LOBSTER MAC N CHEESE
COOK TIME 60 MINUTES
- Kosher salt and black pepper, to taste
- 1 ½ pound lobster
- 2 tablespoons unsalted butter
- 1/2 pound Gruyere cheese, grated
- 2 cups whole milk
- 1 teaspoon dry mustard
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1 pound sharp Cheddar cheese, grated
- 1 pound macaroni or elbow pasta, uncooked
- 2 tablespoons parmesan cheese
Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g). Reserve about 1 cup on the water for later use.
When cool, remove the meat and light chop. Set aside.
Cook the pasta in salted boiling water until al dente, about 7 minutes.
Heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
Mix in a bowl, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper.
Transfer mixture to a large bowl, add grated Cheddar and Gruyere, and cooked pasta, to combine.
Add in the lobster meat and gently stir, add 2 tablespoons of the reserved lobster juices,
Pour into prepared pan, cover tightly with foil and bake for 15 minutes, uncover, dot with 1 tablespoon of butter and the parmesan cheese and bake for 15 more minutes.
Let cool for 15 to 20 minutes before serving.