Lobster Bacon Mac & Cheese
Now that lobster season in Atlantic Canada is in full swing, here is a very trendy dish using this popular shellfish to serve at your next dinner party.
- Ready In:
INGREDIENTS FOR SAUCE
- 1⁄4 cup unsalted butter
- 1 small garlic clove, chopped
- 1 shallot, peeled and minced
- 3 ounces all-purpose flour
- 3 cups 2% low-fat milk
- 1 bay leaf
- 1 pinch nutmeg
- 2 cups aged white cheddar cheese, grated
- 1 cup parmigiano-reggiano cheese, grated
- salt and pepper
INGREDIENTS FOR CRUMB TOPPING
- 1 cup panko breadcrumbs or 1 cup regular breadcrumbs
- 1 ounce smoked bacon
- 1 ounce parmigiano-reggiano cheese, grated
INGREDIENTS FOR LOBSTER AND NOODLES
- 1 1⁄2 lbs lobsters, cooked and shelled, cut into 1/2-inch pieces
- 3 ounces smoked bacon, chopped and slightly cooked
- 2 cups dry elbow macaroni
- SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
- Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
- CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
- NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
- TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.
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I love it best with the lobster! But when I have to keep the budget down, I thaw a pound of uncooked shrimp, saute it in a little butter and olive oil until cooked and add it to the mac and cheese. The shrimp can also be cooked with sauted onion and garlic for extra flavor. Best comfort food ever ??
I'm not exactly sure how this recipe made it on the 25 Best Mac & Cheese list. Let me start by saying this dish takes well more than 30 minutes to prep and cook, and translating the dry ounce measurements can be a challenge. In general, the whole dish is lacking seasoning. However, it's a good start. I recommend experimenting with different cheeses (like smoked Gouda), and different seasonings (cayenne pepper, Old Bay, more garlic, etc.), and even seasoned bread crumbs. Cut the bread crumb quantity at least in half. Bake at 425 degrees so the bread crumb topping actually browns.