LOBSTER MACARONI AND CHEESE (OR CRAWFISH)

Lobster Macaroni and Cheese (Or Crawfish) image

Provided by gailanng

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

sea salt and pepper
1 lb elbow macaroni, small shell pasta (4 cups dry pasta) or 1 lb farfalle pasta, cooked al-dente 6-8 minutes (4 cups dry pasta)
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup flour
1 cup gruyere, Fontina or 1 cup monterey jack cheese, grated
1 1/2 ounces extra-sharp cheddar cheese, grated
1/2 cup fresh parmesan cheese, grated (not canned)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg or 1/4 teaspoon a pinch cayenne
2 1/2-3 cups cooked maine lobster meat, reserve any juices (can sub cooked and peeled crawfish tail meat)
1 cup panko breadcrumbs or 1 cup crushed Ritz cracker
1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped

Steps:

Preheat the oven to 375 degrees F. Grease a large casserole dish.
Meanwhile, in large saucepan, to make the roux, melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk.
Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, salt and pepper to taste and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and brown. Top with fresh parsley or cilantro.

Nutrition Facts : Calories 770.9, Fat 34.1, SaturatedFat 20.2, Cholesterol 98.1, Sodium 450.7, Carbohydrate 85.9, Fiber 3.6, Sugar 3.4, Protein 29.3

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