Stovetop Lobster Macaroni and Cheese

Name: Stovetop Lobster Macaroni and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 2 or 3 lobster tails (about 5 ounces each); 1 lb cavatappi; 3-3/4 cups whole milk; 4 tablespoons butter; 4 tablespoons all-purpose flour; Salt and freshly ground pepper (white or black); 8 ounces Gruyère, coarsely grated; 6 ounces mascarpone; 2 tablespoons fresh chives, chopped

Jennifer

1 year ago

Cuisine: American

Categories: Cheese Dishes, Pasta & Seafood

Recipe Source: Lynne Webb

Stovetop Lobster Macaroni and Cheese is a decadent and indulgent twist on a classic comfort food, elevating the traditional dish with the addition of succulent lobster. This creamy and cheesy delight features tender macaroni pasta coated in a rich cheese sauce, studded with chunks of fresh lobster meat. The lobster adds a touch of luxury and a delicate sweetness that complements the cheesy flavors. Cooked entirely on the stovetop for convenience, this dish is a quick and easy way to enjoy a gourmet meal. Whether served as a special occasion dinner or a comforting weeknight treat, Stovetop Lobster Macaroni and Cheese is a sure to impress.

Tags:

lobster

macaroni

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4 servings

Ingredients:

2 or 3 lobster tails (about 5 ounces each)
1 lb cavatappi
3-3/4 cups whole milk
4 tablespoons butter
4 tablespoons all-purpose flour
Salt and freshly ground pepper (white or black)
8 ounces Gruyère, coarsely grated
6 ounces mascarpone
2 tablespoons fresh chives, chopped

Directions:

Bring a large pot of salted water to a boil. Reduce the heat to a rapid simmer, add the lobster tails and cook for 4 to 5 minutes (45 to 60 seconds per ounce). Using tongs, remove the lobster from the water and set aside to drain and cool.
Bring the water back to a boil, add the cavatappi and cook until tender but not soft (al dente). Drain and set aside. Note: Cooking the pasta in the same water that the lobster was cooked in adds extra flavor.
Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
Melt the butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes.
Gradually add the warmed milk, whisking continually until well blended. Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce.
Season to taste with salt and pepper. Reduce the heat to low, add the Gruyére and stir until completely melted. Add the mascarpone and continue stirring until the sauce is smooth. Add the cavatappi, lobster and chives. Combine well, remove from the heat and allow to stand 5 minutes. Stir again, then serve.

Directions:

Bring a large pot of salted water to a boil. Reduce the heat to a rapid simmer, add the lobster tails and cook for 4 to 5 minutes (45 to 60 seconds per ounce). Using tongs, remove the lobster from the water and set aside to drain and cool.

Bring the water back to a boil, add the cavatappi and cook until tender but not soft (al dente). Drain and set aside. Note: Cooking the pasta in the same water that the lobster was cooked in adds extra flavor.

Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.

Melt the butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes.

Gradually add the warmed milk, whisking continually until well blended. Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce.

Season to taste with salt and pepper. Reduce the heat to low, add the Gruyére and stir until completely melted. Add the mascarpone and continue stirring until the sauce is smooth. Add the cavatappi, lobster and chives. Combine well, remove from the heat and allow to stand 5 minutes. Stir again, then serve.