Lobster Mac & Cheese Recipe
Maine lobster, creamy Nana's cheese sauce, Benton's bacon, and melted Gruyère, all tossed with tender Campanelle pasta
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Ingredients
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Pasta
Lobster
Cheese Sauce
Bacon
Topping
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the Campanelle pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Lobster
If using whole lobsters, steam or boil them until cooked through, about 8-10 minutes. Remove meat from shells, chop into bite-sized pieces, and set aside.
- 3
Cheese Sauce
- 4
Make the Roux
In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until lightly golden.
- 5
Add Milk
Gradually whisk in the whole milk, ensuring there are no lumps. Continue whisking until the mixture thickens and bubbles, about 5-7 minutes.
- 6
Add Cheese and Seasonings
Remove the saucepan from heat and stir in the sharp cheddar cheese and Gruyère cheese until melted and smooth. Add salt, black pepper, garlic powder, and onion powder. Mix well.
Combine and Bake
- 7
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, lobster meat, crumbled bacon, and cheese sauce. Mix until everything is well coated.
- 8
Prepare for Baking
Preheat the oven to 350°F (175°C). Grease a large baking dish and pour the lobster mac and cheese mixture into the dish.
- 9
Add Topping
In a small bowl, mix together the panko breadcrumbs and remaining Gruyère cheese. Sprinkle this mixture evenly over the top of the mac and cheese. Add chopped parsley for garnish.
- 10
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let cool for a few minutes before serving.
