Lobster Mac and Cheese

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Lobster Mac and Cheese

Ease of Preparation: Easy.

Yield:   2 servings.



1 ½ cups (360ml) conchiglie or macaroni pasta

½ cup (120ml) pasta water

4 slices thick-cut bacon, sliced into 1-inch pieces

2 garlic cloves, minced

½ teaspoon (3ml) mustard powder

½ teaspoon (3ml) cayenne

¼ cup (60ml) dry vermouth

3 tablespoons (45ml) butter

¼ cup (60ml) all-purpose flour

1 cup (240ml) 2% milk

1 cup (240ml) evaporated milk

1 cup (240ml) grated old cheddar cheese, plus extra for garnish

1 cup (240ml) grated Fontina cheese, plus extra for garnish

Salt and pepper

2 large lobster tails, meat only, cut into 1-inch pieces



Preheat oven to 375 degrees.

Bring lightly salted water to a boil in a medium saucepan over high heat.

Cook pasta until al dente.

Reserve required amount of pasta water.

Strain pasta and cool by running under cold 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 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.

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