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Lobster Mac and Cheese

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Ingredients Method

Ingredients
  

  • 1 pound Lobster or Langostino if you don't have lobster cooked and chopped
  • 1 pound Pasta
  • 4 TBSP of butter
  • 1/2 cup flour I use Einkorn
  • 4 cups raw milk
  • 8 oz Gruyere shredded
  • ½ cup Fontina Cheese shredded
  • 8 oz Cheddar I use raw white cheddar shredded
  • 1 cup of plain panko
  • 1/2 teaspoon nutmeg If you don't have this a little Old Bay is good too for flavor
  • 1/2 teaspoon dry mustard optional
  • salt & pepper to taste

Method
 

  1. Heat oven to 350 degrees and spray a casserole dish with non stick olive oil spray or butter
  2. Add all of the cheese to a separate bowl and combine thoroughly
  3. Cook pasta according to directions on the box
  4. In a sauté pan add cream, milk, butter, mustard & nutmeg and bring to a low boil/simmer. Once butter is completely melted, add Lobster. Allow to simmer for about 5-6 minutes.
  5. Once pasta is fully cooked, begin assembly. Add a layer of pasta on the bottom of the casserole dish. Follow with a layer of the combined cheeses and ½ of the cream sauce. Repeat same step again- only this time putting a final layer of cheese and panko on top to make a crispy crust. Place in the oven covered for 35 to 45 minutes to allow the pasta to absorb some of the sauce. Remove foil and allow to cook for another 10 minutes to turn to a golden brown on top.
  6. This freezes as well. If you are lucky enough to have leftovers, put in smaller containers and just pull it out of the freezer any night of the week as a great side dish! Or serve with a salad as a main dish.