Gruyere Lobster Mac And Cheese Recipe

Cook lobsters

Bring a very large pot of salted water (use 1 tablespoon kosher salt per 4 quarts) to a rolling boil. Add the live lobsters headfirst, cover, and boil for 8 minutes for 1.25–1.5 lb lobsters. Remove lobsters to a bowl and let cool until cool enough to handle, about 10 minutes.

Extract meat

Split each lobster in half lengthwise or crack the shells: remove the tail meat, claw meat and knuckle meat. Reserve shells if desired for stock. Cut lobster meat into 1/2-inch pieces. Place meat in a bowl and toss with 2 tbs melted butter, a squeeze of lemon, and 1/4 tsp kosher salt. Set aside in refrigerator.

Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Add cavatappi or elbow macaroni and cook 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 toss lightly with 1 teaspoon olive oil to prevent sticking. Set aside.

Deglaze and build base

In a heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Add the all-purpose flour and whisk constantly to form a blond roux, cooking 2–3 minutes without browning. Slowly whisk in the dry white wine (if using) until mostly incorporated, then gradually whisk in the whole milk and heavy cream. Bring to a gentle simmer, whisking frequently so the mixture thickens and is smooth, about 6–8 minutes.

Finish sauce

Lower heat to low. Stir in Dijon mustard, Worcestershire sauce, salt, black pepper and a pinch of nutmeg. Add grated Gruyère, sharp cheddar, and Parmesan in batches, stirring until each addition melts and the sauce is silky. If sauce is too thick, loosen with up to 1/2 cup reserved pasta water, a few tablespoons at a time, until it reaches a creamy, pourable consistency.

Taste and adjust seasoning, keeping in mind the lobster will add sweet salinity. Keep the sauce warm over very low heat but do not boil once cheese is added.

Preheat oven to 400°F (200°C). Butter a 9x13-inch baking dish or similar ovenproof skillet.

Add the drained pasta to the warm cheese sauce and fold to coat evenly. Stir in about 3/4 of the lobster pieces, reserving the rest for garnish. If the mixture seems tight, add 2–4 tablespoons reserved pasta water to loosen. Adjust salt and pepper to taste.

Transfer mac and cheese to the prepared baking dish, smoothing the top. Scatter the remaining lobster pieces over the top so they are visible.

In a small bowl combine panko breadcrumbs, melted 2 tbs butter, chopped parsley, lemon zest and smoked paprika. Mix until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the mac and cheese. If you like extra cheese on top, sprinkle an additional 1/4 cup grated Gruyère.

Bake in the preheated oven until the topping is golden and the casserole is bubbling at the edges, 18–22 minutes. For a deeper brown top, finish under a broiler 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Finish with a light squeeze of lemon, a few grinds of black pepper and a sprinkle of chopped parsley before serving.