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Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 4 Servings

Ingredients
  

  • 2 Lobster Tails Shell removed and cleaned
  • 2 Cups Dried Cavatappi Or pasta of your choice
  • 2 Tablespoons Unsalted Butter
  • 1 Cup Grated Fontina Cheese Can substitute Gruyere or Provolone
  • 1 Cup Grated Asiago Cheese Can substitute Parmesan or Romano
  • 1 Cup Grated White American Cheese
  • 1/2 cup Grated Parmesan Cheese For topping
  • 1 Cup Heavy Cream
  • 1/4 Cup Unseasoned Bread Crumbs
  • 1 Tablespoon Kosher salt

Instructions
 

  • Preheat oven to 450F.
  • Bring a large (oven safe) pot of water to a boil and season well with kosher salt (about 1 tablespoon).
  • Cook the pasta according to package directions, then drain and set aside.
  • Heat 2 tablespoons of butter over low heat in the same pot.
  • Gently dice the lobster into bite size pieces and add into the butter. Season with a pinch of salt.
  • Stir gently and cook for about 2-3 minutes or until the lobster. no longer translucent. Remove the lobster from the pot and set aside.
  • Next, add the heavy cream to the pot and bring to a simmer.
  • Add in the cheese, little by little, stirring as you go to make sure the cheese has melted well.
  • Now, add back in the lobster followed by the pasta. Toss well to make sure the pasta is well coated with the sauce.
  • Top with grated Parmesan cheese and breadcrumbs. Bake at 450F for about 10-15 minutes or until golden brown on top.