Just when you thought macaroni and cheese couldn’t get any better, add plump lobster and shrimp and use a grown up blend of fontina and creamy jack cheese. Simply irresistible.
Course Appetizer, Lunch, Main Course
Cuisine American, Gluten Free, Seafood
Keyword lobster mac and cheese, macaroni and cheese, seafood mac and cheese
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Servings 4-6 servings
Author Kim Peterson
12ouncesfusilli or rotini pasta
4frozen lobster tails*, thawed (about 1 ½ lbs frozen)
Salt and pepper
2cupschicken or vegetable stock
½lblarge raw shrimp, about 12, peeled, deveined, tails removed
8ouncesfontina cheese, freshly grated
4ouncescreamy jack, gouda or gruyere cheese, freshly grated
¼teaspoonfreshly grated nutmeg
Salt and pepper, to taste
Chives for garnish
Bring water to a boil in a large pot, add pasta and cook 1 minute less than instructed on the box. Drain and return to pot. Stir in a little olive oil to keep pasta from sticking. Set aside.
Meanwhile, preheat oven to 400°F. Pull lobster tails out of shells leaving the tab at the end intact, and lay the tail on top of the shell piggyback style. Drizzle each tail with a little olive oil and sprinkle with salt and pepper. Roast for 12-15 minutes until an instant-read thermometer registers 140-145°F. Let cool.
While pasta is cooking and lobster tails are roasting, bring stock to a simmer in a medium saucepan. Add shrimp, cover completely and remove from heat. Poach shrimp 2 minutes until just opaque in the center.
With a slotted spoon, transfer shrimp to a bowl and cover with foil to keep warm. Reserve ½ cup of stock to thin sauce as needed.
When lobster and shrimp are cool enough to handle, chop into chunks. Set aside in a medium bowl and cover with foil to keep warm.
Pour milk into a small saucepan to get warm, but do not let it boil. Melt butter in a 5-quart, high-rimmed saucepan or heavy large pot over medium heat. Add flour and cook 2 minutes, whisking constantly. Slowly whisk in the hot milk in a steady stream. Cook mixture 2 more minutes until bubbly and thickened, stirring frequently.
Turn heat to low and add the cheeses. Stir until melted and smooth. Sauce will be thick at this point. Stir in reserved stock 1-2 tablespoons at a time until desired cream sauce consistency. Add nutmeg, and salt and pepper, to taste.
Fold the cooked pasta, lobster and shrimp into the cheese sauce. Let mixture warm and flavors meld for a few minutes while stirring occasionally. Remove from heat and transfer to serving bowl. Garnish with chives. Enjoy.
*You can also buy a whole lobster that’s at least 2 lbs, steam and use tail and claw meat in the recipe.
Give it Some Thyme - Lobster and Shrimp Mac and Cheese