Recently I’ve partnered up with Lobsters Online, and I’ll be creating lobster recipes for them. Lobsters Online lobsters are shipped live and fresh from the Lobster Trap Inc., headquartered on Cape Cod, MA with facilities in Machiasport, Addison and Steuben, ME.
The Lobster Trap has been in the lobster business since 1972 and is proud to be the second-biggest wholesaler of Mainer lobster in the world. All the lobsters ordered on Lobsters-Online.com are guaranteed for next-day delivery and freshness – Check them out at http://www.lobsters-online.com/.
I love lobster mac & cheese, so I decided to have that be my first recipe. For the diary and flour, I used Vermont products.
Total: 1 hour 25 minutes
Prep: 15 minutes
Cook: 1 hour and 10 minutes
Yield: 6 – 8 servings
- 1-pound pasta (I used shells)
- 4 cups of 1% milk
- 8 tablespoons (1 stick) unsalted butter, divided (I used Cabot)
- ½ cup all-purpose flour (I used King Arthur)
- 12 ounces (1 ½ cups) swiss cheese, grated
- 8 ounces (1 cup) extra-sharp Cheddar, grated (I used Cabot)
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds cooked lobster meat
- 1 ½ cups panko crumbs
- Parsley (For garnish)
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6-8 minutes. Drain well.
- Heat the milk in a small saucepan, but don’t boil it.
- In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the milk and cook for 1-2 minutes, until thickened and smooth. Off the heat, add the Swiss, Cheddar, 1 tablespoon salt and pepper. Add the cooked pasta and lobster, stir well. Add all ingredients into a baking dish.
- Melt the remaining 2 tablespoons of butter, combine with the panko crumbs, and sprinkle on the top.
- Bake for 30-35 minutes, or until the sauce is bubbly and the pasta is browned on the top.
- Top with parsley.