Lobster Mac-n-Cheese with Pepper Mash

The key to a great lobster mac-n-cheese is to really draw out the lobster flavor. Sauté the raw lobster in butter. Separate the lobster from the drippings. The drippings contain rich lobster flavor that is used as an ingredient in the topping. Trust me, it does the trick!

Photo by EJ A.
Adapted from ejspeppermash.com

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Adapted from ejspeppermash.com

Ingredients

  • 3

    tablespoons of EJ’s Pepper Mash Seasoning/Rub

  • 4

    tablespoons of EJ’s Original Pepper Mash

  • 1

    teaspoon salt

  • 1

    tablespoon vegetable oil

  • 1

    pound elbow macaroni

  • 1

    quart milk

  • 8

    tablespoons (1 stick) butter, divided

  • 1/2

    cup all-purpose flour

  • 12

    ounces Gruyere cheese, grated (4 cups)

  • 8

    ounces extra-sharp Cheddar, grated (2 cups)

  • 1 1/2

    – 2 pound lobster tail

  • 1 1/2

    cups fresh bread crumbs

Directions

Preheat the oven to 375 degrees F. Add oil and salt to a large pot of boiling water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Remove lobster from its shell. Cut raw lobster in small chunks. Heat 4 tablespoons of butter in a skillet and sauté the lobster for 5-7 minutes on a medium heat. This will really kick up the lobster flavor. Separate lobster from butter and set both aside. The lobster and the lobster butter are important ingredients for later. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 4 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. Turn off the heat, add the Gruyere, Cheddar, and 3 tablespoons of EJ’s Pepper Mash Seasoning. Add the cooked macaroni and lobster and stir well. Place the mixture in a 12 x 9 inch baking dish. Combine the lobster butter (made earlier) with the fresh bread crumbs, and sprinkle on the top of the dish. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Take 4 tablespoons of EJ’s Original Pepper Mash and place 1/2 tablespoon on each serving as a topping/garnish. Serves 8 or more.

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