|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lobster macaroni and cheese is an upscale version of an old favorite. If lobster is out of the question, consider an imitation lobster in the casserole, or make it with crabmeat, tuna, or lightly cooked shrimp.
A garnish of steamed peas adds flavor and vibrant green color to the casserole. Feel free to use peas and carrots, chopped spinach, or broccoli, or leave the vegetables out altogether. For a cheesier casserole, add an extra cup of shredded cheese or sprinkle extra cheese over the top.
- For the Lobster:
- 2 lobsters (about 1 to 1 1/4 pounds each or 2 to 3 cups chopped cooked lobster)
- 2 teaspoons lemon juice
- For the Macaroni and Cheese:
- 8 ounces elbow macaroni
- 3 tablespoons butter (plus more for the peas)
- 3 tablespoons flour
- 1 teaspoon salt (plus more for the peas)
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon dry mustard
- 1 1/2 cups frozen peas
- Ground black pepper (to taste)
- Optional: 1 cup fine soft breadcrumbs tossed
- Optional: 2 tablespoons of melted butter
Note: while there are multiple steps to this recipe, this lobster dish is broken down into workable categories to help you better plan for preparation and cooking.
Cook the Lobster
Gather the ingredients.
Bring 3 to 4 quarts of water to a boil in a large stockpot. Working quickly, carefully lower the live lobsters into the boiling water. Cover the pan immediately and begin to time the lobsters.
Cook the lobsters for about 8 minutes per pound, stirring them about halfway through the cooking time.
Crack the shells and remove the meat.
Chop the meat and put it in a bowl; toss with 2 teaspoons of lemon juice.
Prepare the Macaroni and Cheese
Preheat the oven to 400 F.
Butter a 2-quart baking dish.
Cook the elbow macaroni in a large saucepan of boiling salted water as directed on the package; drain the macaroni thoroughly and return it to the saucepan.
Melt the 3 tablespoons of butter in a medium saucepan. Add the flour, 1 teaspoon of salt, and pepper. Continue to cook for 2 minutes.
Gradually add the milk to the roux mixture. Continue to cook until the sauce thickens and boils for 1 minute, stirring constantly.
Spoon about 1/2 cup of the sauce over the lobster, mix gently.
Pour remaining sauce over the cooked and drained macaroni; add the cheese and mustard and stir until well blended.
Spoon the macaroni and lobster mixture into the prepared baking dish; top with the lobster mixture.
If desired, combine the optional breadcrumbs with the 2 tablespoons of melted butter and toss until well blended. Sprinkle crumbs over the casserole.
Cover and bake at 400 F for about 20 minutes, or until hot and bubbly.
Meanwhile, steam the peas as directed on the package and season with butter and salt and pepper, as desired.
Spoon the steamed seasoned peas around the edge of the casserole just before serving.
- Steam the peas and add them to the macaroni along with the cheese and dry mustard. Stir and bake—with or without the breadcrumb topping—as directed.
- Add about 1 teaspoon of fresh chopped herbs to the lobster and sauce mixture if you'd like. Some herbs that go well with lobster: chives, chervil, tarragon, parsley, and thyme.