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Lobster Pasta Dish

Lobster Macaroni and Cheese

Loaded with chunks of succulent lobster meat surrounded with pasta in a rich, creamy cheese sauce, this Lobster Macaroni and Cheese is a luxurious grown-up version of an old classic.
Course Pasta, Seafood
Cuisine Canadian
Keyword lobster, lobster macaroni and cheese, macaroni, macaroni and cheese
Servings 6
My Island Bistro Kitchen Barbara99

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:

  1. Chop the cooked, cooled lobster meat into bite-size pieces. Refrigerate until needed.
  2. 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.
  3. Grease 2-quart casserole or individual serving size oven-safe baking dishes of desired size. Preheat oven to 325°F.
  4. Cook pasta according to package directions, but undercook it by about 1 minute less than package directions indicate for pasta’s al dente state.
  5. 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.
  6. 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.
  7. 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:

  1. 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:

  1. 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.

©My Island Bistro Kitchen 2022