Or fully known as: Lobster Mac and Cheese for Two People who Actually want a good portion size and not the skimpy “for two” portion sizes that are out there.
I have made a lot of mac and cheese, since it is a general crowd pleaser in this household, but this batch was perhaps one of my best yet. The cheese mixture is melty and gooey, and the panko breadcrumbs add a lovely crunch to the top. And lobster…that ain’t bad at all.
This is rich an decadent and easy to make for a nice romantic dinner on a certain holiday that is upcoming.
LOBSTER MAC AND CHEESE
From Cinnamon Freud
4-5 lobster tails
1/2 cup macaroni noodles
4 tablespoons butter
4 tablespoons flour
1 3/4 cup milk
8 ounces sharp Cheddar, shredded
4 ounces emmental or gruyere cheesed
Salt and pepper
1/2 cup panko bread crumbs
Remove lobster meat from tails. Sautee with a little butter until lobster is cooked and tender. Set aside. Cook pasta al dente according to package instructions.
In a large pot, melt 4 tablespoons butter. Stir in flour and cook 1 minute, until boiling. Slowly whisk in milk. Remove from heat and stir in cheese until melted. Season with salt and pepper. Stir in pasta and lobster. Pour into 9 x 9 inch pan. Sprinkle panko on top. Broil until golden brown and bubbly, about 4-5 minutes.