Lobster. Did you know it used to be the food of the poor? Oh my. Well we got some delicious inexpensive lobster and I decided to indulge in this mac & cheese dish on Saturday night.
I am sad to say that we were disappointed. I mean, it was good. Don't get me wrong. I felt that the cheese was a little too strong for the lobster, but whatever. The real problem was the cheese & butter. I understand that a roux is necessary to make it thick enough, but it was just too much for us. Way too rich, even with the butter cut down. Hurt our tummies! Unfortunately not a make-again. But I do want to make lobster roll now.
Lobster Mac and Cheese
Food Network: Ina Garten
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons unsalted butter -- (1 stick) divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese -- grated (4 cups)
8 ounces extra-sharp Cheddar -- grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs -- (5 slices, crusts removed)
1. Preheat the oven to 375 degrees F.
2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.