Lobster Macaroni and Cheese Recipe by Craig Fougere
An accomplished artisan, Craig’s craft began with the Stone Age, which makes the 4,000 year-old noodles recently discovered in China seem downright modernistic. Legend has it that Marco Polo was first to introduce pasta to Italy in 1292, but since spaghetti and macaroni were already Sicilian staples, legend is all it is. No matter, it was 18th-century English aristocrats who, having toured Italy, first served macaroni baked with cheese at home. Then it was on to America where Thomas Jefferson was smitten enough to import a macaroni-making machine. It was only a matter of time before Yankee ingenuity took it from there … to create the recipe you see here.
Lobster Mac and Cheese Ingredients
16 ounces Gruyere cheese
8 ounces Fontina or American cheese
1 pound pasta of choice
4½ tablespoons butter, divided
7 tablespoons all-purpose flour
4 cups milk
1 teaspoon Creole seasoning*
1 to 1½ pounds cooked lobster meat, chopped
½ cup unseasoned bread crumbs
*How to Make Creole Seasoning
Mix the following ingredients thoroughly and store in a re-sealable container:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
How to Make Lobster Macaroni and Cheese
Preheat oven to 350˚F. Grate the cheeses, set aside at room temperature. In a large pot, cook pasta to al dente texture. Strain and return to pot. Mix with ½ tablespoon butter to keep pasta from sticking. In a saucepan melt 4 tablespoons of butter on medium-low heat. Add flour to melted butter, whisking constantly. Cook 4 to 5 minutes (don’t allow to brown) until the raw flour smell is gone. Add 4 cups of cold milk slowly and in small increments to prevent clumping, whisk to a smooth consistency each time before adding more. Cook the mixture for 15 to 20 minutes, stirring occasionally. Add grated cheeses in small amounts while whisking to a smooth consistency. Add 1 tablespoon Creole Seasoning. Cook 10 to 15 minutes, stirring occasionally until mixture starts to bubble. Using a spatula, pour cheesy mixture into the pot with the pasta. Add lobster meat. Stir until well blended and pour mixture into a casserole dish, sprinkle with breadcrumbs. Bake for 30 minutes. Serves 6 to 8.
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