We’re pulling out the big guns! This recipe is showing out, whether it’s date night, impressing future in-laws, or just treating yourself to an impressive meal, I got you. Now, I made this recipe back in 2018 for Thanksgiving and it was a hit. I paired the dish with Cupcake Vineyards Sauvignon Blanc to cut the rich taste of the cheesy lobster.
Dealing with lobster can be very intimidating, especially since it runs you a pretty penny. I’ve done this recipe a few times, using crab imitation, though not as luxurious if you’re looking to save some cash it will definitely suffice.
But if your opting for actual lobster meat you can go fresh or frozen. I’ve only tried the recipe with fresh lobster once and if you can afford it, GO FOR IT! Frozen lobster meat will also work well, just make sure it’s thawed properly (don’t use the microwave !!!). Most grocery stores will carry frozen lobster meat in 2lb increments for roughly 45$. I got mine at Fry’s Grocery Store (aka Kroger’s for all my east side people).
Now let’s get started!
Serving: 4-6
Ingredients:
· Kosher Salt
· Vegetable oil
· 1 lb Elbow Macaroni
· 1 qt Milk
· 8 Tbsp (1 stick) Unsalted Butter (Divided)
· 1/2 C All-Purpose Flour
· 12 oz Jarlsberg Cheese, grated (4 cups)
· 8 oz Extra-Sharp Cheddar, grated (4 cups)
· 1/2 tsp Ground Black Pepper
· 1/2 tsp Nutmeg
· 1 1/2 lb Lobster Meat
· 2 Fresh Thyme Sprigs
Directions:
· Preheat oven to 375 F
· Boil water in large pot, then add pasta to cook for 6-8 minutes, drain well.
· In a medium saucepan melt 6 Tbsp of butter on medium heat and add flower with whisk. Slowly add milk while whisking until thickened then add all 4 cups of Jarlsberg but only 2 cups Cheddar Cheese. Season with salt and pepper to taste.
· In a separate medium sauce pan melt 2 Tbsp of butter on medium heat then add fresh thyme to butter and let cook for 2 minutes. Add lobster on medium heat stirring using pan for 2 minutes. Spoon lobster out and add to cheese sauce.
· Mix cheese sauce and pasta together and pour into oven proof dish. Sprinkle remaining 2 cups of cheddar over mixture evenly, covering all pasta.
· Bake for 20-30 minutes, or until cheese in golden brown and sauce is bubbly.
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