Lobster Mac and CheeseIngredients:
- 1 lb Penne Pasta
- 2 lobster tails, meat removed and cut into small pieces (for more affordable version substitute crab or mock crab meat, as pictured)
- 12 T butter, divided into 4 T and 8 T
- 1/2 C. flour
- 1 quart whole milk
- 8 oz white cheddar, shredded
- 8 oz Fontina, shredded
- 8 oz Gruyere, shredded
- 1 T Dijon mustard
- 1 t fresh nutmeg
- salt and white pepper to taste
Fresh Lobster Tails
Canned crab or imitation crab
All 3 versions after being sauted in butter, set aside.
In a large saute pan, melt 8 T butter, add the flour and cook for about 2 minutes, stirring constantly until the mixture browns and develops a nutty smell. This is the roux! Slowly stir in the milk and bring to a boil. Reduce heat and simmer for 3 additional minutes.
Browning the butter and flour mixture or "roux".
The pasta water should be at a roaring boil. Add the penne.
Once the white sauce has simmered for 3 minutes, slowly add the three cheeses, a handful at a time and whisk until fully incorporated. Add the Dijon and nutmeg and stir well.
Making the Mornay, or Cheese Sauce.
Once the pasta is cooked, drain. In a large bowl, combine the pasta, cheese sauce and lobster meat. Stir well and salt and pepper to taste if needed. Place mac and cheese into a baking dish, whether individual or larger, and place in the preheated oven for 20 minutes until bubbly and golden on top.
Three versions: lobster, crab and imitation crab.