Add lobster to mac & cheese for a more sophisticated rendition. This recipe has minced shallots and garlic, a rich, indulgent cheese sauce with three types of cheese, and robust Maine lobster pieces.
Plus, delicious Parmesan breadcrumbs top it all. You can't go wrong serving it for a romantic date or the holidays.
– 2(10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tail – Cooking spray – 1 cuppanko breadcrumb – 9 tablespoonunsalted butter, divided – 1/4 teaspoonOld Bay seasoning – 1 small handfulfresh parsley sprig
– 1/2medium shallot – 2 large clovegarlic – 8 ouncesharp white cheddar cheese – 5 ounceGruyère cheese – 2 ounceParmesan cheese – 1 pounddried cavatappi, gemelli, or large elbow macaroni pasta – 2 tablespoondry white wine – 1/3 cupall-purpose flour – 3 1/2 cupwhole milk – 1/2 teaspoonkosher salt, plus more for the pasta water – 1/4 teaspoonred pepper flake
Thaw Maine 2 or 4 tiny lobster tails in the fridge if needed.
Set a rack in the upper third of the oven and heat to 450°F. Cover a 9x13-inch baking dish with cooking spray.
In a medium bowl, place 1 cup panko breadcrumbs. Put 3 tablespoons unsalted butter in a small microwave-safe bowl and melt. Add 2 tablespoons of butter to the breadcrumbs and mix well.
Prepare lobster tails individually: Invert the tail. Starting at the thicker end, cut each tail side where the feelers meet the shell with kitchen shears. Remove and remove feelers to reveal tail meat. Put the tail cut-side up on a rimmed baking sheet.
Apply the remaining 1 tablespoon of melted unsalted butter on tail flesh. Season with 1/4 tsp Old Bay. Bake 10–12 minutes until mostly done. Remove from oven and cool 15 minutes until lukewarm. Meanwhile, prepare pasta, cheeses, and aromatics.
Boil a big pot of salted water on medium-high. Reduce oven temperature to 375°F. Finely cut 3 tablespoons of fresh parsley leaves. A small bowl should contain 1/2 medium shallot (approximately 1/4 cup) and 2 large garlic cloves minced.
The following cheeses should be grated on a box grater with big holes and placed in the same bowl: 5 ounces Gruyère and 8 ounces white cheddar. Use the box grater's tiny holes to grate 2 ounces Parmesan cheese (1 cup). Put half in the breadcrumbs bowl and mix. Mix the rest with the other cheeses in the bowl.
Cook 1 pound dried pasta in boiling water for 8–11 minutes until just al dente. Drain spaghetti and dry pot. Remove lobster tail meat to a clean cutting board and discard the shells, using cooking gloves if needed. Roughly slice the beef into 1/2-inch pieces (2 cups).
Melt 2 tablespoons of unsalted butter in the empty pot over medium heat. Cook shallots, garlic, and a pinch of kosher salt for 3 minutes until soft and brown on the edges.
Cook 2 teaspoons dry white wine for 3 minutes until almost evaporated. Add the remaining 4 tablespoons unsalted butter. Add 1/3 cup all-purpose flour and stir for 1–2 minutes after melting. Pour 3 1/2 cups whole milk while whisking rapidly. Boil, whisking occasionally.
Reduce heat to simmer. Slowly add the cheese mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes while whisking. Whisk continually while it simmers again. Stir pasta into sauce until coated. Add lobster and mix well.
Add the mixture to the baking dish, scraping in any cheese sauce from the pot, and distribute evenly. Sprinkle Parmesan breadcrumbs evenly.
Bake 20–30 minutes until the breadcrumbs are deep golden brown and the edges bubble. Cool for 10 minutes before garnishing with parsley and serving.
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