Lobster Mac Cheese is probably one of the most decadent versions around. The chunks of bright red Lobster flesh in contrast to the creamy cheesy sauce is a visual treat, not to mention a delicious one. I absolutely love Lobster, especially Lobster tail, however I feel like the claw meat works really well in this recipe. I found a package of frozen Lobster meat and I chose to use this in the recipe, however if you can get your hand on and afford fresh its always better.
For macaroni: | ||
Macaroni | 2 Cup (32 tbs) | |
Water | 4 Cup (64 tbs) (to cook pasta) | |
Salt | To Taste | |
For breadcrumbs: | ||
Butter | 2 Tablespoon | |
Fresh breadcrumbs | 1 1/2 Cup (24 tbs) | |
For bechamel or cheese sauce: | ||
Butter | 1/4 Cup (4 tbs) | |
Finely chopped onions | 1/4 Cup (4 tbs) | |
Minced garlic | 3 Tablespoon | |
Finely chopped mushrooms | 1 Cup (16 tbs) | |
Flour | 4 Tablespoon | |
Milk | 500 Milliliter | |
Salt | To Taste | |
Pepper | To Taste | |
Grated cheese | 2 Cup (32 tbs) | |
Lobster | 200 Gram | |
For topping: | ||
Chopped parsley | 2 Tablespoon | |
Grated parmesan | 2 Tablespoon | |
Grated cheese | 1/2 Cup (8 tbs) |
Please watch the video for directions!