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Chef Don's
Favorite Cape Cod Seafood Recipes
Lobster Macaroni and Cheese
Serves 4
2-2 lb. Lobsters
1/2 lb. Penne, cooked al dente
1/2 cup Gruyère, grated
1/2 cup Swiss Emmental, grated
3/4 cup Sharp Cheddar, grated
3/4 cup Brie, rindless, chopped
3 Tbsp. Butter, divided
3 Tbsp. AP Flour
2 cups Milk
1 cup Breadcrumbs
1 tsp. Thyme, chopped
1/2 tsp. Nutmeg
Salt and Pepper to taste
Cook the lobsters in a large pot and cool when they are fully cooked.
When cooled crack the lobsters and remove the meat. Chop the lobster
into large chunks and set aside.
Preheat oven to 375°F. Melt 1
tablespoon of butter in a sauté pan over medium high heat. Add the
breadcrumbs and stir until the crumbs are golden brown. Season the
crumbs with salt and pepper and set aside.
Place all of the cheeses in a bowl and mix well. Reserve 1 cup of the cheese mixture for later in the refrigerator.
Melt
2 tablespoons of butter in large saucepan over medium heat. Add the
flour and stir until mixture turns a light golden brown. Add thyme and
nutmeg. Gradually whip in milk a small amount at a time, whipping the
mixture until smooth between each addition. Simmer until thickened and
smooth, stirring often, about 4 minutes. Add the cheese into the sauce
1/4 at a time. Stir between additions until melted and smooth.
Place
the pasta and lobster in a large bowl and add the cheese sauce.
Carefully stir until completely mixed. Place into individual ramekins
or a suitable casserole dish. Sprinkle with reserved cheese and place
into the oven and bake for 15 minutes. Remove from the oven, sprinkle
with breadcrumbs and bake for another 20 minutes or until the casserole
is bubbly and the tops are golden brown. Serve.
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