Lobster Mac and Cheese

 I decided to revamp this classic New England summer time treat and create a cozy fall lobster mac and cheese.

I have made mac and cheese a numerious amount of times so I decided to wing it and create my own recipe.

Marge-carpone Lobster Mac and Cheese

2 cups cooked lobster meat ( I used the meat from 3, 1.25lb lobsters) 

1 box elbows

4 cups shredded cheese 

12 tbs butter

1 cup milk

3 tbs flour

1/2 tsp. nutmeg

1 tsp garlic

1 tsp. black pepper

1 cup home made bread crumbs

First you need to make a white sauce, typically called a bechamel sauce.  Take 1 cup of milk and whisk in the flour.  On low heat whisk the sauce until it bubbles, don't take your eyes off as the sauce can get lumpy very quickly.  You are looking for a smooth thick consistency.  Once this is done remove from heat and set aside. 

In another pot melt 8tbs of butter with garlic.  When the garlic is brown add the white sauce and whisk until smooth.  Remove from heat and add in cheese, nutmeg and pepper. I used 1 cup shredded provolone, 2 cups white sharp cheddar and 1 cup cheddar.

Cook pasta till just al dente as it will finish in the oven.  Combine cheese sauce, pasta and lobster in a 9 X 13 pan.  Top with home-made bread crumbs and top with the remaining butter. Bake on 350 degrees until bubbly. 
Enjoy!

Home-made Bread Crumbs
3 pieces whole wheat bread
1 tsp pepper
1 1/2 tsp italian seasoning


Toast bread and crush it up in a bowl ( you can also put it in a food processor, but I like to have some big chunks)  Combine with seasoning and sprinkle on top of dish.


You may have to use more/less bread depending on how big your bread slices are.