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Lobster macaroni and cheese recipe


Yup, you read it right... a lobster macaroni and cheese recipe! Well, close enough actually. Not that I have anything against macaroni, but I think lobster deserves something... shall we say a little fancier! But hey if you want to make this recipe with macaroni pasta go no-one is stopping you! For more interesting and internet's best macaroni and cheese recipes, click this link!


What you will need for this:

- 1 pound dry short pasta (such as fusilli or rotini)
- 1 live lobster, about 1 3/4 to 2 pounds
- 2 tablespoons olive oil
- 1 cup chopped onion bits
- 3/4 cup of carrots cut in dice
- 1 celery stalk, cut in dice
- 2 cloves of garlic, crushed
- 1 bay leaf
- 1/4 cup cognac or brandy
- 3 cups water
- 4 tablespoons butter
- 4 tablespoons of flour
- salt
- 1 cup of 15% cream
- 1 teaspoon paprika
- 1 1/2 cups of grated cheddar cheese
- 1 tablespoon tarragon spice


How do you will make this now:

Plunge the live lobster, head first, in an already boiling water pot; boil it 10 minutes, slightly more for larger ones.
Pull out the lobster and put it on a cutting board to cut it up. Cut apart the tail and claws.
With a sharp knife, split the tail and claws and pull the lobster meat out.
Cut the lobster meat in half inch pieces. Try to save as much as possible meat from the legs and the rest of the body.
Cut the body and the shell in half inch pieces. Reserve the lobster's flesh in the refrigerator.

We will now use the shell pieces to make a lobster broth, and we will discard them later.
Heat up 2 tablespoons oil in a large skillet over medium heat.
Add the shell pieces of the lobster and sauté for 4 minutes.
Add the onion, celery and carrots; sauté for 6 minutes.

Lower heat setting, pour in the cognac; mix.
Add 3 cups of water, bring to a boil.
Reduce fire and simmer under low heat for 30 minutes, your pan covered.
Pass this broth through a colander press on the shell pieces to extract all flavored juices from them. Discard shell pieces. Reserve the broth for later.

Melt 3 tablespoons of butter in a large skillet under medium heat.
Add paprika and flour and mix for 1 minute, do not burn the butter; add 1 teaspoon salt
Continuously stirring, add the cream and the broth; bring to a boil, but the very second it starts to boil reduce heat. Gradually melt in the cheese.

Meanwhile, cook the pasta in a pot full of salted boiling water until they are al dente. Drain the pasta. Add the lobster, the tarragon and pasta in sauce.

Heat up the whole thing under low heat until everything is warm; and voilà your lobster macaroni and cheese! Serve...

Bon appétit!