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Lobster Mac & Cheese

Serving Size: 6

Ingredients

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Directions

  1. Preheat the oven to 350° F. Grease a baking dish and set aside.
  2. Cook the pasta in a large pot of salted water according to package directions, drain well and drizzle with a little bit of olive oil to prevent it from sticking.
  3. Combine shredded cheeses, reserving ⅔ for the sauce and ⅓ for the topping.
  4. In a small saucepan, heat up the milk and half & half, but don't boil it.
  5. In a large saucepan over medium heat melt the butter, add the AP Flour and whisk to combine well. Cook the “roux” for 1 to 2 minutes, whisking constantly. The mixture will look like wet sand.
  6. Slowly pour in the hot milk and half & half mixture into the roux while whisking constantly until combined and smooth. Cook for another 2 minutes until thickened, it should coat the back of a spoon.
  7. Remove from the heat and add ½ tbsp Salt, ½ tsp black pepper freshly ground, ¼ tsp Pimenton de La Vera, ¼ tsp Dried Garlic and ⅔ of the cheese mixture, stir to combine well.
  8. In a large mixing bowl combine sauce, cooked pasta and cooked lobster meat.
  9. Pour pasta into a prepared baking dish and top it with remaining cheese and chopped parsley.
  10. Bake for 10 to 15 minutes or until the cheese is bubbly and lightly golden brown.

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