📝 About This Recipe
This elevated American classic marries the rustic comfort of a creamy pasta bake with the unparalleled luxury of fresh North Atlantic lobster. Our version features a velvety Mornay sauce infused with a hint of dry sherry and a blend of three artisanal cheeses to complement the sweet, succulent seafood. Finished with a golden, herbed brioche crumb, this dish is the ultimate centerpiece for a celebratory pescatarian feast.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Lobster Meat (cooked, cleaned, and cut into 1-inch chunks; a mix of claw and tail is best)
- 2 tablespoons Unsalted Butter (for sautéing the lobster)
- 1/2 teaspoon Old Bay Seasoning
Pasta and Sauce
- 1 pound Cavatappi or Large Elbow Pasta (cooked 2 minutes less than package directions for al dente)
- 4 tablespoons Unsalted Butter (for the roux)
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (warmed)
- 1 cup Heavy Cream
- 2 tablespoons Dry Sherry (adds depth and classic seafood flavor)
- 8 ounces Sharp White Cheddar (grated from a block)
- 4 ounces Gruyère Cheese (grated)
- 4 ounces Fontina Cheese (grated for maximum meltability)
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon Ground Nutmeg (just a pinch)
The Topping
- 1 cup Panko Breadcrumbs or Brioche Crumbs
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Melted Butter
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a large 3-quart baking dish or cast-iron skillet with butter.
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2
Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the 'al dente' package instructions. It should still have a firm bite as it will finish cooking in the oven. Drain and set aside.
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3
In a small skillet over medium heat, melt 2 tablespoons of butter. Add the chopped lobster meat and Old Bay seasoning. Sauté gently for 2-3 minutes just to coat the lobster in butter. Remove from heat and set aside; do not overcook.
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4
In a large heavy-bottomed saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't browned.
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5
Slowly drizzle in the warmed milk and heavy cream, whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
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6
Stir in the dry sherry, Dijon mustard, and nutmeg. Season with a pinch of salt and white pepper to taste.
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7
Reduce the heat to low. Add the shredded Cheddar, Gruyère, and Fontina in batches, stirring until the sauce is completely smooth and glossy.
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8
Add the cooked pasta to the cheese sauce and fold gently until every noodle is submerged in the velvety mixture.
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9
Gently fold in the buttered lobster meat, being careful not to break up the larger chunks.
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10
Transfer the mixture into the prepared baking dish.
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11
In a small bowl, combine the breadcrumbs, Parmesan, parsley, and melted butter. Sprinkle this mixture evenly over the top of the macaroni.
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12
Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a deep golden brown.
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13
Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheeses are coated in potato starch which can make your sauce grainy. If the sauce seems too thick before adding the pasta, add a splash more milk to reach a silky consistency. Don't overcook the lobster in the pan initially, as it will continue to steam and firm up while baking in the oven. For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce to the Mornay sauce. Use cavatappi or campanelle pasta shapes; their ridges and hollow centers are perfect for trapping the thick cheese sauce.
🍽️ Serving Suggestions
A crisp, chilled glass of Chardonnay or a dry Sparkling Wine balances the richness of the cheese. A simple arugula salad with a lemon-shallot vinaigrette provides a bright, acidic contrast. Roasted asparagus with lemon zest makes for a sophisticated and light side dish. Serve in individual ramekins for an elegant dinner party presentation. Garnish with fresh chives and a lemon wedge for an extra pop of color and flavor.