Chef John's Lobster Mac And Cheese

Serves: 4

Eloise Gerhold

1 January 1970

Based on User reviews:

52

Spice

60

Sweetness

54

Sourness

43

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2 tsps

Vegetable Oil

1.5 tbsps

All-Purpose Flour

1.5 cups

Milk (cold)

1 tsp

Paprika

1 pinch

Ground Nutmeg

Directions:

1

Preheat oven to 400 degrees F (200 degrees C)

2

Butter 2 gratin dishes

3

Heat oil in a skillet over high heat

4

Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side

5

Transfer tails to a plate to rest

6

When cool enough to handle, remove lobster meat from shells and chop meat

7

Reserve shells

8

Melt 2 tablespoons butter in the same skillet over medium heat

9

Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes

10

Add cold milk to flour mixture; whisk until completely incorporated

11

Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper

12

Cook, stirring occasionally, until thick, 3 to 4 minutes

13

Season sauce with salt

14

Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted

15

Remove from heat and stir Worcestershire sauce into cheese sauce

16

Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil

17

Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes

18

Remove and discard lobster shells, drain pasta

19

Stir macaroni into cheese sauce with thyme leaves

20

Divide macaroni mixture between the 2 prepared gratin dishes

21

Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork

22

Stir bread crumbs and melted butter together in a bowl

23

Add Parmesan cheese and stir

24

Top each gratin dish with bread crumb mixture

25

Bake in the preheated oven until golden and bubbly, 15 to 20 minutes