Lobster Mac with Cheddar & Gruyère
This recipe comes from a friend in Maine who makes the best lobster mac ever. It’s really indulgent and fab.
1 lb bag of large pasta (I used ziti)
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all purpose flour
2 cups milk
½ cup heavy cream
2 teaspoons Dijon mustard
8 oz white cheddar, grated
4 oz Gruyère, grated
2 cups sharp cheddar, grated
salt & pepper, to taste
the meat of 2 cooked lobsters, coarsely chopped
1 tablespoon chives, chopped
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions. Drain in colander and return to stockpot.
- Melt butter over medium heat in large saucepan.
- Once melted, add shallots and sauté until soft.
- Add flour and stir for 1 minute until combined.
- Whisk in milk.
- Bring to a slight boil, whisking constantly.
- Add cream, Dijon, both cheeses, salt, and pepper.
- Remove pan from heat.
- Stir together until all cheese is melted.
- Mix in pasta and lobster.
- Pour into a large baking dish.
- Bake until golden. This will take about 20–25 minutes.
- Serve with chives on top.
How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.