Recipe courtesy of Sunny Anderson
Sunny's Easy Lobster Tail Mac and Cheese
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 864
- Total Fat
- 56 g
- Saturated Fat
- 33 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 42 g
- Cholesterol
- 255 mg
- Sodium
- 878 mg
Sometimes the difference between trying a new recipe or just dining out can be the amount of work you think is ahead. This is a simplified way to make indulgent lobster macaroni and cheese at home because you don’t have to deal with an entire live lobster. The freezer section or even the fresh seafood area of your local grocer sells tails, and everything else you need for this dish is easy to find. Nothing special here, just steakhouse goodness in your kitchen. If you’re a fan of claw meat, you can always buy precooked lobster meat in a container from your fishmonger and stir some in before the big bake.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 864
- Total Fat
- 56 g
- Saturated Fat
- 33 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 42 g
- Cholesterol
- 255 mg
- Sodium
- 878 mg
Ingredients
Lobster and Pasta:
Sauce:
To Finish:
Directions
- Poach and boil. In a medium pot, add the lobster tails and add enough cold water to cover the tails by a few inches. Add a pinch of salt and the seafood seasoning. Turn the heat to medium, cover the pot and slow poach the lobster tails until the shells turn a bright red color, 10 to 12 minutes — don’t let the water simmer. Remove the tails from the pot and place in a bowl of ice water immediately. Leave the pot on the stove. Once the tails are cooled, remove the flesh, chop and set aside. Place the lobster shells in the pot of poaching water. Add more water to fully cover if needed. Bring to a boil. Add the pasta and cook the pasta until al dente, 7 to 8 minutes. Drain the pasta, reserving the poaching water. Discard the shells.
- Make the sauce. In a large pot or Dutch oven on medium heat, add the butter, flour, onions and garlic. Move it around with a wooden spoon for a few minutes, but do not allow it to brown. Add the dry mustard and seafood seasoning. Slowly stir in the heavy cream while whisking, then season with pepper. Bring to a simmer. Add the Gruyère and Cheddar-jack cheeses and whisk until they melt; the sauce will be thick. While whisking, slowly add in some of the reserved lobster-pasta water to loosen to a creamy texture.
- Combine and bake. Preheat the oven to 350 degrees F. Thinly coat the bottom and sides of a 9-by-13-inch casserole dish with 1 tablespoon butter. Stir the chopped lobster and pasta into the cheese sauce. Pour into the prepared dish and sprinkle the top evenly with the Gruyère and Cheddar-jack cheeses. Bake until the cheese is melted and the edges are bubbly, 30 to 35 minutes. Serve.
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