Lobster & Crab Mac & Cheese
Yes, I know. This is the time of year when every blogger in America is posting healthy recipes. Look, there is a place for quinoa and green smoothies and kale. A place that I will be going to on Monday when I begin my annual cleanse (more on that tomorrow). But first, I’m sharing a decadent recipe that calls for a pound and a half of cheese… Your resolution can wait until after you try this. I promise.
We invited a few friends (AKA the best neighbors in all of suburbia) over for a low key New Year’s celebration with this as the main course. And we all went back for seconds. You could leave the crab out and add more lobster (I might go that route next time) or eighty-six the seafood altogether and just enjoy a bowl of creamy deliciousness.
It was the perfect last meal of a pretty perfect year.
- 1/2 cup water
- 4 lobster tails
- 1 pound pipe regati pasta (elbow mac, cavattapi or penne would work too)
- 1 quart milk
- 8 tablespoons (1 stick) butter
- ½ cup all-purpose flour
- 12 ounces gruyère cheese, grated
- 8 ounces extra-sharp white cheddar, grated
- ½ teaspoon pepper
- ½ teaspoon nutmeg
- 8 oz cooked crab claw meat
- 3 slices of white bread, crusts removed
- Preheat oven to 375.
- Butter a large baking or casserole dish and set aside.
- Butterfly the lobster tails. Using kitchen shears, slice through the hard top shell and then meat length wise, stopping at the bottom tail, then split open.
- Heat 1/2 cup water in a large skillet until it begins to simmer. Add the lobster tails and cover. Cook for 8 minutes for perfectly steamed lobster. Once cooked, remove from heat and set aside to cool.
- Add the sliced bread to a food processor and pulse until they are turned into breadcrumbs. Melt 2 tbsp of butter and pour over the breadcrumbs. Mix well with a fork so they are well coated. You can also use panko or store-bought bread crumbs, but make sure they are coated with butter as well.
- Next, bring a large pot of water to a boil and add the pasta. Cook for 8 minutes so it's slightly undercooked (this will prevent it from getting mushy when it's baking in all of that delicious cheese). Drain well.
- Remove the cooled lobster meat from the shell and chop into medium-sized pieces. Eat one of them. Set aside.
- Next, heat the milk in a small saucepan over medium heat until it is hot, but not boiling. Set aside.
- In a large saucepan, melt 6 tablespoons of butter. Add the flour and whisk to combine. Continue to whisk for two minutes. Pour in the warm milk in small batches, whisking constantly. Whisk for an additional minute or two more, until smooth. Add the pepper and nutmeg and stir to combine. Remove from heat and add the cheese. Continue to stir until smooth and creamy. (Taste a little bit. Swoon.)
- Mix in the lobster and crab meat, then add the pasta. Stir until the pasta is thoroughly coated. Add the pasta mixture to the baking dish and top with the breadcrumbs.
- Bake for 35-40 minutes until golden brown on top.
- Enjoy! And enjoy it with a glass of two of your favorite white wine. (Might I suggest a nice bottle of Sauvignon Blanc from New Zealand?)