Lobster & Shrimp "mac & Cheese" Recipe
Maine Lobster/ Shrimp/ Pepperjack & Smoked Gouda Cheese/ Smoked Bacon/ Cavatappi Pasta/ Herb Crumble
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Ingredients
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Seafood
Pasta & Base
Cheese Sauce
Bacon & Herb Crumble
Finish & Garnish
Method
Prep
- 1
Preheat and prep
Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.
- 2
Pasta prep
Cook 12 oz cavatappi in the boiling salted water until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
- 3
Bacon prep
While pasta cooks, lay 6 slices of thick-cut smoked bacon on a rimmed baking sheet and bake in preheated oven for 12–15 minutes until crisp. Remove, drain on paper towels, then chop or crumble into small pieces. Reserve 2 tablespoons of bacon fat and discard the rest or save for another use.
Seafood
- 4
Cook shrimp
Pat shrimp dry and season lightly with salt and pepper. In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until just opaque and pink. Remove shrimp to a plate and set aside.
- 5
Cheese Sauce
- 6
Make roux
In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons flour and cook the roux for 1–2 minutes, stirring constantly, until it smells slightly nutty and is a pale golden color.
- 7
Add milk and cream
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Continue whisking and bring the mixture to a gentle simmer; cook 3–5 minutes until it thickens enough to coat the back of a spoon.
- 8
Season and cheese
Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), 1/4 teaspoon nutmeg, and salt and freshly ground black pepper to taste. Remove from heat and gradually stir in 6 oz smoked gouda, 4 oz pepper jack, and 1/2 cup grated Parmesan until fully melted and the sauce is smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Combine & Assemble
- 9
Combine pasta and sauce
Return drained cavatappi to the large pot or a mixing bowl. Pour the cheese sauce over the pasta and gently fold until pasta is evenly coated. Stir in the cooked shrimp and lobster meat, reserving a few nice lobster chunks for topping if desired. If the mixture seems tight, add a splash of reserved pasta water to loosen.
- 10
Transfer to baking dish
Lightly butter a 9x13-inch or similarly sized baking dish with 1 tablespoon unsalted butter. Transfer the mac & cheese mixture to the dish and spread evenly. Top with reserved lobster pieces.
Bacon & Herb Crumble
- 11
Make crumble
In a small skillet over medium heat, add 1 teaspoon olive oil and the 2 tablespoons reserved bacon fat (if available) or an additional teaspoon olive oil. Add 3/4 cup panko and toast, stirring, 2–3 minutes until golden. Remove from heat and stir in the chopped/crumbled bacon, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 teaspoon lemon zest, and a pinch of salt and pepper. Toss to combine.
- 12
Top casserole
Sprinkle the bacon-herb panko crumble evenly over the mac & cheese. Dot the top with small pieces of the remaining 1 tablespoon butter to encourage browning.
Bake & Finish
- 13
Bake
Bake in the preheated 375°F (190°C) oven for 12–15 minutes until bubbling and the crumble is golden. For extra browning, place under the broiler for 1–2 minutes—watch closely to avoid burning.
- 14