We love lobster and we love cheese, so having lobster mac ‘n’ cheese was an obvious choice for us to make. We have had it served in different restaurants during our travels, including during our visit to the England. It is easy to make, but with most meals, the fresher the ingredients, the better. In today’s global world, it is possible to get many things delivered overnight and that is true for getting fresh lobster as well. Despite the simplicity of the dish, it is certainly something that can be served for a more formal meal. You can cook it in a baking dish, but we chose to bake it individual bowls to make serving it that much easier. Not only was it super delicious that night for dinner, it was just as wonderful as leftovers the following day.
- 1 lb Cooked Lobster Meat – cut into bite size chunks
- 2/3 lb Elbow Macaroni – cooked slightly al dente and drained
- 22 oz Heavy Cream
- 8 oz Milk
- 6 tbsp Unsalted Butter
- 8 oz Gruyere Cheese – shredded
- 6 oz Extra-Sharp Cheddar Cheese – shredded
- 2/3 cups All-Purpose Flour
- 1/3 tsp Ground Black Pepper
- 1/3 tsp Nutmeg – grated
- 1 cup Panko or Bread Crumbs
- Salt to taste
In a large pot, melt 4 tablespoons of butter over medium heat, add the flour and whisk to create a roux. Heat the cream and milk in a microwave until hot, but not to a boil. Slowly add the cream and milk while continuing to whisk until smooth. Remove from the heat and add the gruyere and cheddar cheese, salt, pepper, and nutmeg. Stir in the macaroni and lobster until everything is evenly coded in the cheese sauce. Add to oven-safe, individual bowls that have been sprayed with cooking spray for easier cleanup (or baking dish). Melt the remaining 2 tablespoons of butter and mix with the panko. Evenly cover each of the bowls with the panko mix and then place them in a pre-heated oven at 375 degrees and bake for 30 to 35 minutes or until the sauce is bubbling and the panko is evenly browned.