From now until August 1st there will be no crawfishing. Good thing we had a few left in the freezer!
So what to do……let’s turn it up and make a Lobster Mac and Cheese……………………
OH YES PLEASE!!!!
At a recent luncheon hosted by the Symonettes in Eleuthera I had the most amazing Mac 'n' Cheese. Michelle graciously shared her recipe and the rest is culinary history!
Usually I am a purest when it comes to my
spiny friend but there is something so awesome about putting these two together. They are a match made in heaven.
What you will need……
2 tablespoons vegetable oil
1 pound cavatappi or elbow macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, 1/2-inch-diced
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Tip from Michelle.....for additional zing use any extra
sharp cheese and grated cheese on top instead of breadcrumbs. Try some cabots habanero and add to the other cheeses for a little kick. Usually double the recipe xx "Thanks KIWI!!!!"
Preheat the oven to 375 degrees F.
Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well.
Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of
the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper
and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes.
Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to
35 minutes, until the sauce is bubbly and the pasta is browned on top.