Lobster Mac and Cheese
From Annie’s Eats
Happy New Year! I hope everyone had a delightful evening. We went the lowest of low key this year, considering it was just us and the dogs hanging out in John’s parents house in Marco Island, FL (sans John’s parents, who likely had a rowdier NYE than us back in Chicago!). I actually think we nailed the evening, given the circumstances. We cooked (naturally), but opted to eat early so we wouldn’t be in a food coma when midnight rolled around. We drank champagne, watched some TV, and then strolled down to a nearby bar around 10:30 to ring in the new year with a hundred or so strangers at least twice our age, as this is, after all, a world class retirement island. We befriended a group of North-easterners who generously bought us a number of drinks, and when the place cleared out at promptly 12:05, we grabbed some late-night chips, dip and pizza rolls from 7-Eleven and strolled back home. Verdict: success.
But back to the dinner at hand. This is not what we had. We actually had Lobster Thermidor, a classic, for our NYE meal. Sadly, I was not a big fan. John liked it, but I think I’m just not a brown sauce person, and since I write the blog, it’s not making the cut. On the plus side, we had a little extra lobster meat in the fridge, which we turned into this undisputedly fantastic dish on New Year’s Day. As in, mouth watering, the leftovers have been the high point of my days, awesome. John’s parents will be arriving from Chicago tomorrow, and the plan is to have some left for them to try, but I’m wondering if we shouldn’t just make another batch…
Hopefully the success of our first meal in 2013 is a sign of good things to come!
- 8 oz rotini pasta
- 4 Tbsp butter, divided
- 3 Tbsp flour
- 2 cups milk
- 6 oz gouda cheese (original recipe calls for fontina, but we couldn’t find it), shredded
- 4 oz white cheddar cheese, shredded
- 1/2 tsp salt
- 1/4 tsp pepper
- dash of nutmeg
- 12 oz lobster meat, cooked and chopped (we steamed a lobster tail for 5 minutes, then pulled out the meat and chopped)
- 1/2 cup panko
- chives, chopped, for garnish
- Preheat oven to 400 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Melt 3 tablespoons of butter in a large sauce pan over medium heat.
- Whisk in flour and cook, stirring constantly, until light golden brown, about 1-2 minutes.
- Slowly whisk in milk until all is added and mixture is smooth and lump-free.
- Stir in salt, pepper and nutmeg.
- Continue to heat, stirring frequently, until sauce is bubbly, about 5 minutes. Continue to cook for 2 more minutes, stirring constantly and scraping the bottom to prevent burning.
- Remove pan from heat. Stir in gouda and cheddar cheese. Stir until cheese is melted.
- Fold in pasta and lobster meat. Pour mixture into a lightly greased baking dish.
- Melt remaining 1 tablespoon butter in a small bowl in the microwave. Stir in panko and toss until crumbs are evenly coated in butter. Sprinkle crumb mixture over the pasta.
- Bake 15-20 minutes, or until bubbly and browned.
- Top with chives and serve warm.