Creamy Lobster Mac and Cheese

Planning a Father’s Day menu? Try these mouth-watering comfort-food recipes from Eat Delicious author Dennis ‘The’ Prescott.


Serves 4 to 6

INGREDIENTS

Lobsters and pasta

  • • 2 (1¼-lb) live lobsters (about ¾ lb lobster meat)
  • • 1 lb uncooked pasta shells
  • • 1 tbsp olive oil

Sauce

  • • 3 tbsp butter, at room temperature
  • • 1 garlic clove, minced
  • • 2 tbsp all-purpose flour
  • • 3 cups whole milk
  • • ½ tsp Dijon mustard
  • • ¼ tsp cayenne pepper
  • • ½ tsp smoked paprika
  • • ½ tsp sea salt
  • • ½ tsp freshly cracked black pepper
  • • 2 cups grated aged cheddar cheese
  • • 2 cups grated Gruyère cheese
  • • ½ cup grated Parmesan cheese

Bread crumb crunch

  • • ½ cup grated Parmesan cheese
  • • ½ cup panko bread crumbs
  • • 1 tsp lemon zest
  • • ½ tsp freshly cracked black pepper
  • • 1 tbsp chopped flat-leaf parsley, plus more leaves for garnish
  • • 3 tbsp olive oil

DIRECTIONS

  1. Preheat the oven to 350° F.
  2. Cook the lobsters and pasta: Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl. Carefully submerge the live lobsters in the boiling water (you can do it!), cover, and boil for 8 to 10 minutes, until the lobster shells have turned bright red. Immediately transfer the cooked lobsters to the ice bath to cool.
  3. Crack the lobster shells and remove the meat from the bodies, claws, knuckles and anywhere else lobster meat is hiding. Cut it into ½-inch chunks, leaving the claw meat whole if possible. Transfer the meat to a bowl and set aside.
  4. Bring the lobster-cooking liquid back to a boil. Add the pasta and cook according to the package directions (al dente, of course). As the pasta cooks, it will soak in all that lobstery goodness. Drain and toss with the olive oil. Pour the pasta into a large casserole dish.
  5. Make the sauce: In a 3-quart saucepan, melt the butter over medium-low heat. Add the garlic and gently cook for 30 seconds. Add the flour and cook, stirring continuously, for 2 minutes or until it begins to brown and develops a nutty aroma. Still stirring, add the milk in a slow and steady stream, making sure that all the flour has worked its way into the milk. Stirring away, let the sauce come to a gentle simmer and thicken, 4 to 5 minutes.
  6. Turn the heat to low and stir in the mustard, cayenne, paprika, salt and pepper. Stir in the cheeses, 1 cup at a time, until they have melted and the sauce is silky smooth.
  7. Pour the sauce over the cooked pasta, add the lobster and fold the lot together.
  8. Make the bread crumb crunch: In a small bowl, combine all the ingredients and stir to combine.
  9. Top the pasta with the bread crumb mixture and bake for 15 to 20 minutes, until the crumbs have turned golden brown. Garnish with fresh parsley and serve immediately.

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