Lobster Mac & Cheese

Difficulty:
1/5

Ease of Preparation: Easy.

Yield:   2 servings

Ingredients:

  • 1 ½ cups (350 ml) dry macaroni
  • ½ cup (120 ml) pasta cooking water
  • 4 slices thick-cut bacon, sliced into 1-inch (2.5 cm) pieces
  • 2 garlic cloves, minced
  • ½ teaspoon (2.5 ml) mustard powder
  • ½ teaspoon (2.5 ml) cayenne
  • ¼ cup (60 ml) dry vermouth
  • 3 tablespoons (45 ml) butter
  • ¼ cup (60 ml) all-purpose flour
  • 1 cup (240 ml) 2% milk
  • 1 cup (24 0ml) evaporated milk
  • 1 cup (240 ml) grated old cheddar cheese, plus extra for garnish
  • 1 cup (240ml) cheese curds
  • Salt and pepper
  • 2 large lobster tails, meat only, cut into 1-inch pieces
  • 1 cup (240 ml) panko breadcrumbs

Method:

Preheat oven to 375 F (190 C)

Bring a pot of heavily salted water to a boil. Cook pasta until al dente.

Strain pasta and spread out on an oiled baking sheet to cool. Reserve the required amount of pasta water.

Place bacon in a medium-sized skillet and heat over medium-high heat.

Cook for 5-7 minutes, or until bacon is slightly crispy.

Remove bacon from pan, and place on a paper towel to drain excess liquid.

In same hot pan, add garlic, mustard powder and cayenne.

Cook for 1-2 minutes, then pour in vermouth.

Add butter and flour, and mix until smooth.

Add milk and evaporated milk and bring to a simmer over medium heat, stirring constantly.

Cook for 3-4 minutes, or until sauce has started to thicken.

Add both cheeses, and stir for 2 minutes, or until cheese has melted and incorporated into the sauce.

Season sauce with salt and pepper.

Add lobster meat and bacon, stir and cook for 3-4 minutes.

If needed, adjust consistency of sauce with reserved pasta water.

Remove sauce from heat, and add cooked pasta.

Transfer mixture into 2 individual baking ramekins.

Top with extra cheese and panko and place on a baking tray.

Place in the oven and bake for 15-18 minutes, or until cheese is golden brown.

Remove from oven and serve hot.