Lobster Mac & Cheese | Dorothy Lane Market

Lobster Mac & Cheese

PREP TIME 20 mins
COOK TIME 1 hr
SERVINGS 8
Chef Carrie Walters
  • POSTED Apr 24th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • Olive oil
  • 1 lb cavatappi or elbow macaroni
  • 1 qt milk
  • 8 Tbsp (1 stick) unsalted butter, divided
  • ½ cup all-purpose flour
  • 12 oz (4 cups) Gruyère, grated
  • 8 oz (2 cups) extra-shaped Cheddar, grated
  • 1 Tbsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp nutmeg
  • 1½ lbs cooked lobster meat
  • 1½ cups fresh white bread crumbs (5 slices, crust removed)

INSTRUCTIONS

1
Preheat oven to 375°F.
2
Drizzle olive oil into a large pot of boiling salted water. Add pasta and cook according to package directions. Drain well.
3
Heat milk in a small saucepan but don't let it boil. In a large pot, melt 6 Tbsp butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add hot milk and cook another minute or two, until thick yet smooth. Remove from heat and add Gruyère, Cheddar, salt, pepper, and nutmeg. Add cooked macaroni and lobster; stir well. Place in 6 to 8 individual gratin dishes.
4
Melt remaining 2 Tbsp butter, combine with fresh bread crumbs, and sprinkle on top of each dish. Bake for 30 to 35 minutes, or until sauce is bubbly and the top is brown.

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Lobster Mac & Cheese

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 1 hr
SERVINGS 8

INGREDIENTS

  • Olive oil
  • 1 lb cavatappi or elbow macaroni
  • 1 qt milk
  • 8 Tbsp (1 stick) unsalted butter, divided
  • ½ cup all-purpose flour
  • 12 oz (4 cups) Gruyère, grated
  • 8 oz (2 cups) extra-shaped Cheddar, grated
  • 1 Tbsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp nutmeg
  • 1½ lbs cooked lobster meat
  • 1½ cups fresh white bread crumbs (5 slices, crust removed)

INSTRUCTIONS

1
Preheat oven to 375°F.
2
Drizzle olive oil into a large pot of boiling salted water. Add pasta and cook according to package directions. Drain well.
3
Heat milk in a small saucepan but don't let it boil. In a large pot, melt 6 Tbsp butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add hot milk and cook another minute or two, until thick yet smooth. Remove from heat and add Gruyère, Cheddar, salt, pepper, and nutmeg. Add cooked macaroni and lobster; stir well. Place in 6 to 8 individual gratin dishes.
4
Melt remaining 2 Tbsp butter, combine with fresh bread crumbs, and sprinkle on top of each dish. Bake for 30 to 35 minutes, or until sauce is bubbly and the top is brown.

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