Lobster Macaroni and Cheese (Or Crawfish)
- Ready In:
- sea salt and pepper
- 1 lb elbow macaroni, small shell pasta (4 cups dry pasta) or 1 lb farfalle pasta, cooked al-dente 6-8 minutes (4 cups dry pasta)
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1⁄2 cup flour
- 1 cup gruyere, Fontina or 1 cup monterey jack cheese, grated
- 1 1⁄2 ounces extra-sharp cheddar cheese, grated
- 1⁄2 cup fresh parmesan cheese, grated (not canned)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon nutmeg or 1/4 teaspoon a pinch cayenne
- 2 1⁄2 - 3 cups cooked maine lobster meat, reserve any juices (can sub cooked and peeled crawfish tail meat)
- 1 cup panko breadcrumbs or 1 cup crushed Ritz cracker
- 1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped
- 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.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!