Lobster Mac & Cheese with Broccoli
Updated: Sep 10
What is more decadent than succulent tender and juicy lumps of lobster meat embedded in ooey gooey mac and cheese and kissed with the a tender crunch of broccoli. The pasta is al dente with just the right bite to withstand the mounds of rich creamy cheese sauce.
Although today lobster can be an expensive dish you can take two lobster tails and stretch it out in this dish to cut cost. If you are fresh out of lobster, no worries substitute with crab meat or shrimps. Use those innovative skills and go all out with shrimp and lobster mac and cheese and broccoli or crab, shrimp, lobster, broccoli, mac and cheese.
Check Out These Other Similar Seafood or Broccoli Recipes:
How to remove lobster from the shell
Did You Know
Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money.
Ingredients Lobster Mac and Cheese with Broccoli
2 lobster tails
2 cups of broccoli
1 cup heavy cream
2 cups elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/4 cup parmesan cheese
1/4 cup gouda cheese
1/4 cup monterey jack cheese
1/4 cup cheddar cheese
1 tsp season salt
1 tsp paprika
1 tsp kosher salt
1/2 tsp ground mustard
1/2 tsp nutmeg
1/4 tsp black pepper
Preheat the oven to 350°F
If you are using frozen lobster tails. Thaw the lobster tails completely.
Cut the lobster tail down the middle and remove the vein.
Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell.
Cut the lobster in nice bite size pieces about an inch thick or small if you want to stretch your protein.
Blend the season salt, kosher salt,paprika, mustard powder, nutmeg,and black pepper and coat the lobster.
In a medium non stick frying pan melt the butter and allow the lobster to cook about 4 minutes on each side and remove from the heat.
Over medium heat melt the salted butter and add the flour to create a roux. Add in heavy cream until it begins to thicken.
Add in the parmesan cheese, monterey jack cheese, gouda, and cheddar cheese. Stir until the cheese sauce begins to thicken. Last add the mustard powder and nutmeg and a dash of kosher salt.
Steam fresh or frozen broccoli until crisp with season salt, kosher salt, butter and black pepper.
Cook the pasta until al dente (firm, but tender) salt water to give the pasta a good flavor. Follow the instructions on the side of the box. About 9 minutes. Drain but set the pasta water to the side to use to thin out the cheese sauce if necessary.
This dish can be an all for one using ramekins or you can use a casserole dish. I chose a ramekin.
Build your layers macaroni and cheese sauced, a layer of broccoli and a layer of lobster.
Top with cheddar and gouda shredded cheese and pour cheese sauce on top of that.
Place the casserole or ramiken on a cookie sheet and bake in the over for 15 minutes or until the cheese is bubbling and slightly toasted.
Bon Appetit, ENJOY!