Ingredients

1 pound pasta, elbows recommended

For the cheese sauce:

2 tablespoons butter, unsalted

2 tablespoons flour , all purpose

Salt and pepper, to taste

1 cup heavy cream

1 cup whole milk

1 pound cheddar cheese, grated

1 pound lobster meat (meat from about 3 boiled lobsters), bite sized pieces

 

For the breadcrumbs:

1 cup breadcrumbs

1 cup Ritz crackers, crushed

¼ cup Parmesan cheese

½ cup parsley, minced

1 tablespoon garlic powder

2 tablespoons oil 

2 tablespoons butter

 

Directions

Heat water for pasta

Pre-heat oven to 325 degrees F.

1. Boil pasta until al dente, firm but chewable.

2. Make roué in saucepan by melting butter with flour until it forms a paste and turns a dark, yellow color. Add cream and then milk to form a sauce. Add cheese and stir until melted. Salt and pepper to taste.

3. Combine the pasta in a large bowl with the sauce, mix well, and then add the lobster meat and mix in. 

4. Plate into casserole dish or cast iron frying pan, cover with bread crumbs and bake in the oven at 325 degrees F. for one hour until bubbly.

For the breadcrumbs:

1. Mix all ingredients together in a bowl until moistened. 

Serve with vegetable if desired.

Enjoy!

Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2012.

 

Macaroni and cheese was probably first created somewhere in Northern Europe, but its’ exact origins are actually unknown. According to the Smithsonian food blog “Food and Think,” none other than Thomas Jefferson first introduced this popular American comfort food in the United States. It seems that while Jefferson was in Paris he fell in love with various pasta dishes and since they were unfamiliar to this country at the time, he brought back a pasta machine and his favorite recipes. Later, when he was President, Jefferson even served macaroni and cheese at a state dinner. 

If you cannot help but think about the Kraft version that many grew up eating, that has an interesting history as well. It was introduced to the market in 1937 during the great depression and became an instant hit, selling 8 million boxes the first year. It was a good buy because you could feed 4 people for nineteen cents. Then it gained even more popularity during World War II because of dairy rationing. The mac and cheese from the box still remains a staple for many but of course chefs started creating upgrades and improvements to this popular dish.

Sheree DeLorenzo at Seaport Grille noticed years ago that a macaroni and cheese dish with lobster started to appear on many menus, especially around Boston. So this is her take on another version of that comfort food turned into a gourmet meal. Her secret includes fresh, grated sharp cheddar cheese, a sauce made from a real roux of butter and flour mixed with cream and milk, a Ritz cracker bread crumb topping and of course fresh steamed lobster meat. With this version she suggests serving a very light Sauvignon Blanc, and in her case she had a bottle from New Zealand, but any lighter wine will do.

It is hard to say what he would have thought but it is not too difficult to imagine that even Thomas Jefferson would have approved of this Lobster Macaroni and Cheese. 

 

This is a comfort food beyond comfort foods. You take your wonderful mac and cheese recipe that you make at home from scratch. And you can add lobster to it and make it completely elegant. It's crazy good.

When you make a roux, it's equal parts butter and equal parts flour. And we're going to add five tablespoons of butter right here. I'm going to take my whisk, and we're going to melt on the butter. And we're going to add five tablespoons of flour. So, one, two, three, four, five.

And this is going to make a nice thickening agent for our cheese sauce. I'm cooking out the flour taste so you don't taste the flour. So you need to cook that for a minute. So right now, I'm going to take a little salt and pepper. And we're going to add that to our roux. You can see it's all bubbly, beautiful.

And I'm just waiting for it to change a slight color. This is light, light yellow. And I'm looking for a more golden yellow or, actually, a more brownish. That will tell me that the flour taste is cooked out.

So I'm going to, right now, add the heavy cream. I'm going to whisk that in. This is going to make it so creamy and so crazy good.

This is going to be a lot of fun. And I'm adding some whole milk. And this whole milk is going to make it creamy too.

This is just plain sharp cheddar cheese from Wisconsin. Many macaroni and cheese nowadays in restaurants serve them with Gouda, and they serve them with all sorts of fancy cheeses. But I just like the old fashioned mac and cheese I used to make for children.

So that's just sharp cheddar. I grated the sharp cheddar in the food processor. And I'm just adding that in right now. And we're going to melt it in.

And this is going to be nice and rich. This is approximately 4 cups. As you can see, this is so easy.

Take cooked macaroni. This is one pound of elbow macaroni, the only thing I really use elbow macaroni for is macaroni cheese or a cold pasta salad in the summertime. Very rarely do I use this cut of macaroni.

This is that delicious creamy, creamy, cheese sauce. And you can see, I'm just pouring that right in to our macaroni, into this gigantic bowl. And the reason I use such a big bowl is I really like to get every single delicious piece of macaroni covered with this creamy cheese sauce. And we're going to mix every single piece of macaroni. And it may seem like a lot of cheese sauce to you, but when it cooks in the oven, it will get thicker.

In this bowl we have about three lobsters shucked and cleaned. This is what's going to take macaroni and cheese and make it extraordinary. I'm going to add all this fresh, cooked lobster meat right into our macaroni and cheese.

This is making my mouth water. This is so crazy good. It's everything you love in life.

It's pasta. It's cheese. It's cream sauce. It's lobster. That is the best stuff all put together in one recipe. It just makes me happy just to be stirring this. It makes me so happy.

I like to use a skillet. It just reminds me of home. And we can put that right into our oven.

Now we have our buttered bread crumbs, which is Ritz crackers. It has a little bit of Parmesan cheese, dried parsley, garlic powder, olive oil, and drawn butter. We just mix it until it's like a nice moist clump. Load that up right on top. This makes a nice presentation.

So we're going to put this in the oven for one hour on low heat, 325 degrees or until bubbly. I'd like to plate this out for you. We have beautiful macaroni and cheese, so creamy and so good with a delicious lobster. I like to serve this with a green vegetable on the side or a nice green salad of mixed greens and just a vinaigrette.

Today, we have a glass with a lobster on it, lots of fun. But in this glass I have Sauvignon Blanc, New Zealand Sauvignon Blanc, which I like very much. It has an after tone of grape fruit when you take a sip. And it's very light to go with this heavy comfort food dish.

Let me just taste this for you. It's just so creamy and so good. Come by and enjoy nice macaroni and cheese with lobster. It's so crazy good. Delicious.

Lobster Mac and Cheese
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