Stovetop Lobster Mac and Cheese

Yum. I feel like I don't even need to write commentary for this dish because the recipe title should be more than enough to lure you in. Lobster. Macaroni and cheese. Together. Yes. Now in my traditional Italian home, seafood and cheese rarely crossed paths, but this is certainly one time to make an exception!

This is a recipe that we have been trying to perfect for about a year or so. It always comes out great... but not perfect. Fast forward to Father's Day 2012 in Connecticut - Andy and I treated my dad to a meal of grass-fed rib eye steak and sirloin steak tips, tomato salad (his favorite summer salad), and a side of this lobster mac and cheese. I hate to admit it, but I think this side dish stole the show! I had to write it down quickly before I forgot what we did :o)

This would be perfectly delicious without the lobster, but if you can manage to add it, please do! The Mac and cheese base and technique would stay the same regardless of what add-ins you chose to use, so get a little crazy if you want.

Stovetop Lobster Mac and Cheese

Makes 6 typical side servings (or 4 "Andy-sized" side servings)

Ingredients

Meat from 1 lobster (if you cook and pick your own, only cook the lobster for 6 minutes or so, otherwise it will overcook later and get chewy. Ew.)

1 pound small pasta (I highly recommend fresh or refrigerated pasta if you can get it, but dried pasta would be ok in a pinch)

2 tbsp. flour

2 tbsp. butter

2 cups milk or cream

1/2 cup mild or sharp cheddar, grated (don't use the pre-shredded cheese as the powdery coating it has on it will not yield a velvety smooth sauce)

1/2 cup creamy fontina cheese, shredded

8 oz creme fraiche

1 tbsp. dijon mustard

1/2 tsp. garlic powder

pinch of nutmeg

salt and pepper, to taste

1 tsp. olive oil

1/4 cup panko bread crumbs

Bring a large pot of salted water to a boil (if you are cooking your own lobster, you get bonus points for cooking your pasta in the used lobster cooking water! It might sound icky, but we do it every time and it's a win-win). Cook the pasta to al dente, then drain and set aside.

In a medium sized pot over medium heat, melt the butter and whisk in the flour to form a roux. Once a smooth paste has been formed, whisk in the milk (the sauce should coat the back of a spoon, but not be too thick). Continue to cook the milk mixture, stirring constantly, until it begins to thicken and steam, about 5 minutes. Turn off the heat and whisk in all of the cheese, creme fraiche, mustard, garlic powder, and nutmeg. Add in the lobster meat and pasta and stir to combine. (It might look like too much sauce at this point, but that's a good thing as the pasta will soak up some of the sauce as it sits.) Season to taste with salt and pepper. Set aside.

Meanwhile, in a small saute pan, heat the oil and toast the panko breadcrumbs until they are golden brown. Sprinkle over the mac and cheese and serve.

Enjoy!