Creamy Lobster Macaroni Cheese Recipes

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LOBSTER MAC AND CHEESE

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Provided by Ange

Categories     Seafood     Shellfish     Lobster

Time 1h30m

Yield 8

Number Of Ingredients 15



Lobster Mac and Cheese image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g

1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs

LOBSTER MAC AND CHEESE

For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12



Lobster Mac and Cheese image

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

LOBSTER MACARONI AND CHEESE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 13



Lobster Macaroni and Cheese image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
  • Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

1 pound macaroni
1 (2 pound) lobster, split
1 small onion, diced
2 tablespoons unsalted butter
2 cups milk
1 small clove garlic, minced
1 shallot, chopped
10 black peppercorns
Kosher salt
Freshly ground black pepper
5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
3 tablespoons panko bread crumbs (Japanese)

LOBSTER MAC & CHEESE

We went to Capital Grille and had the most wonderful dish ever made. This is us trying to duplicate it. I think we come pretty close.

Provided by huskerlayd

Categories     Lobster

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13



Lobster Mac & Cheese image

Steps:

  • Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
  • Gradually add cream, stirring until smooth.
  • In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
  • Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
  • Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
  • Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.

Nutrition Facts : Calories 719.5, Fat 50, SaturatedFat 29.3, Cholesterol 233.7, Sodium 929.5, Carbohydrate 31.6, Fiber 1.3, Sugar 2.1, Protein 35.9

8 ounces elbow macaroni (we used more "designer" looking noodles)
16 ounces heavy cream
8 ounces shredded sharp cheddar cheese
4 ounces cream cheese
6 ounces fresh grated parmesan cheese
4 ounces shredded gruyere cheese
1 lb lobster meat, chopped
1/2 cup breadcrumbs
2 garlic cloves, minced
1 shallot, minced
1 tablespoon olive oil
1 dash salt
1 dash pepper

CREAMY LOBSTER MACARONI AND CHEESE RECIPE - (5/5)

Provided by pjones-2

Number Of Ingredients 12



Creamy Lobster Macaroni and Cheese Recipe - (5/5) image

Steps:

  • Cook macaroni according to package instructions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Drain macaroni; toss with cheddar cheese and lobster meat. Transfer to a greased 3-gt. baking dish. Stir in cream sauce. Bake uncovered, at 350 for 25-40 minutes or until golden brown and bubbly

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all purpose flour
1-1/2 cups milk
1 cup (8 ounces) sour cream
8 ounces process cheese cubed ( I like velvetta)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon ground black pepper
2 cups ( 8 ounces) shredded cheese
8 ounces lobster meat or imitation lobster. cut into small pieces

CREAMY LOBSTER MACARONI & CHEESE

This dish is super easy but super delicious!

Provided by Amy H. @Meave

Categories     Seafood

Number Of Ingredients 8



Creamy Lobster Macaroni & Cheese image

Steps:

  • Remove lobster meat from shells and dice into bit size pieces.
  • Saute lobster in 2 tsp. butter, until cooked through. Set aside (refrigerate until needed)
  • Cook and drain macaroni noodles according to package directions.
  • While noodles are cooking, melt half stick butter in bottom of a medium sauce pan. Add flour and stir with a wire whisk until smooth.
  • Add milk to flour roux and monteray jack cheese only. Stir until warmed through and thickened.
  • Mix together Monteray Jack cheese sauce, macaroni noodles and lobster pieces. Pour into a 9x9 glass casserole.
  • Top with cheddar cheese.
  • Bake in oven just long enough for cheese to melt. (Five minutes or so.)
  • Serve!

6 lobster tails
8 ounce(s) macaroni noodles (half box)
4 ounce(s) shredded monteray jack cheese
4 ounce(s) shredded cheddar cheese
1/2 stick(s) butter
1/4 cup(s) all purpose flour
2 cup(s) milk
salt to taste

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