Lobster mac and cheese blends creamy pasta with the sweetness of fresh lobster. In Bermuda, it’s a must-try during lobster season, from September 1st to March 31st.
Ingredients:
1 lb bag of pasta (I used cavatappi)
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
Directions:
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.
