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Lobster
Macaroni & Cheese Recipe

 

Lobster Macaroni & Cheese

Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6

Lately, we've found that fresh Maine lobsters are available in our markets for a surprisingly reasonable price per pound. Lobster is a delicious ingredient in many different dishes, and while combining this traditionally 'gourmet' food with a 'homey' mac & cheese may seem like a complete culture clash, just try it. You will be converted!

Let's face it - Lobster Mac & Cheese is not diet food. This recipe requires a wine with some heft to match the creamy sauce, but that is also fresh to keep your palate from getting overwhelmed with richness. A classic Chardonnay with bright acidity and good body is perfect. Our 'splurge' is from one of the greats of California Chardonnay, Sonoma Cutrer, and our 'Splurge' is a value-oriented French white Burgundy. 

Wine Pairing

"Splurge"
2011 Sonoma Cutrer Chardonnay, Sonoma Coast
Bright California fruit is mixed with Burgundian mineral notes. ($24)

"Steal"
2010 J.J. Vincent
Bourgogne Blanc
Clean apple and pear flavors. Somewhat lean alone, shows more creaminess with food. ($15)

Lobster Macaroni and Cheese Ingredients

2 live lobsters, roughly 3 pounds total
1 lb elbow macaroni
1 clove garlic
2 large shallots
1 cup fontina cheese
1 cup gruyère cheese
1 cup heavy cream
1 cup light cream
1 cup dry white wine
1 tbsp butter
1 tbsp olive oil
1 tbsp flour
1 cup fresh parsley

Lobster Macaroni and Cheese Cooking

1.) Remove heavy and light cream from refrigerator and allow to come to room temperature. Mince garlic and shallots, and roughly chop parsley.

2.) In an extra large stockpot, bring salted water to a rough boil to cook lobsters and in a regular stockpot, bring salted water to a rough boil for pasta.

3.) 
Add live lobsters to large stockpot and cook for 12-14 minutes, or until shells have turned bright red. Add macaroni to the other pot and cook until al dente - timing will vary by pasta brand.

4.) Let lobsters cool. Drain macaroni and toss with 1 tbsp olive oil so it doesn't stick together. Cover to keep warm.

5.) When lobsters are cool enough to handle, use a lobster cracker to remove claw and tail meat, and chop into large chunks. Reserve.

6.) Heat olive oil in a skillet over medium-high heat. Add shallots and garlic and cook for 3 minutes. Add lobster meat and wine and cook down for 5 minutes then remove from heat and set aside.

7.) In a small sauce pan, melt butter over medium-low heat. Add flour, stirring until it forms a paste, about 2 minutes.

8.) Add cream and stir into paste, then bring to a simmer. Add cheese and stir until it reaches a creamy consistency, then flavor with salt and fresh ground pepper to taste.

9.) Mix macaroni, lobster mixture, and cheese sauce in a large serving bowl, stirring well. Garnish with parsley and serve!
 



Next Recipe:  Lobster Tacos with Corn & Cilantro Cream Sauce




 


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