I think most of us think we are eating something decadent when we choose homemade mac and cheese, now add lobster to the dish and you’ve really gone over the top. This recipe is not complicated, so when you are ready to indulge, go for it!
| Prep Time | 15 minutes |
| Cook Time | 1 hour 10 minues |
| Servings |
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Ingredients
- Kosher salt
- vegetable oil
- 1 pound elbow macroni
- 1 quart milk
- 1 cube butter divided
- 1/2 cup flour
- 12 ounces Gruyere cheese grated, 4 cups
- 8 ounces extra sharp Cheddar grated, 2 cups
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs 5 slices, crusts removed
Ingredients
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Instructions
- Preheat oven to 375 degrees. Drizzle oil into a large pot of boiling water. Add pasta and cook for 6 to 8 minutes. Drain well.
- In the meantime make a rue with the butter, flour , add milk to make white sauce. Remove from heat and stir in Gruyere, Cheddar, 1 tablespoon salt and the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well.
- Place in 6 to 8 individual gratin dishes or large casserole dish. Melt the remaining 2 tablespoons butter, combine with fresh bread crumbs, and sprinkle on top of the casserole.
- Bake 30 to 35 minutes or until sauce is bubbly and the bread crumbs have browned.
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