Lobster Mac and Cheese

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 3 cups mussel stock, heated, recipe follows
  • 2 cups whole milk, heated
  • 1 cup heavy whipping cream, heated
  • 1 1/2 pounds fontina, coarsely grated
  • 1 pound taleggio, rind removed, cut into pieces
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh tarragon
  • 1 pound large pasta shells, cooked in salted water to al dente
  • 2 (2-pound) lobsters, steamed, meat removed from shells
  • CRUMB TOPPING:
    • Salt and freshly ground black pepper
    • 1/4 cup chopped fresh parsley
    • 2 teaspoons grated lemon zest
    MUSSEL STOCK:
    • 2 tablespoons olive oil
    • 4 shallots, coarsely chopped
    • 1 cup dry white wine
    • 2 pounds mussels, scrubbed
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for 5 minutes, whisking occasionally.

    Remove from the heat and whisk in the cheeses and season with salt and pepper. Add the parsley, thyme, tarragon, and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Divide into bowls.

    For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes. Heat the olive oil in a medium skillet over medium heat. Add the anchovies and stir a minute or 2 to warm through. Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp. Remove from the heat and stir in the parsley and lemon zest. Sprinkle generously over the pasta.

    Heat the oil in a large stockpot over medium heat. Add the shallots and cook until soft. Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened. Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Simply Laura

    Get Cooking Channel on your TV.