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Lobster Mac n Cheese (Baked Cayman Style)
Serves 6 – 8
Ingredients
1 -2 lbs of Lobster meat
12 oz (375g) Elbow macaroni, or your choice
2 Tbsp (30 mL) Butter
3 Tbsp (45 mL) All-purpose flour
2 1/2 (625 mL) cups Milk
2 tsp (10 mL) Mustard
1/4 tsp (1 mL) ground nutmeg
2 1/2 tsp (15 mL) Salt
1/2 tsp (2 mL) Black pepper
1 1/2 cups (375 mL) Extra-old cheddar cheese, grated
1/2 cup (125 mL) Mozzarella cheese, grated
1/2 cup (125 mL) Parmesan cheese, grated
1/4 cup (60 mL) Plain bread crumbs (or with Italian Seasonings) * (optional)
2 Tbsp (30 mL) Melted Butter
Instructions
1. Cook elbow pasta and Lobster meat chunks in a pot of boiling water with 1 tsp salt for about 5 to 7 minutes or until tender but firm (do not overcook; it will cook more in the oven).
2. Drain pasta and lobster, rinse with cold water and set aside
3.Heat butter in a large saucepan over medium heat until melted
4. Add flour and stir until combined
5. Gradually whisk in milk stirring rapidly to avoid lumps; stir until sauce bubbles and begins to thicken.
6. Reduce heat to medium-low and stir in mustard, nutmeg, and black pepper and 1 1/2 tsp salt
7. Turn off heat and stir in cheddar cheese, mozzarella, and 1/4 cup Parmesan until melted and combined.
8. Fold the pasta into the sauce and pour into greased baking dish
Topping
1. In a small bowl mix melted butter with bread crumbs; set aside until cool
2. Mix remaining 1/4 cup Parmesan with bread crumbs and sprinkle on the top of macaroni and cheese
3. Bake macaroni and cheese in a preheated oven at 350F (180C) for 20 minutes or until golden brown.
Serve as an appetizer or meal
