Name: Lobster Mac And Cheese
Ingredients: Lobster Tails (2, 6-8 oz each): The star of the show! Fresh or frozen (thawed) lobster tails provide that sweet, succulent seafood flavor that elevates this mac and cheese to gourmet status.; Elbow Macaroni (1 pound): Classic elbow macaroni is perfect for capturing all that cheesy goodness. Its curved shape holds onto the sauce beautifully, ensuring every bite is flavorful.; Butter (1 cup, unsalted): Butter is crucial for creating a rich and flavorful roux, the base of our creamy cheese sauce. Unsalted allows you to control the overall saltiness of the dish.; All-Purpose Flour (1 cup): This is used to thicken the butter and create the roux. It’s the foundation for a smooth, creamy, and lump-free cheese sauce.; Whole Milk (4 cups): Whole milk contributes to the richness and creaminess of the sauce. Its higher fat content helps create a luxurious texture.; Heavy Cream (2 cups): Heavy cream adds an extra layer of richness and velvety texture to the cheese sauce, making it truly indulgent.; Sharp Cheddar Cheese (4 cups, shredded): Sharp cheddar provides a bold, tangy flavor that cuts through the richness of the lobster and cream. Pre-shredded or shred your own for best melting.; Gruyere Cheese (2 cups, shredded): Gruyere adds a nutty, complex flavor and exceptional meltability to the cheese sauce. It complements the cheddar beautifully and enhances the overall flavor profile.; Parmesan Cheese (1 cup, grated): Parmesan provides a salty, savory, and slightly sharp flavor that adds depth to the cheese sauce. It also contributes to a beautiful browned crust when baked.; Dry Mustard Powder (1 teaspoon): A secret ingredient that enhances the cheesy flavor and adds a subtle warmth to the sauce.; Paprika (1 teaspoon): Adds a touch of smokiness and color to the cheese sauce. It also provides a subtle flavor complexity.; Garlic Powder (1 teaspoon): Garlic powder adds a savory depth to the cheese sauce without overpowering the other flavors.; Onion Powder (1 teaspoon): Similar to garlic powder, onion powder provides a subtle savory base note to the cheese sauce.; Salt (to taste): Enhances all the flavors in the dish. Season generously, especially the pasta water and cheese sauce.; Black Pepper (freshly ground, to taste): Adds a touch of spice and complexity. Freshly ground pepper has a more vibrant flavor.; Fresh Parsley (chopped, for garnish): Adds a pop of fresh flavor and color as a garnish. It brightens up the richness of the dish.; Lemon Wedges (for serving): A squeeze of fresh lemon juice brightens the dish and cuts through the richness, balancing the flavors perfectly.

Ingredients

Lobster Tails (2, 6-8 oz each): The star of the show! Fresh or frozen (thawed) lobster tails provide that sweet, succulent seafood flavor that elevates this mac and cheese to gourmet status.
Elbow Macaroni (1 pound): Classic elbow macaroni is perfect for capturing all that cheesy goodness. Its curved shape holds onto the sauce beautifully, ensuring every bite is flavorful.
Butter (1 cup, unsalted): Butter is crucial for creating a rich and flavorful roux, the base of our creamy cheese sauce. Unsalted allows you to control the overall saltiness of the dish.
All-Purpose Flour (1 cup): This is used to thicken the butter and create the roux. It’s the foundation for a smooth, creamy, and lump-free cheese sauce.
Whole Milk (4 cups): Whole milk contributes to the richness and creaminess of the sauce. Its higher fat content helps create a luxurious texture.
Heavy Cream (2 cups): Heavy cream adds an extra layer of richness and velvety texture to the cheese sauce, making it truly indulgent.
Sharp Cheddar Cheese (4 cups, shredded): Sharp cheddar provides a bold, tangy flavor that cuts through the richness of the lobster and cream. Pre-shredded or shred your own for best melting.
Gruyere Cheese (2 cups, shredded): Gruyere adds a nutty, complex flavor and exceptional meltability to the cheese sauce. It complements the cheddar beautifully and enhances the overall flavor profile.
Parmesan Cheese (1 cup, grated): Parmesan provides a salty, savory, and slightly sharp flavor that adds depth to the cheese sauce. It also contributes to a beautiful browned crust when baked.
Dry Mustard Powder (1 teaspoon): A secret ingredient that enhances the cheesy flavor and adds a subtle warmth to the sauce.
Paprika (1 teaspoon): Adds a touch of smokiness and color to the cheese sauce. It also provides a subtle flavor complexity.
Garlic Powder (1 teaspoon): Garlic powder adds a savory depth to the cheese sauce without overpowering the other flavors.
Onion Powder (1 teaspoon): Similar to garlic powder, onion powder provides a subtle savory base note to the cheese sauce.
Salt (to taste): Enhances all the flavors in the dish. Season generously, especially the pasta water and cheese sauce.
Black Pepper (freshly ground, to taste): Adds a touch of spice and complexity. Freshly ground pepper has a more vibrant flavor.
Fresh Parsley (chopped, for garnish): Adds a pop of fresh flavor and color as a garnish. It brightens up the richness of the dish.
Lemon Wedges (for serving): A squeeze of fresh lemon juice brightens the dish and cuts through the richness, balancing the flavors perfectly.

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Instructions

Prepare the Lobster: If using frozen lobster tails, ensure they are fully thawed. Using kitchen shears, carefully cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently separate the shell to expose the lobster meat. You can leave the bottom shell intact for presentation, or remove it completely if preferred.
Cook the Lobster: There are several ways to cook your lobster tails. You can choose your preferred method:
- Baking: Preheat your oven to 375°F (190°C). Place the lobster tails on a baking sheet, drizzle with a little melted butter or olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until the lobster meat is opaque and cooked through. Be careful not to overcook, as lobster can become tough.
- Broiling: Preheat your broiler. Place the lobster tails on a baking sheet and broil for 5-7 minutes, or until cooked through and slightly browned. Watch carefully to prevent burning.
- Poaching: Bring a pot of salted water to a gentle simmer. Add the lobster tails and poach for 6-8 minutes, or until cooked through. Poaching results in very tender lobster meat.
- Grilling: Preheat your grill to medium heat. Brush the lobster meat with melted butter or olive oil and grill for 4-6 minutes per side, or until cooked through. Grilling adds a smoky flavor.
Cook the Pasta: While the lobster is cooking, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions for al dente. Al dente pasta will hold its shape better in the baked mac and cheese. Once cooked, drain the pasta and set aside. Do not rinse the pasta, as the starch on the surface helps the cheese sauce adhere better.
Make the Roux: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the all-purpose flour, whisking constantly until smooth. Continue to cook the roux for 2-3 minutes, stirring constantly, until it becomes pale golden and smells slightly nutty. This step is crucial for eliminating the raw flour taste and creating a flavorful base for the cheese sauce.
Create the Béchamel Sauce: Gradually whisk in the whole milk, a little at a time, into the roux, ensuring each addition is fully incorporated before adding more. Continue whisking constantly to prevent lumps from forming. Once all the milk is added, whisk in the heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 5-7 minutes, or until the sauce thickens slightly and coats the back of a spoon.
Flavor the Cheese Sauce: Reduce the heat to low. Stir in the dry mustard powder, paprika, garlic powder, and onion powder. Season with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and adjust as needed. Remember that cheese is also salty.
Melt the Cheeses: Remove the saucepan from the heat. Gradually add the shredded sharp cheddar cheese, Gruyere cheese, and grated Parmesan cheese, stirring constantly until all the cheese is melted and the sauce is smooth and creamy. Adding the cheese off the heat prevents it from becoming grainy. Stir until you have a velvety, luscious cheese sauce.
Combine Pasta and Cheese Sauce: Add the cooked and drained macaroni to the cheese sauce. Stir gently to coat the pasta evenly with the cheese sauce. Ensure every piece of macaroni is lovingly enveloped in cheesy goodness.
Prepare the Lobster: Once the lobster tails are cooked and slightly cooled, remove the lobster meat from the shells. Chop the lobster meat into bite-sized pieces. Reserve a few larger pieces for topping, if desired, for a more dramatic presentation.
Assemble and Bake (Optional): Preheat your oven to 375°F (190°C). For a baked mac and cheese with a golden crust, transfer the lobster mac and cheese mixture to a large, oven-safe baking dish (9×13 inch). Distribute the chopped lobster meat throughout the mac and cheese, gently folding it in. Top with any reserved larger pieces of lobster and a sprinkle of extra Parmesan cheese if desired for a crispy topping. Bake for 20-25 minutes, or until heated through and bubbly, and the top is golden brown and slightly crispy.
Broil for Extra Browning (Optional): For an even more golden and bubbly top, you can broil the mac and cheese for the last 1-2 minutes of baking. Watch closely to prevent burning.
Serve and Garnish: Let the Lobster Mac and Cheese cool slightly before serving. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side. The lemon wedges add a refreshing citrus note that complements the richness of the dish.

Nutrition

Serving Size: one normal portion
Calories: 850
Fat: 60g