Description
This lobster mac and cheese combines tender lobster meat with a creamy, rich cheese sauce made from gruyere, cheddar, and taleggio cheeses. The dish is topped with a crispy, golden-brown panko breadcrumb topping infused with garlic and anchovy paste, making it a decadent and elegant meal perfect for dinner parties or special occasions.
Ingredients
Pasta and Cheese Sauce
- 1 lb. cavatappi noodles
- 2 cups heavy cream
- 1 tablespoon creole seasoning
- 4 oz. shredded gruyere cheese (~1 cup)
- 4 oz. shredded mild cheddar cheese (~1 cup)
- 4 oz. cubed taleggio cheese (~1 cup)
Lobster
- 12 oz. lobster tail (~3 tails), chopped OR 8 oz. cooked lobster meat
Breadcrumb Topping
- 4 tablespoons unsalted butter
- 1 tablespoon anchovy paste
- 2 cloves minced garlic
- 1 cup panko bread crumbs
- 1 tablespoon minced fresh parsley
Instructions
- Cook the Lobster: Bring a large pot of salted water to a boil, then reduce to a simmer. Add the lobster tails and cook for about 1 minute per ounce, approximately 12 minutes total. The lobster shell will turn red and the meat will become opaque. Drain and rinse with cold water, then remove the meat from the shells and set aside.
- Cook the Pasta: In a large pot of salted boiling water, cook the cavatappi noodles according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a medium skillet, bring the heavy cream to a simmer over medium heat. Add the creole seasoning and stir well. Add the shredded gruyere, cheddar, and cubed taleggio cheeses. Stir continuously until the cheeses have melted smoothly into a rich sauce.
- Add Lobster to Sauce: Fold the cooked lobster meat into the creamy cheese sauce. Let it simmer gently for 5 minutes over low heat to allow flavors to meld.
- Combine Pasta and Sauce: Pour the lobster cheese sauce over the cooked noodles and stir to combine evenly. Set aside.
- Prepare Breadcrumb Topping: In a separate large skillet, melt the unsalted butter over medium heat. Add the minced garlic and anchovy paste, using the back of a spatula or whisk to fully incorporate the anchovy paste into the butter and garlic mixture. Cook for 1 to 2 minutes until fragrant.
- Toast Breadcrumbs: Add the panko breadcrumbs to the butter mixture and stir constantly, cooking for about 5 minutes or until the breadcrumbs turn golden brown and crisp.
- Serve: Transfer the lobster mac and cheese to serving bowls, sprinkle the toasted breadcrumb mixture on top, and garnish with freshly minced parsley. Serve immediately.
Notes
- The lobster tails can be substituted with pre-cooked lobster meat for convenience.
- To elevate the flavor, make sure your cheeses are freshly shredded or cubed for better melting.
- If creole seasoning is unavailable, a mix of paprika, garlic powder, onion powder, and cayenne pepper can be used.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Anchovy paste adds umami and depth but can be omitted or replaced with Worcestershire sauce for a similar effect.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
