Lobsterman's Mac 'n' Cheese

• Don’t overcook your lobster – steam them a few minutes less than done.
• There should be at least a 1:1 ratio of lobster meat to pasta.
• Use mild cheese so the lobster flavor comes through!

Ingredients:

• 3 'chicken' lobsters OR 2 bigger lobsters, steamed till almost done (11-2 cups meat)
• 11 cups uncooked 'medium-sized' pasta (macaroni, bow ties, etc.)
• 1 stick butter
• 1 cup all-purpose flour
• 1 cup milk
• 1 teaspoon ground mustard
• 1 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1 cup 'stronger' but still mild cheese (Monterey Jack, Mild Cheddar...)
• 1 cup sour cream
• 2 Tablespoons butter
• 1 cup seasoned breadcrumbs

Instructions:

1. HARVEST lobster meat and cut into bite-sized chunks. SET ASIDE.
2. BOIL water for pasta.
3. PUT macaroni in, COVER, and SHUT OFF heat. TIME for 10 minutes, then DRAIN.
4. TURN broiler on ‘low’ if available. If not, ‘high’ works.
5. MELT 1 stick butter in a large saucepan over medium heat.
6. STIR in flour until smooth and bubbling (peanut butter consistency).
7. WHISK in milk gradually. ADD mustard and pepper.
8. SIMMER, stirring constantly, for 2 minutes until thickened and whisk lines stay visible.
9. TURN heat to low.
10. STIR in cheese and HEAT until just melted. REMOVE from heat.
11. STIR in sour cream, drained macaroni, and lobster chunks.
12. TRANSFER to a greased 9x9 baking dish.
13. MELT 2 tablespoons butter and MIX with seasoned breadcrumbs. SPRINKLE on top.
14. BROIL until breadcrumbs are golden brown (watch closely – it can take as little as 3 minutes!).
15. SHUT OFF broiler and move casserole to the lower rack. Let it continue to warm for 10 minutes. SERVE and accept praise!

Kitchen Time: Active 10 minutes. Oven 15 minutes.

In Season: Year-round

Serves: Dinner for 4

Copyright @2012 Laura Blackwell

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