Lobster Mac and Cheese

Name: Lobster Mac and Cheese
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoons minced anchovy; 355 milliliters coarse breadcrumbs; 237 milliliters dry white wine; 6 Tbsps flour; 680 grams fontina, coarsely grated; 59 milliliters chopped fresh parsley; 118 milliliters chopped fresh parsley; 1 Tbsp finely chopped fresh tarragon; 1 Tbsp finely chopped fresh thyme; 237 milliliters heavy whipping cream, heated; 2 teaspoons grated lemon zest; 2 kilograms lobsters, steamed, meat removed from shells; 907 grams mussels, scrubbed; 2 Tbsps olive oil; 59 milliliters grated Parmigiano-Reggiano; 454 grams pasta shells, cooked in salted water to al dente; 8 servings Salt and freshly ground black pepper; 4 shallots, coarsely chopped; 454 grams taleggio, rind removed, cut into pieces; 6 Tbsps unsalted butter; 473 milliliters whole milk, heated

You can never have too many main course recipes, so give Lobster Mac and Cheese a try. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1232 calories, 65g of protein, and 74g of fat each. Head to the store and pick up thyme, parmigiano-reggiano, tarragon, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Melt the butter in large saucepan over medium-high heat.

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Butter

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Sauce Pan

Whisk in the flour and cook for 1 minute.

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All Purpose Flour

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Whisk

Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for 5 minutes, whisking occasionally.

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Cream

Sauce

Stock

Milk

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Whisk

Remove from the heat and whisk in the cheeses and season with salt and pepper.

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Salt And Pepper

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Whisk

Add the parsley, thyme, tarragon, and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Divide into bowls.

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Tarragon

Lobster

Parsley

Pasta

Thyme

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Bowl

For the crumb topping: Preheat the oven to 350 degrees F.

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Oven

Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes.

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Breadcrumbs

Spread

Toast

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Frying Pan

Heat the olive oil in a medium skillet over medium heat.

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Olive Oil

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Frying Pan

Add the anchovies and stir a minute or 2 to warm through.

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Anchovies

Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp.

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Salt And Pepper

Breadcrumbs

Remove from the heat and stir in the parsley and lemon zest.

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Lemon Zest

Parsley

Sprinkle generously over the pasta.

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Pasta

Heat the oil in a large stockpot over medium heat.

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Cooking Oil

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Pot

Add the shallots and cook until soft.

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Shallot

Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened.

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Mussels

Wine

Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.

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Mussels

Broth

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Sauce Pan

Bowl

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Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine du Colombier Chablis with a 4.8 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.