Cajun seasoning (e.g. Black Magic from Spiceology)
Salt & pepper
(Optional) Dry white wine
1 pound dry pasta like fusilli, elbow mac, or cavatappi
4.5 cups whole milk
1/2 cup (8tbsp) butter
1/2 cup flour
3 cheeses: sharp cheddar, low-moisture mozzarella, gruyere—grate them yourself! ~1.5 loose cups of EACH cheese, mix and match, save a few handfuls to add on top
1. Preheat oven to 375, rack in middle of oven. If you have a flat dutch oven like the one in my post, this can all be made in one pot.
2. IF USING LOBSTER:
• Cut lobster meat into 1” chunks. If using live lobster, boil for 2 minutes so you can remove the meat.
• Melt 2 tbsp butter and add crushed garlic and saute for 30-60 seconds on medium high heat. Add lobster, Cajun seasoning, salt and pepper and saute for another minute, deglazing with a splash of wine if using. Add a quarter cup water, scraping the pan to get as much of the bits as you can, and remove from pan when meat is opaque.
• Wipe the pan with a damp paper towel to pick up any stray bits that will burn.
1. Melt 1/2 cup (8tbsp) butter in a heavy bottom pan on low heat. Once melted, add flour a little at a time, whisking quickly to prevent clumping, to make a roux.
2. Add milk a little at a time, whisking vigorously until all of the milk is gone. I did about 1/2 a cup at a time at first, then 1 cup at a time until all of the milk was incorporated.
3. Season the sauce with as much Cajun seasoning as you’d like and some pepper. Wait to salt until after the cheese and pasta are in. Simmer on low heat for 3-5 minutes, stirring from the bottom up to prevent sticking.
4. Turn off heat and add in grated cheese. Stir until fully melted.
5. Cook pasta per package instructions until al dente (try to have this done around the time your cheese sauce is, time depends on pasta).
6. Add pasta to cheese sauce and mix to combine. Taste a couple pieces to adjust for salt. Add in lobster + juices if using.
7. Top the mac with rest of the grated cheese in a flat layer and bake for 25-30 minutes until top is bubbly.
Last time I left it in there for like 40 so it was way drier than I wanted it to be, this time ~20 was perfect as long as cheese is browned. Adjust time to your preference though. It’s better to use unsalted butter if you want to fully control salt level but I used Kerrygold salted and it was fine.
4 Comments
Lobster Mac & Cheese
2-3 lobster tails or whole lobster
2 tbsp butter
3 cloves garlic, crushed
Cajun seasoning (e.g. Black Magic from Spiceology)
Salt & pepper
(Optional) Dry white wine
1 pound dry pasta like fusilli, elbow mac, or cavatappi
4.5 cups whole milk
1/2 cup (8tbsp) butter
1/2 cup flour
3 cheeses: sharp cheddar, low-moisture mozzarella, gruyere—grate them yourself! ~1.5 loose cups of EACH cheese, mix and match, save a few handfuls to add on top
1. Preheat oven to 375, rack in middle of oven. If you have a flat dutch oven like the one in my post, this can all be made in one pot.
2. IF USING LOBSTER:
• Cut lobster meat into 1” chunks. If using live lobster, boil for 2 minutes so you can remove the meat.
• Melt 2 tbsp butter and add crushed garlic and saute for 30-60 seconds on medium high heat. Add lobster, Cajun seasoning, salt and pepper and saute for another minute, deglazing with a splash of wine if using. Add a quarter cup water, scraping the pan to get as much of the bits as you can, and remove from pan when meat is opaque.
• Wipe the pan with a damp paper towel to pick up any stray bits that will burn.
1. Melt 1/2 cup (8tbsp) butter in a heavy bottom pan on low heat. Once melted, add flour a little at a time, whisking quickly to prevent clumping, to make a roux.
2. Add milk a little at a time, whisking vigorously until all of the milk is gone. I did about 1/2 a cup at a time at first, then 1 cup at a time until all of the milk was incorporated.
3. Season the sauce with as much Cajun seasoning as you’d like and some pepper. Wait to salt until after the cheese and pasta are in. Simmer on low heat for 3-5 minutes, stirring from the bottom up to prevent sticking.
4. Turn off heat and add in grated cheese. Stir until fully melted.
5. Cook pasta per package instructions until al dente (try to have this done around the time your cheese sauce is, time depends on pasta).
6. Add pasta to cheese sauce and mix to combine. Taste a couple pieces to adjust for salt. Add in lobster + juices if using.
7. Top the mac with rest of the grated cheese in a flat layer and bake for 25-30 minutes until top is bubbly.
Last time I left it in there for like 40 so it was way drier than I wanted it to be, this time ~20 was perfect as long as cheese is browned. Adjust time to your preference though. It’s better to use unsalted butter if you want to fully control salt level but I used Kerrygold salted and it was fine.
Saved this one, thanks!! Looks amazing
Wow, looks really amazing!🤤🤤
Omg😍