Lobster Mac and Cheese

This is how to make a killer super-indulgent meal. I may have made a lot of noise while eating this. Also, in case you were wondering, the Kid "doesn't like lobster" as she said about 23 times while we were making the meal. Good. More for me...

Step 1: Take a lobster (these things - actually all food with eyes - totally freaks me out and I make my husband take the lobster meat out each time)...

Step 2: Add some fun shaped pasta - this is my favorite type of macaroni and cheese pasta. It is goes by both cellentani or cavatappi. It is the same pasta that they use in the super-duper-Whole-Foods-hot-bar-overpriced-but-so-good pasta. Side note, did you know I took a semester of Italian in college only so that I could pronounce the names of pasta properly? But then I run the risk of sounding like Giada DeLaurentiis saying "oooooh-rehhhhh-key-etttttayyy" for orecchiette.


Step 3: Mix in the cooked pasta, cheese sauce and lobster meat as directed by the recipe. Tastes pretty darned good at this point. Just in case you were wondering.

Step 4: Top with the holy trinity of gratin toppings (bread crumbs, Parmesan cheese and drizzled olive oil). Bake until even better and ooey gooey good.


This actually goes really well with a hearty red wine like Merlot, since it is such a rich meal.

Lobster Mac and Cheese (Barefoot Contessa version)

• Kosher salt
• Vegetable oil
• 1 pound cavatappi or elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 pounds cooked lobster meat
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.