Tuesday, November 12, 2013

Lobster Mac n' Cheese

Sometimes, you just want to indulge. The heart wants what the heart wants and in this case, it was lobster mac n' cheese. This is a dish I rarely ever order out; I fear that the restaurants will use not as fresh lobster in hopes over covering it in cheese, so I made it at home. It was beyond easy and beyond delicious, albeit, a little pricy. I counteracted the last part by cutting out our date night and having it at home and that problem was solved.

The ingredient list for the mac n' cheese is short and in typical Barefoot Contessa style, use only the best of what you can find. I mean really go to the special part of your grocery store and get delicious cheese and the fish supplier and ask for lobster tails. Many grocery stores will steam the lobster tails for you, for free! Just ask. 

This dish is easily the star of any show. It is perfection served with a simple salad and a hearty glass of wine. This dish will serve 8, feel free to half it and receive the same results. 

2 tablespoons of Vegetable Oil
Kosher Salt
1 lb. of Elbow Noodles
1 quart of Whole Milk, 4 cups
8 tablespoons of Butter, unsalted, divided
1/2 cup of All-Purpose Flour
4 cups of Gruyere Cheese, grated, about 12 oz.
2  cups of Extra-Sharp Cheddar Cheese, about 8 oz.
1/2 teaspoon of Black Pepper
1/2 teaspoon of Nutmeg
1 1/2 lbs. of Cooked Lobster Meat, 1/2 inch dice
1 1/2 cups of fresh Bread Crumbs, about 5 slices of bread, crust removed

First, preheat the oven to 375 degrees.

Next, add the oil to a pot of boiling water. Cook the pasta according to package directions. Drain well and set aside.

While the pasta is cooking, in a medium saucepan warm milk on low, do not boil it. 

Now, in a large pot, big enough to add all of the macaroni and sauce to, melt 6 tablespoons of butter. When the butter has melted, whisk in the flour, stirring for 2 minutes.  Whisk in the warm milk and cook for 1-2 minutes until the mixture has thickened. 

Remove the pot from heat and stir in the cheeses, by the handful, whisking until smooth after each addition. Add in the pepper, nutmeg, and 1 tablespoon of salt. Stir in the lobster meat and pasta.

Pour into a large gratin pan. Mix the breadcrumbs with 2 tablespoons of melted butter and spread over the top.

Bake for 30-35 minutes until golden and bubbly. 


Happy Cooking,
The Barbee Housewife

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