Fire Lobster Mac Daddy Recipe

Cook and extract meat

If using live lobster: bring a large pot of salted water to a rolling boil (use the water quantity above as a reference, increase as needed). Add lobsters and cook 8–10 minutes for 1½–2 lb lobsters. Remove and cool until manageable. If using pre-cooked lobster meat, skip to next step. Split lobster shells with kitchen shears, remove tail and claw meat, reserving shells if desired for presentation. Chop lobster meat into 1-inch pieces and set aside. Reserve 1 tbs of lobster juices or a splash of cooking liquid.

In a medium skillet over medium heat, melt 3 tbs butter. Add chopped lobster, lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Sauté just until warmed through and opaque, about 1–2 minutes. Remove from heat and keep warm.

Bring the water to a rapid boil in a large pot. Add 1 tbs kosher salt and the pasta. Cook until al dente according to package directions (about 8–10 minutes for cavatappi). Reserve 1 cup of the pasta cooking water, then drain the pasta well.

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs butter. Whisk in 4 tbs flour and cook 1–2 minutes to form a blond roux; do not let it brown.

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time, until smooth. Bring the mixture to a gentle simmer, whisking constantly, and cook until it thickens slightly, about 3–5 minutes.

Lower heat to low. Add 2 cups shredded sharp cheddar, 1 cup shredded fontina, and 2 oz softened cream cheese in batches, stirring until fully melted and smooth.

Stir in 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp hot sauce, 1 tsp Dijon, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust heat and salt — add up to an extra 1/4–1/2 tsp cayenne or more hot sauce if you want it hotter. If sauce is too thick, whisk in reserved pasta water 1–2 tbs at a time until you reach a luscious, slightly pourable consistency.

Return drained pasta to the pot or a large skillet over low heat. Pour the spicy cheese sauce over the pasta and gently toss to coat, adding a few tablespoons of reserved pasta water if needed to loosen.

Fold in the sautéed lobster pieces and any accumulated juices. Stir carefully to distribute lobster without breaking the meat.

Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if desired.

Preheat the broiler on high with a rack 6 inches from the element. In a small bowl, mix 3/4 cup panko, 1/4 cup grated Parmesan, 1/2 tsp smoked paprika, and 1 tsp chili oil (or 1 tsp chili crisp). Melt 1 tbs optional butter and toss with the panko mixture so crumbs are evenly coated.

Transfer the lobster mac to individual ovenproof dishes or one large shallow baking dish. Evenly sprinkle the panko mixture over the top.

Place under the broiler and broil until the topping is golden and crispy, 2–4 minutes — watch closely to prevent burning.

Remove from oven. Dot with remaining butter if using and sprinkle with 2 tbs chopped fresh chives. Serve immediately with lemon wedges on the side.