Lobster Mac & Cheese

How sweet it is
Photo by Latasha M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3- 6

    to 7 oz lobster tails thawed or fresh

  • 1-2

    lbs noodles of your choice, macaroni or fancy.

  • 2 1/2

    cups shredded cheddar cheese

  • 1 1/2

    cups shredded gruyere cheese

  • 1 1/4

    cups shredded parmigiano-reggiano cheese

  • 2

    cups heavy cream

  • 4-5

    oz cream cheese

  • 3/4

    cup white wine

  • 1

    chopped shallot

  • 3

    minced garlic cloves

  • 3/4

    cup panko bread crumbs

  • 2

    tablespoons butter

  • 2

    tablespoons olive oil

Directions

Preheat oven to 350. Shell, clean, and coarsely chop lobster meat. Have patience. Set aside. Grate all 3 cheeses. Add 2 cups of heavy cream to a double boiler, followed by cream cheese. Add small amount of the shredded cheese to the double boiler, mixing with a whisk. Repeat until the cheese is gone. Boil water and cook your pasta. Set aside. Add olive oil and butter to a skillet on med-high. Add chopped shallot and minced garlic. Add lobster meat and saute for 1-2 minutes or until meat becomes opaque. Add 1/4 cup white wine. Saute for another 1-2 minutes then set aside off heat. If cheese mixture needs thinned out, add white wine in 1/4 cup increments, whisking it in. In a baking dish, layer pasta, lobster mix, and cheese. Bake at 350 for 30 minutes or until golden brown and crispy.

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