With Florida spiny lobster season upon us, I’m always looking for different ways to serve those tasty lobster tails and this dish can be enjoyed at home, not just in fancy steakhouses. I was actually inspired to create this recipe while on a family vacation in Wisconsin where cheese is a way of life. In Wisconsin there are more flavors, varieties and styles of cheese than anywhere else in the country, so it wasn’t difficult to find some interesting cheese options for this recipe. Back home in Florida, Whole Foods and Publix both have some great choices when it comes to cheese, so get creative and try your favorites. I settled on White Cheddar, Gouda and Asiago, but you can make this recipe with just about any cheese that melts well.
- 1 1/2 pounds lobster meat (4-6 average tails)
- 1 1/2 sticks butter
- Sea salt
- Olive oil
- 1 pound elbow macaroni
- 1/2 cup flour
- 1 quart milk
- 3 cups shredded white cheddar
- 1 1/2 cup shredded gouda
- 1 1/2 cup shredded asiago
- 1/2 tsp Black pepper
- 1 tsp Garlic powder
- 1/2 tsp Paprika (or Smoked Paprika for a smoky flavor)
- 1/2 tsp Cayenne (optional)
- 1/2 cup bread crumbs
- Chopped fresh parsley
- Preheat oven to 400 degrees
- Cut lobster tails in half lengthwise and coat meat with 2 tablespoons of melted butter. Bake tails in oven until lobster is fully cooked and firm. Don’t overcook. Rule of thumb is one minute per ounce of meat. Remove from oven, chop into large chunks and set aside.
- Fill a large pot with water, add some sea salt and olive oil, bring to a boil and cook the macaroni “Al Dente” according to the directions. Do not overcook. Strain, run under cold water and set aside.
- Heat the milk in a saucepan, don’t boil it.
- Melt one stick of butter in a saucepan, add the flour and stir with a whisk until smooth, about 3 minutes.
- Slowly whisk in the milk and cook for a few more minutes until thickened and smooth.
- Remove from heat and stir in the white cheddar, gouda and 1 cup of asiago. Season with 1 T salt, pepper, garlic powder, paprika and cayenne. Stir in the macaroni and half of the lobster meat. Don’t worry if the sauce doesn’t seem thick enough. It will thicken in the oven.
- Transfer the mixture to a 9×13 greased baking dish and spread the remaining lobster on top. Combine 2 tablespoons of butter with the bread crumbs and sprinkle on top along with the remaining asiago cheese. Bake for about 20 minutes or until slightly browned on top. Note: You can also bake this dish in individual gratin dishes if you wish.
- Let cool for about 5 minutes and serve garnished with fresh parsley.
Try serving this with Susan’s Summertime Watermelon Salad
Lobster Mac and Cheese pairs well with Chardonnay, Sauvignon Blanc or your favorite craft beer. Enjoy!