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Lobster Mac and Cheese
Melissa Hart

Lobster Mac and Cheese

Lobster is too expensive to cook into rubber while pasta sits for two hours. Build the white cheddar sauce first and fold warmed lobster through during the final fifteen minutes. Lemon brightens the sweet meat, while Gruyère supplies enough nutty flavor to make the dish feel finished.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb cavatappi pasta
  • 2 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 12 oz evaporated milk
  • 3 cups freshly shredded white cheddar cheese
  • 2 cups freshly shredded Gruyère cheese
  • 1 1/2 lbs cooked lobster meat cut into 1-inch pieces
  • 1 tbsp fresh lemon juice
  • 1/2 tsp black pepper

Method
 

  1. Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Melt the butter, whisk in the flour for 1 minute, and gradually whisk in the warm milk and evaporated milk until the sauce thickens.
  3. Combine the pasta, sauce, pepper and remaining salt in a buttered 6-quart crockpot and cook on low for 45 minutes.
  4. Stir in the white cheddar and Gruyère by handfuls and cook on low for 30 minutes more.
  5. Fold in the lobster and lemon juice and cook on high for 15 minutes until the lobster reaches 165°F.