Culinary Travel: Lobster Mac and Cheese

Since you are already on the East Coast why not do some delicious Lobster for dinner.  A lobster dinner is a special event — usually reserved for celebrations. (Unless of course, we’re talking about lobster rolls which we should all try to eat as much as possible.) Unfortunately, lobster isn’t inexpensive, so you can’t eat it on the regular like you would chicken. But that just makes it feel even more special — and makes it taste that much more delicious.

Ingredients

1 pound large lobster tail or lobster chuck meat
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

Directions

Don’t overcook your lobster meat. Some stores carry it already cooked (Whole Foods sometimes offers it in their seafood section) but if you cook your own, steam it whole in the shell for about 7 minutes. That’s really all you need. Any longer and you’ll have a tough little crustacean.

Great cheese is the secret to a great Mac and Cheese. While gruyere is commonly paired with Lobster Mac and Cheese, I wanted to create a lighter, more silky sauce so I chose a meltable fontina with creamy Mascarpone (an Italian style cream cheese) with an edge of super sharp Wisconsin cheddar.

Other cheeses that would be good alternatives to fontina or gruyere are gouda, havarti and monterey jack. Just make them melty and make them good. I usually save mozzarella for my pizza or lasagna since it can become a tad stringy.

The final secret to this sauce is a dose of cayenne pepper. I add it right to the butter and flour roux and cook it into the mix as the flour browns. It adds a depth and almost a sweetness you’ll really love.

Serves 4

Tell guests you’re having lobster for dinner, they think you’ve really gone all out.

Call us and start planning that special vacation or event today. 602-843-5100 or visit our website rawhidetravel.com

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