I read somewhere that Ina Garten gets the credit for popularizing lobster mac ‘n cheese, but I’m thinking a Mainer would tell you it started right here! What makes it such a great dish to prepare is there’s no end to the possibilities. You can use a variety of pastas and the cheese combinations…..well, use your imagination! The only consistent ingredient is the lobster, a little or a lot depending on what you have on hand. Here’s my combination of ingredients this time around.
8 oz. pasta, your choice
2 T. butter
3-4 T. shallot or red onion, finely chopped
2 T. flour
1 c. milk + 1/2 c. heavy cream or 1 1/2 c. half and half
1 t. Dijon mustard
1 4 oz. package cream cheese
2 oz. smoked Gouda, grated
1 c. cheddar cheese, grated
salt and pepper to taste
1 1/2 – 2 c. chopped lobster meat
Cook pasta according to package directions. Drain and return to pot.
Melt butter over medium heat in large saucepan. Add shallot/onion and sauté until soft. Add flour and stir for 1 minute. Stir in milk and bring to a slight boil, whisking constantly. Remove from heat and add mustard, cheeses, salt and pepper and stir until cheeses are melted.
Mix in pasta and lobster and pour into a lightly buttered baking dish. Bake at 350 for 20-25 minutes. Serve with chopped chives on top.
The good thing about lobster mac ‘n cheese is that it requires nothing more than a lovely green salad to be a most satisfying meal for kids and adults. Enjoy!
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