- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
There are two ways to make lobster mac and cheese: with or without lobster meat. In both cases, you’ll use the lobster shells to create the signature lobster flavor in the sauce. We’ll guide you through each step, from humanely dispatching and cooking live lobsters to making the rich lobster cheese sauce. Then, you can decide whether to fold the cooked lobster meat into your mac and cheese or enjoy it separately (it’s fantastic with melted butter or in lobster rolls!). The lobster bodies (the main shells with the head and tiny legs attached) release a rich, savory lobster flavor into the sauce, making them essential for this recipe.
Ingredient:
- 2 whole lobsters, 1 ½ pounds each
- 2 tablespoons butter
- Half a sweet onion, finely chopped, about 1 cup
- 1 medium carrot, finely chopped, about ½ cup
- 2 cloves garlic, roughly chopped
- 2 sprigs thyme
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1/2 cup (60ml) white wine
- 2 cups (473ml) whole milk
- 1 bay leaf
- 12 ounces (340g) white cheddar cheese, grated, about 3 cups
- 8 ounces (226g) short pasta like fusilli, cavatappi, or torchiette
- 1/4 cup (28g) panko breadcrumbs
- Salt and fresh ground black pepper
