Lobster Mac & Cheese
A creamy and indulgent twist on the classic mac and cheese, featuring succulent lobster meat for a summer comfort food delight.
Ingredients
- 10 lbs Rockport Lobster Meat Cooked Claws & Knuckles
- 10 lbs Elbow Macaroni
- 15 lbs Cheddar Cheese, shredded
- 5 quarts Heavy Cream
- 2 lbs Butter
- 1.5 lbs All-Purpose Flour
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Paprika
- 5 lbs Breadcrumbs
Instructions
- 1
Preheat your oven to 350°F (175°C).
Chef's tip: Ensure the oven is fully preheated for even cooking.
- 2
In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
Chef's tip: Do not overcook the pasta as it will continue to cook in the oven.
- 3
In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 2 minutes.
Chef's tip: Stir constantly to avoid burning.
- 4
Gradually whisk in the heavy cream, ensuring there are no lumps. Cook until the mixture thickens, about 5 minutes.
Chef's tip: Keep stirring to achieve a smooth consistency.
- 5
Add the shredded cheddar cheese, salt, black pepper, and paprika to the sauce, stirring until the cheese is fully melted and incorporated.
Chef's tip: Reserve some cheese for topping.
- 6
Fold in the cooked macaroni and Rockport lobster meat until evenly combined.
Chef's tip: Gently mix to avoid breaking the lobster pieces.
- 7
Transfer the mixture to a greased large baking dish and top with remaining cheese and breadcrumbs.
Chef's tip: For extra crunch, drizzle some melted butter over the breadcrumbs.
- 8
Bake in the preheated oven for 20-25 minutes or until golden brown and bubbly.
Chef's tip: Let it rest for a few minutes before serving.