Lobster Macaroni & Cheese
Lobster Mac & Cheese
for cheese sauce:
- 1 cup heavy cream
- 8 oz cream cheese
- 8 oz muenster cheese, shredded
- 8 oz mild orange cheddar cheese, shredded
- 1 teaspoon white pepper
- 1+ cup milk (may need more, depending upon thickness of cheese sauce)
remaining ingredients:
- 1 lb pasta
- 1 lb lobster meat, roughly chopped ( I use raw, frozen lobster that has been thawed)
- 1 cup panko bread crumbs
- 2 tablespoons melted butter
--set a large (8 quart) pot of salted water over high heat. When the water boils, cook pasta according to
directions on box.
--preheat oven to 375 degrees
While you're waiting for the water to boil/pasta to cook:
--heat cream in medium saucepan over low heat
--add cream cheese, stirring frequently until melted
--add muenster, stirring frequently until melted
--add cheddar, stirring frequently until melted
--stir in 1 cup milk and pepper. (you may want to add additional milk (up to 1 cup more) depending
upon the thickness of the sauce).
Drain the cooked pasta and return it to the cooking pot.
-stir in the cheese sauce
-stir in the lobster
-pour lobster/pasta/cheese sauce mixture into a 3 qt baking dish (brush the dish with olive oil to prevent sticking).
-stir the butter into the panko bread crumbs.
-top the mac & cheese with the bread crumbs.
-Bake at 375 degrees for 20 minutes, until crumb topping has browned and the lobster is cooked through.