Supper Club Lobster Macaroni and Cheese
Decadent and amazing! Three cheese and lobster
Prep Time1 hour hr
Cook Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: Lobster Macaronin and cheese
Servings: 8
- 16 oz pasta
- 1.5 lbs lobster I used claw and knuckle meat this time but have used raw tail meat in the past and that worked just as well
- 1 stick butter
- 1/3 cup flour I used AP
- 2 cups milk
- 1/4 cup heavy cream
- 1/4 cup sherry
- 1 tablespoon onion powder
- 1 tablespoon dried mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 2 tablespoons Better Than Bullion Lobster Base
- 6 cups shredded cheese I used Jarlsberg, Havarti, and Gouda
For topping:
- 2 C Panko breadcrumbs mixed with 4 tablespoons melted butter
Cook pasta until al dente. Melt butter in pan and cook for a minute until bubbly. Add flour and cook for a minute. Add milk and sherry and spices and heat until thickened. Add cheese and heat until melted. Add cream and lobster base and heat through. Add pasta and lobster to pan and heat through. Add all contents of pan to a 9X13 casserole. Mix melted butter and panko breadcrumbs and add to the top. Bake for 30 minutes at 350 covered with foil. Broil under a low broiler for about a minute, just enough to toast the breadcrumbs.