Maine Lobster Mac

 maine lobster mac and cheese 
Maine Lobster Mac and Cheese

Today I wanted to do something special for the other staff here on the island. We had some lobster left over from the last dinner so I decided to make everybody a nice, hearty lunch. 

 maine lobster 
I’ve wanted to make a lobster mac for a long time so I seized the opportunity. The result was even better than I anticipated. I am seriously in love with this dish. Here is my recipe for lobster mac.

 maine lobster mac and cheese 

Maine Lobster Mac and Cheese

Serves 6

Ingredients:

1 Tbsp vegetable oil

8 oz. salt pork or pancetta, diced

1 small onion, diced

2 Tbsp butter

3 Tbsp flour

2 cups milk

8 oz. sharp cheddar cheese, shredded

8 oz. pasta

1 pound cooked lobster meat

1/4 cup chives, chopped

Ground black pepper

Topping:

2 Tbsp butter

4 oz. crackers, crushed

Directions:

Heat a medium pot and add vegetable oil. Add salt pork and cook until the fat is rendered and pork is golden brown.

  
Add diced onion and cook over medium heat, stirring occasionally, until onions are soft, five or six minutes.

  
Add butter and allow to melt. I like to bring all the pork and onion to one side of the pot and let the fat collect on the other before I whisk in the flour, but it is not absolutely necessary.

  

When the butter is completely melted, gradually add in your flour and whisk over medium heat to make a roux. When all the lumps are worked out and mixture starts to smell nutty, gradually add milk while whisking.

  
Bring mixture to a simmer and cook over medium heat five more minutes, stirring frequently.

  
Reduce heat to low and add cheddar cheese, stirring until completely melted.

Meanwhile, preheat the oven to 450 F and bring a large pot of salted water to a boil.

  
Elbow macaroni is a traditional choice but I didn’t have any so I used these garden ruffles instead.

Cook pasta according to package directions for al dente.

  
Immediately after draining pasta, add to sauce and stir to combine.

  
Remove lobster from the shell, and cut into large chunks.

  
Add to pot along with chopped chives and fresh ground black pepper. Taste and adjust seasoning if necessary.

  
Transfer into a 2 inch deep, oven safe casserole dish.

  
To prepare topping, crumble crackers into a bowl (I used John Wm. Macy’s Asiago and Cheddar Cheese Crisps but just about any cracker will do). Add melted butter and stir to combine.

  
Place crackers on top of the casserole in an even layer and bake in the oven for 10 minutes or until golden brown and bubbly.

  
Allow to cool 5-10 minutes before serving.

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