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Creamy Lobster Mac and Cheese w/ Chilli Garlic Butter

Hey everyone! We're going gourmet today with this creamy lobster mac and cheese recipe! Let me tell you that this recipe is full of flavour, and you'll be wanting it again and again! 

It's interesting how I got into lobster. Before, I only had lobster at Red Lobster and made a rose sauce with canned lobster. I really love that tender, juicy taste of lobster but unfortunately I didn't get lobster at my grocery store until recently. Once frozen lobster tails arrived I jumped right on it and came up with this gourmet dish! As I always say, no excuses not to indulge at home! I have yet to cook a live lobster so that's potentially my next goal. Advice??

What I love about this mac and cheese aside from is the white aged cheddar that is used in the béchamel sauce. I find the taste is absolutely amazing, and I simply chose white cheddar over yellow for aesthetics! Also, I have to add that what brings so much flavour is the chilli garlic butter. This mac and cheese definitely has some heat! I'll be using a homemade chilli garlic butter for the bechamel sauce, to grill the lobster, and to toast the Panko breadcrumbs. You taste the amazing flavours in every single bite, and it is just heavenly! The lobster absorbs the butter so nicely and it really makes the lobster tender and juicy!

Bring gourmet cooking to your house for dinner tonight with this ultra creamy and cheesy lobster mac and cheese! Enjoy!

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Instructions

  1. To make the garlic chilli butter, combine all ingredients and chill until use.
  2. Preheat oven to 400 F.
  3. Heat a medium size pan on medium heat and melt 20 G of the chilli butter. Once melted, add the flour and whisk well to combine. Cook for 2-3 minutes.
  4. Add in cold milk little bit at a time while whisking to work out any lumps. Once all the milk is combined, let sauce come to a simmer. As soon as this happens, the sauce will become thick.
  5. Mix in cheese, turn off the heat and stir to combine. Season and adjust for salt and pepper.
  6. Get a large pot of water to a boil. In the meanwhile, cut the lobster tails in half (lengthwise) with a sharp knife. Season the water with salt and add lobster tails. Cook for 1-2 minutes
  7. Using tongs, remove lobster tails and pat dry.  Brush 10 G of chilli butter. Heat a grill pan on medium high heat and sizzle the lobster tails for 45-60 seconds or until seared and smoky.
  8. To remove the lobster meat, pry through the thick end of the meat and going along the shell, scoop it out l (the lobster should be about 60% cooked at this point, translucent).
  9. Reserve the shells and chop the meat into bite sized pieces and set aside.
  10. Add in the macaroni in the lobster infused water with the shells. Cook until pasta is al dente (6-7 minutes).
  11. Add pasta to cheese sauce and mix well. Transfer to casserole and add the lobster chunks. Mix well so the lobster is evenly distributed. Bake for 10-15 minutes.
  12. Heat a pan on medium heat and use the last of the chilli garlic butter. Add the breadcrumbs and toss every 30 seconds until the breadcrumbs are toasted.
  13. When the pasta has baked, top with the breadcrumbs. Serve hot and enjoy! :)
  • 2 Lobster tails
  • 6 OZ Macaroni
  • 2 T All-purpose flour
  • 300 mL Milk
  • 1 Cup Aged white cheddar cheese
  • 7 t Garlic butter (see below)
  • Salt and pepper to taste
  • 2 T Panko breadcrumbs

Ingredients

Serves 2

For the Chilli Garlic Butter

  • 7 t Butter
  • 2 Thai red chiles
  • 2 Garlic cloves, minced

 

 

      Meet Anadi

Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!