Lobster Mac and Cheese
10 ounces cavatappi or elbow macaroni
2 cups whole milk
6 tablespoons unsalted butter, divided
1/4 cup flour
2 cups grated Gruyere cheese
1 cup grated extra-sharp white Cheddar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
3/4 to 1 pound cooked lobster meat, diced into 1/2-inch pieces
2/3 cup fresh white bread crumbs
Cook the cavatappi in boiling salted water according to the directions on the package. Drain and set aside.
Preheat the oven to 375⁰ F.
Heat the milk in a small saucepan; don't allow it to boil. Set aside.
In a large saucepan, melt 4 tablespoons of butter, then stir in the flour. Cook over low heat, whisking constantly. Still whisking, add the hot milk and cook for 1 to 2 minutes, until the mixture is thickened and smooth. Remove from the heat. Stir in the Gruyere, Cheddar, salt, pepper and nutmeg. Stir until the cheese melts. Then stir in the cooked pasta and lobster. Divide the mixture among 4 (10-inch) gratin dishes.
Melt the remaining 2 tablespoons of butter and combine with the fresh bread crumbs. Sprinkle the crumbs over the top of each portion. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is lightly golden on top.
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Lobster Mac and Cheese is a perfect dish for a special occasion, intimate dinner or even for Christmas Eve or Christmas Day. You can prepare it ahead of time and then just bake it right before serving. I use small (3 to 5 ounce) lobster tails that I cook first and then dice but seafood markets also sell pre-cooked lobster, if that's easier for you.
Great for potatoes au gratin, scalloped potatoes, pot pie, shepherds pie, baked mac and cheese and other single-serving dishes. Durable; safe for freezer, microwave, oven and broiler;dishwasher safe for easy cleanup.
The rotary mandoline slicer is great for cheese, vegetables, cookies potatoes, garlic, nuts, onions, zucchini for coleslaw, hash browns, salad, pizza toppings, potato chips and more.
Gruyere is a nutty, fruity raw cow's milk cheese, aged for a minimum of five months. Swiss Gruyere Cheese is ideal for melting and a necessary ingredient in the classic cheese fondue recipe.