Lobster Mac and Cheese

By mahto

Ingredients

• 4 pounds fresh shucked lobster meat
• 3 pounds cooked elbow macaroni
• 2 cups chopped scallions
• 1/2 cup chopped roasted tomatoes
• 2 cups flour
• 12 ounces unsalted butter
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon white pepper
• 6 cups half-and-half
• 4 cups heavy cream
• 2 cups dry white wine
• 1/2 cup fresh squeezed lemon juice
• 2 pounds shredded white Cheddar
• 2 pounds plus 1/2 cup grated Parmesan
• 3 cups panko breadcrumbs
• 2 ounces dried Italian seasoning

Details

Servings 24
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl and set aside.

Combine the flour with 8 ounces melted butter in a large saucepan over medium-low heat. Add the garlic powder, salt and white pepper and stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the white Cheddar and 2 pounds of the Parmesan.

Mix together the breadcrumbs, Italian seasoning, remaining 4 ounces melted butter and remaining 1/2 cup Parmesan in a bowl.

Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10- by 12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.