Light Em Up Lobster Mac Recipe

Humanely cook lobster

Bring a large pot of water to a rolling boil with 1 tablespoon kosher salt. Place the live Maine lobster headfirst into the pot. Boil for 9–12 minutes for a 2–1/4 lb lobster (9 minutes for 2 lb, up to 12 for slightly larger) until shell is red and meat is opaque. Remove lobster and plunge briefly into an ice bath to stop cooking. Reserve 1/4 cup of the cooking liquid; discard the rest or save for stock.

When cool enough to handle, separate the tail, claws and knuckles from the body. Using kitchen shears or a knife, crack the shells and remove all meat from the tail, claws and knuckles. Keep shells intact enough to use as a vessel (split the tail lengthwise and open claws if desired), or reserve the cleaned shells for serving. Chop lobster meat into roughly 1/2-inch pieces. Measure about 10 oz of meat for stuffing (use extra for plating if desired). Pat meat dry and toss with 1 tablespoon melted butter to keep moist.

Bring 3 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 10 oz fusilli and cook until just al dente (about 8–10 minutes; follow package but undercook slightly as it will finish in the mornay). Reserve 3/4 cup pasta cooking water, then drain pasta well.

Return hot drained pasta to the pot off the heat and toss with a few tablespoons of the mornay (see next section) to prevent sticking while you finish the sauce.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons flour and cook, whisking constantly, for 1–2 minutes until the roux smells slightly toasty but not brown.

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Whisk constantly so the sauce thickens and is smooth, about 4–6 minutes. If it becomes too thick, add up to 1/4 cup reserved pasta water to loosen.

Remove from heat and stir in 3/4 cup grated Gruyère, 1/2 cup aged white cheddar and 1/2 cup finely grated Parmesan until melted and smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon lemon juice and a 1/4 teaspoon pinch of grated nutmeg. Taste and adjust seasoning. Keep warm over very low heat or transfer to a warm bowl.

Fold the roughly chopped lobster meat into the warm mornay (reserve a small amount of whole pieces for garnish). Gently fold in the cooked fusilli so the pasta is evenly coated. If the sauce feels too thick, add a few tablespoons reserved pasta water to reach a creamy consistency.

Prepare breadcrumb topping: combine 1/2 cup panko with 1 teaspoon olive oil or melted butter and 1/4 teaspoon smoked paprika. Toss to coat and lightly toast in a small skillet over medium heat for 2–3 minutes until fragrant and golden (optional step for crunch).

If using the lobster shell as the vessel: pat the inside dry and spoon the lobster mac mixture into the split tail and opened claw shells, mounding gently. If you prefer, place the mixture into a small ovenproof gratin dish.

Lightly sprinkle the panko breadcrumb mixture over the top, then finish with a few thin shavings or a light drizzle (about 1 teaspoon) of Burgundy truffle product. Scatter the reserved whole lobster pieces on top for visual appeal.

Place the stuffed lobster shells or gratin dish on a baking sheet and broil on high, about 3–4 inches from the element, for 2–4 minutes until the breadcrumb top is golden and the mornay is bubbling. Watch carefully to avoid scorching. Alternatively, bake at 425°F (220°C) for 6–8 minutes.

Remove from oven and let rest 2 minutes. Finish with 2 tablespoons finely snipped fresh chives and optional 1 tablespoon chopped parsley. Serve with lemon wedges.

Transfer the lobster shell to a warm plate if not already on one. Spoon any extra sauce from the baking dish over the pasta inside the shell. Lightly dust with a few more micro-drops of truffle (if using truffle oil, use sparingly) and a final grind of black pepper.

Serve immediately with lemon wedges alongside; each stuffed lobster serves 2 (one lobster split between two plates) or serve as a single luxurious portion depending on appetite.