Lobster Mac and Cheese

Amazing Canadian lobster is the star of this show. But the ensemble cast, including 3 kinds of cheese, white wine, and savoury seasonings, will all have you on your feet and cheering for more. Think of it as gourmet comfort food for the whole family.

Prep time:

15–20 minutes
Cook time:

20–25 minutes
Makes:

6 servings

Ingredients

½ cup (125 ml) butter, divided
1 leek (½ cup), chopped
2 cloves garlic, minced
1 stalk celery (⅓ cup), finely chopped
½ tsp fresh thyme, chopped
¼ tsp nutmeg
½ tsp black pepper, preferably freshly ground
¼ cup (63 ml) white wine
3 tbsp (45 ml) all-purpose flour
3 cups (750 ml) 18% table cream
1 cup (250 ml) fish stock
1½ cups (375 ml) shredded gruyere, divided
1½ cups (375 ml) shredded white cheddar, divided
1 can (320 g) canned minced lobster meat, defrosted
150 g Canadian lobster, cut into ½-inch chunks
1 cup (250 ml) panko bread crumbs
1 cup (250 ml) Parmesan Reggiano, grated
7 cups (1.75 L) cooked medium shell pasta noodles
Garnish:
½ tbsp parsley, finely chopped

Preheat oven to 350°F (177°C).
In a large saucepan, melt ¼ cup butter over medium/low heat. Add leeks, garlic, celery, thyme, nutmeg and pepper and sweat until translucent. Add wine and let cook until most of the liquid evaporates.
Add flour and mix, letting roux cook for a couple of minutes. Add cream and stock and mix well. Bring to a simmer while whisking often. Let simmer until thickened slightly and sauce coats the back of a spoon.
Add in 1 cup each of gruyere and cheddar, mixing until melted. Add minced lobster meat and mix to incorporate and heat through.

For the topping:

Mix Parmesan with panko bread crumbs. Slowly add ¼ cup melted butter, mixing well.
In a large mixing bowl, add pasta and sauce, mixing to coat. Add half of the mixture to a 4-quart casserole dish. Sprinkle with half of the chopped lobster meat and the remaining gruyere and cheddar. Add remaining pasta mixture and top with panko topping.
Bake in oven for 20–25 minutes or until bubbling, and top is golden brown. Remove from oven and let cool for 10 minutes.
Garnish with parsley and serve.

Substitute crab meat for the lobster if lobster is not readily available.
Use 2 tbsp water mixed with 2 tbsp lemon juice or apple cider vinegar to replace the white wine OR replace it with more stock.
Elbow pasta or any short pasta (fusilli, ziti, or rigatoni) can be used instead of the shell pasta if desired.