Whether it’s lobster season in Bermuda or not, you really don’t need a reason to indulge in this life-changing lobster mac & cheese. When lobster season comes around, go out and catch one for yourself or purchase one from your local fisherman. If it isn’t lobster season yet, head to the grocery store and select a foreign critter to take home. This really is the most perfect recipe to make and share with friends and pairs well with a glass of chilled white wine.
1 lb bag of large pasta (I used ziti)
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all purpose flour
2 cups milk
½ cup heavy cream
2 teaspoons Dijon mustard
8 oz white cheddar, grated
4 oz Gruyère, grated
2 cups sharp cheddar, grated
salt & pepper, to taste
the meat of 2 cooked lobsters, coarsely chopped
1 tablespoon chives, chopped
Preheat oven to 350°F.
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions. Drain in colander and return to stockpot.
Melt butter over medium heat in large saucepan.
Once melted, add shallots and sauté until soft.
Add flour and stir for 1 minute until combined.
Whisk in milk.
Bring to a slight boil, whisking constantly.
Add cream, Dijon, both cheeses, salt, and pepper.
Remove pan from heat.
Stir together until all cheese is melted.
Mix in pasta and lobster.
Pour into a large baking dish.
Bake until golden. This will take about 20–25 minutes.
Serve with chives on top.