Best 7 Lobster Mac And Cheese Casserole Recipes

EMERIL'S SEAFOOD MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

LOBSTER MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
• Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

LOBSTER MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
• Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

TRUFFLED LOBSTER MAC AND CHEESE

Steps:

• For the cavatelli: Mix the flour and 1 teaspoon salt into a mound on a clean working counter or large cutting board. Make a well in the middle. Build the well as high as possible to avoid water running out. Add some of the water to the well and use a dinner fork or your fingers to gently mix the flour into the water without collapsing the walls of the mound. Using your other hand to support the wall of flour helps keep the water from leaking. As you mix, slowly add more water to form a soft and sticky dough. It should not be either too dry or too wet. When you touch it, it should stick to your finger only slightly. Keep in mind that as you knead, the dough gets softer. If the dough is too wet, add a little flour. Knead the dough with a periodic dust of flour for 10 minutes, until smooth and elastic. Cover the dough with plastic wrap and let it rest about 1 hour. If you don't have time, 20 minutes would do.
• This is only 1 of many ways to shape the cavatelli: Cut off a small piece of dough and roll it into a long rope about 1 centimeter (.4 inch) in diameter. Cut the dough into 1-centimeter-long (.4-inch-long) pieces. Place a piece in front of you horizontally and rest your index and middle fingers on it. Press the dough as you pull your fingers towards you. As you pull, the dough rolls to form the cavatelli shape. Place the pasta pieces on a lightly-floured baking sheet or plate.
• For the lobster cheese sauce: Heat a stockpot with the olive oil over medium-high heat. Add the lobster shell-side down and saute for 6 minutes. Add the onions, carrots, celery, garlic and peppercorns and sweat the vegetables, then add the brandy and cook for about 4 minutes. Remove the lobster and set aside. Add 4 cups water to the pot, bring to a boil and simmer until reduced by at least 25 percent.
• Meanwhile, make the roux. Add the clarified butter to a pan over low heat and gradually whisk in the flour until it gets very thick.
• Strain the stock and place it back in the same pot. Bring to a boil, whisk in the heavy cream and roux and simmer to the desired consistency. Stir in the provolone, asiago, fontina and Parmesan until melted. Stir in the truffle oil.
• Preheat the oven to 375 degrees F.
• Bring a pot of water to a boil and salt generously. Cook about 6 ounces of the cavatelli until they float to the top and are al dente, about 4 minutes.
• For the crumb topping: Mix together the breadcrumbs, parsley, butter, truffle oil and a pinch salt and pepper in a small bowl.
• Remove the lobster meat from the shell and cut it into pieces. Fold it into the cheese sauce, then fold in the pasta. Pour the mixture into an oven-safe dish and top with the crumb topping. Bake for about 6 minutes. Enjoy your Truffled Lobster Mac and Cheese!

LOBSTER MAC & CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
• When cool, remove the meat and dice. Set aside.
• Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
• Cook the pasta in salted boiling water until al dente, about 7 minutes.
• Drain and set aside.
• In a large sauce pan, melt the butter over medium-low heat.
• Add the flour and whisk, cook about a minute.
• Add the Cognac and whisk. The mixture will thicken immediately.
• Slowly add the milk, while whisking.
• Increase the heat to medium and stir occasionally until it starts to bubble.
• The sauce will thicken enough to coat the back of a spoon.
• When it reaches this stage, add salt and pepper to taste.
• Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
• When all the shredded cheese has been added, add the mascarpone and stir.
• Remove from heat.
• Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
• Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
• Bake until golden brown and bubbly, about 10 minutes.
• Serve immediately.
• Enjoy!

LOBSTER MACARONI AND CHEESE (OR CRAWFISH)

Steps:

• Preheat the oven to 375 degrees F. Grease a large casserole dish.
• Meanwhile, in large saucepan, to make the roux, melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk.
• Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, salt and pepper to taste and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
• Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and brown. Top with fresh parsley or cilantro.