Living in PEI, we have access to fresh locally-fished lobster during the Island’s two lobster fishing seasons, commonly known as the spring and fall fisheries.
The first season begins in late April/early May and goes until the end of June. The second season runs from August to October.
After a few good “feeds” of lobster straight from the shell, I am ready to incorporate lobster as an ingredient in other dishes such as in this tasty Lobster Macaroni and Cheese. This is not your usual weeknight Mac ‘n Cheese dish. Rather, I refer to it as a more extravagant grown-up version of an old family classic.
As those of you who are regular followers of my food blog will have heard me say many times before, good flavored dishes come about when layers of flavor are added and that is very true of this Lobster Macaroni and Cheese.
The Cheese Sauce
Let’s be honest, when it comes to any Mac ‘n Cheese, it’s the cheese sauce that makes the dish! This dish can certainly be made with just cheddar cheese but you can take it to another level by combining several different kinds of melting cheeses that have complementary flavors. Depending on the cheeses chosen, the flavor of the dish will change.
I recommend making this Lobster and Macaroni Cheese recipe with no less than at least two cheeses. When I make this dish, I use four cheeses: 1) a well-aged white cheddar; 2) Gruyère; 3) Havarti; and 4) Gouda. I use 1½ cups of the shredded cheddar cheese and ½ cup grated of each of the other three. Each cheese will bring its own unique flavor profile and, together, they make a much richer and more flavorful sauce than, say, would be the case if only cheddar cheese was used.
I also add a small amount of cream cheese and sour cream for the flavor, richness, and smooth texture they bring to the sauce.
The liquid content for the sauce is largely milk supplemented with some chicken stock. I do not recommend the use of fat-reduced milk for this recipe. Use whole milk. It makes the difference as the goal is to have a lovely rich and creamy sauce. This is a luxurious version of Macaroni and Cheese and the ingredients are what make it so.
The addition of some chicken stock adds lovely subtle flavor to the sauce which is thickened with a blend of cornstarch and flour.
The Seasonings
Since the cheese is the main flavor in any Macaroni and Cheese dish, any seasonings I add are in moderate amounts so none overpowers the cheese and lobster flavor. In this recipe, I add Old Bay Seasoning, dry mustard powder, garlic powder, onion powder, paprika, nutmeg, and cayenne with some salt and pepper to taste.
As always, I recommend making the recipe with the seasonings and amounts called for in the recipe. Then, if any adjustments are deemed necessary to suit particular tastebuds, adjust the seasonings the next time the dish is made.
The Pasta
Macaroni shaped pasta is typical for this dish but, certainly, other pastas (such as fusilli, for example) could be used.
Cook the macaroni according to the package directions but I do suggest, if planning to put the macaroni and cheese into the oven for a few minutes where it will cook a bit more, undercooking the macaroni by about 1 minute from what the package directions indicate for al dente state. The pasta should retain its macaroni shape and there should be a slight “bite” or “chew” to it. It should not be mushy or breaking apart.
The Lobster
I recommend that fresh lobster be used because fresh is always best! However, I recognize that not everyone lives near where lobster fishery occurs so, if fresh lobster is not available, then the dish can certainly be made with frozen lobster meat that has been thawed.
Note that my recipe calls for approximately ¾ pound of lobster meat, NOT a single ¾-pound lobster in the shell which will, most assuredly, not yield ¾ pound of lobster meat. So, the lobster meat called for in this recipe is weighed after it has been removed from the shell. It is difficult to say, definitively, just how many pounds of lobster in the shell will be needed to get ¾ pound of lobster meat because the quality of the lobster varies and some lobsters are well-filled with meat while others will have a significant amount of water in them and not so much meat. As a general gauge only, I usually figure on approximately 3 – 4 pounds of cooked lobster in the shell to yield about 1 pound of lobster meat so, for ¾ pound of lobster meat, you are probably looking at somewhere around 2¼ – 3 pounds of lobster in the shell. Again, that’s just a very general guideline as it depends on how well filled with meat the lobsters are.
Some fish markets (at least here in PEI), during the two active lobster fishing seasons, will sell the fresh lobster meat cleaned from the shell. This, of course, would guarantee the exact amount of lobster meat because the meat is generally sold by the pound. The other advantage is there is no mess involved with cleaning the lobsters which can be a bit of a messy job!
Coarsely chop the lobster; don’t mince or shred it. You want to see identifiable chunks of lobster in this Lobster Macaroni and Cheese dish!
The Topping
I have included a seasoned bread crumb topping and listed it as optional. It does dress up the macaroni and cheese, especially if it is going into the oven, but is completely optional. This Lobster Macaroni and Cheese can be made and eaten straight away without putting it in the oven. This will keep the sauce really creamy. The dish can also be baked in the oven for just a few minutes, until the cheese is bubbling. I think this ‘sets’ the flavors and I do put my Mac ‘n Cheese in the oven. However, use care not to overbake the Macaroni and Cheese as it can dry out the sauce and break down the macaroni. Alternatively, it can be placed under the broiler for about a minute or so just to brown the top.
Adding lobster to macaroni and cheese certainly dresses up an old comfort food favorite and transforms it into a restaurant-quality or impressive company fare dish. I recommend serving this Lobster Macaroni and Cheese with nothing more than fresh-from-the-oven homemade bread, biscuits, or rolls and a lovely fresh green salad with a simple vinaigrette dressing.
Lobster Macaroni and Cheese
Ingredients:
8 oz dry macaroni (measured uncooked)
3 tbsp butter
3 tbsp all-purpose flour
1 tbsp cornstarch
2½ cups whole milk
2/3 cup chicken stock
½ – ¾ tsp Old Bay Seasoning
½ tsp dry mustard powder
¼ tsp fine sea salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
Pinch white pepper
Pinch nutmeg
Pinch cayenne
Olive oil (for drizzling cooked macaroni)
1½ cups shredded sharp/old white cheddar cheese
½ cup grated Gruyère cheese
½ cup grated Havarti cheese
½ cup grated Gouda cheese
3 tbsp cream cheese or creamy cheese spread
2 tbsp sour cream
Apx. ¾ lb cooked and cooled lobster meat, coarsely chopped in bite-sized pieces (weighed after meat removed from the lobster shell(s))
1½ tbsp fresh chives, chopped
Topping (optional):
1 cup bread crumbs, medium grind
3 tbsp melted butter
1 tbsp finely grated Parmesan cheese
¼ tsp garlic powder
1/8 tsp paprika
Method for Making Macaroni:
Chop the cooked, cooled lobster meat into bite-size pieces. Refrigerate until needed.
Shred the cheddar cheese and grate the Gruyère, Havarti, and Gouda cheeses. Combine the cheeses well in a large bowl. Measure out all remaining ingredients. Whisk the flour and cornstarch together in a small bowl. Combine the milk and chicken stock together in bowl or large measuring cup.
Grease 2-quart casserole or individual serving size oven-safe baking dishes of desired size. Preheat oven to 325°F.
Cook pasta according to package directions, but undercook it by about 1 minute less than package directions indicate for pasta’s al dente state.
While pasta is cooking, melt butter in separate saucepan over medium heat. Whisk the flour and cornstarch into butter until mixture starts bubbling, approximately less than 1 minute. Gradually whisk the milk and chicken stock into the butter and flour mixture, stirring constantly, until mixture is heated, smooth, and starts to thicken.
Add the shredded and grated cheese(s), cream cheese, and sour cream. Stir until cheeses are melted and ingredients fully blended. Reduce heat to medium-low and season with the Old Bay Seasoning, dry mustard powder, sea salt, garlic powder, onion powder, paprika, pepper, nutmeg, and cayenne. Stirring constantly, cook mixture for approximately 1 minute longer. Remove from heat and set aside.
Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large heatproof bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat pasta with the oil. Pour cheese sauce over macaroni and stir gently. Fold in the lobster meat and chives. If mixture is a bit drier than, or not as fluid as, desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently.
Method for Topping:
Melt butter in small saucepan or in bowl in microwave. Toss the breadcrumbs with the melted butter. Stir in the grated Parmesan cheese, garlic powder, and paprika.
Assembly:
Transfer macaroni and lobster mixture to prepared greased baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size. Sprinkle bread crumb topping over macaroni. Bake for 18-20 minutes (slightly less for individual baking dishes), or just until cheese starts to bubble around the edges of the casserole dish. Do not overbake. Serve immediately.
Yield: Apx. 6-8 servings
Note: For a really creamy macaroni and cheese, skip the oven baking and bread crumb topping and serve as soon as the cheese sauce, lobster, and chives are incorporated with the pasta. Alternatively, the macaroni and cheese can, if desired, be placed under broiler for a minute or so just to brown the top.
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You may also enjoy this other Macaroni and Cheese recipe from My Island Bistro Kitchen:
Gluten-free and Lactose-free Macaroni and Cheese
Lobster Macaroni and Cheese
Ingredients
- 8 oz dry macaroni (measured uncooked)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- 2½ cups whole milk
- 2/3 cup chicken stock
- ½ - ¾ tsp Old Bay Seasoning
- ½ tsp dry mustard powder
- ¼ tsp fine sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- Pinch white pepper
- Pinch nutmeg
- Pinch cayenne
- Olive oil (for drizzling cooked macaroni)
- 1½ cups shredded sharp/old white cheddar cheese
- ½ cup grated Gruyère cheese
- ½ cup grated Havarti cheese
- ½ cup grated Gouda cheese
- 3 tbsp cream cheese or creamy cheese spread
- 2 tbsp sour cream
- Apx. ¾ lb cooked and cooled lobster meat, coarsely chopped in bite-sized pieces (weighed after meat removed from the lobster shell(s))
- 1½ tbsp fresh chives, chopped
Topping (optional):
- 1 cup bread crumbs, medium grind
- 3 tbsp melted butter
- 1 tbsp finely grated Parmesan cheese
- ¼ tsp garlic powder
- 1/8 tsp paprika
Instructions
Method for Making Macaroni:
- Chop the cooked, cooled lobster meat into bite-size pieces. Refrigerate until needed.
- Shred the cheddar cheese and grate the Gruyère, Havarti, and Gouda cheeses. Combine the cheeses well in a large bowl. Measure out all remaining ingredients. Whisk the flour and cornstarch together in a small bowl. Combine the milk and chicken stock together in bowl or large measuring cup.
- Grease 2-quart casserole or individual serving size oven-safe baking dishes of desired size. Preheat oven to 325°F.
- Cook pasta according to package directions, but undercook it by about 1 minute less than package directions indicate for pasta’s al dente state.
- While pasta is cooking, melt butter in separate saucepan over medium heat. Whisk the flour and cornstarch into butter until mixture starts bubbling, approximately less than 1 minute. Gradually whisk the milk and chicken stock into the butter and flour mixture, stirring constantly, until mixture is heated, smooth, and starts to thicken.
- Add the shredded and grated cheese(s), cream cheese, and sour cream. Stir until cheeses are melted and ingredients fully blended. Reduce heat to medium-low and season with the Old Bay Seasoning, dry mustard powder, sea salt, garlic powder, onion powder, paprika, pepper, nutmeg, and cayenne. Stirring constantly, cook mixture for approximately 1 minute longer. Remove from heat and set aside.
- Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large heatproof bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat pasta with the oil. Pour cheese sauce over macaroni and stir gently. Fold in the lobster meat and chives. If mixture is a bit drier than, or not as fluid as, desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently.
Method for Topping:
- Melt butter in small saucepan or in bowl in microwave. Toss the breadcrumbs with the melted butter. Stir in the grated Parmesan cheese, garlic powder, and paprika.
Assembly:
- Transfer macaroni and lobster mixture to prepared greased baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size. Sprinkle bread crumb topping over macaroni. Bake for 18-20 minutes (slightly less for individual baking dishes), or just until cheese starts to bubble around the edges of the casserole dish. Do not overbake. Serve immediately.
Recipe Notes
Yield: Apx. 6-8 servings
Note: For a really creamy macaroni and cheese, skip the oven baking and bread crumb topping and serve as soon as the cheese sauce, lobster, and chives are incorporated with the pasta. Alternatively, the macaroni and cheese can, if desired, be placed under broiler for a minute or so just to brown the top.
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