Seafood Mac and Cheese
Just when you thought macaroni and cheese couldn’t get any better, add plump lobster and shrimp with a creamy blend of fontina and cheddar cheese. Simply irresistible!
Servings 8 servings
Calories 459kcal
Equipment
Ingredients
- 12 ounces rotini pasta or elbow macaroni
- 4 lobster tails*, about 1 pound
- 4 cups chicken or vegetable stock
- 2 cups water
- 1 pound large raw shrimp (21-25 count), peeled, deveined, tails removed
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 8 ounces fontina cheese, shredded
- 4 ounces mild cheddar cheese, shredded
- ¼ teaspoon nutmeg, freshly grated
- Salt and pepper, to taste
- Fresh parsley and chives for garnish
Instructions
- Bring water to a boil in a large pot, add pasta and cook 1 minute less than instructed on the box. Reserve a mug of pasta water, then drain and return to pot. Cover with aluminum foil and set aside.
- Meanwhile, bring broth and water to a boil in another large pot. Add lobster tails and cook over a low boil for 4-5 minutes until the shells are bright red and the meat is tender. Remove them with a slotted spoon to a medium bowl to cool.
- Add the shrimp to the same pot that cooked the lobster. Cover pot with a lid and remove from heat. Poach shrimp 2-3 minutes until they're plump and just opaque in the center. Drain the shrimp and place in bowl with the lobster tails.
- When lobster and shrimp are cool enough to handle, remove the lobster from the shells and chop into chunks. Set aside.
- 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 in a few additions. Stir until melted and smooth. Sauce will be thick at this point. Stir in reserved pasta water 1-2 tablespoons at a time until desired creamy consistency. Add nutmeg, 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 serve. Garnish with parsley and chives. Enjoy!
Notes
*You can also buy a whole lobster that’s at least 2 pounds, steam and use tail and claw meat in the recipe.
See post for Cooking Tips and Variations.
Nutrition
Serving: 1 serving | Calories: 459kcal | Carbohydrates: 39g | Protein: 29g | Fat: 20g | Cholesterol: 138mg | Sodium: 746mg | Potassium: 373mg | Fiber: 1g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 376mg