I have different food trucks show up weekly at my apartment, and one time, there was a lobster food truck. However, I find it ridiculous to pay $20 for a tiny box of mac and cheese with some lobster so I made it at home, and here is the recipe. This mac and cheese uses a roux to make a thick cheese sauce and tossing in some lobster chunks.
Lobster Mac and Cheese
3 servings
10 minutes
Ingredients
Mac and Cheese:
- 100g per person, elbow or shell pasta
- 1 tbsp butter (for roux)
- 1 tbsp flour
- 1 cup heavy cream
- ½ cup shredded cheddar
- ½ cup shredded Monterey Jack
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt & pepper, to taste
- 1/2 pound of cooked lobster meat
Topping:
- ¼ cup panko breadcrumbs
- 1 tsp olive oil or melted butter
- 1 tsp dried parsley or 1 tbsp fresh parsley
- Optional: pinch of garlic powder
Directions
- Cook pasta in salted water until just under al dente. Drain and set aside.
- In a small pan, toast breadcrumbs with olive oil and garlic powder until golden. Set aside.
- In a saucepan, melt butter over medium heat. Add flour, whisk to form a roux (1–2 minutes).
- Slowly pour in heavy cream, whisking continuously.
- Stir in shredded cheeses, garlic powder, paprika, salt, and pepper. Mix until smooth.
- Add lobster meat and cooked pasta. Stir to combine.
- Pour into an oven-safe dish.
- Top with breadcrumb mixture.
- Broil on high for 3–4 minutes until golden and bubbly.
- Serve hot with extra parsley on top.
