📝 About This Recipe
This recipe elevates the ultimate comfort food to a gourmet masterpiece by combining succulent chunks of fresh North Atlantic lobster with a velvety, three-cheese Mornay sauce. The secret lies in the blend of nutty Gruyère, sharp white cheddar, and creamy Fontina, all accented by a hint of white truffle oil and a golden, herb-crusted panko topping. It is a show-stopping dish that perfectly balances coastal elegance with rustic, soul-warming indulgence.
🥗 Ingredients
Pasta and Seafood
- 16 ounces Cavatappi or Cellentani pasta (cooked 2 minutes less than al dente)
- 1.5 pounds Cooked lobster meat (chopped into bite-sized chunks, a mix of tail and claw)
- 2 tablespoons Unsalted butter (for sautéing lobster)
The Mornay Sauce
- 4 tablespoons Unsalted butter (at room temperature)
- 1/4 cups All-purpose flour
- 3 cups Whole milk (warmed slightly)
- 1 cup Heavy cream
- 2 cups Sharp white cheddar cheese (freshly grated)
- 1.5 cups Gruyère cheese (freshly grated)
- 1 cup Fontina cheese (freshly grated)
- 1 Shallot (minced very finely)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Smoked paprika
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon White truffle oil (optional, for finishing)
The Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon zest
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a large 9x13 inch baking dish or 6 individual ramekins with butter.
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2
Bring a large pot of salted water to a boil. Cook the pasta for approximately 2 minutes less than the package instructions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
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3
Drain the pasta and rinse briefly with cool water to stop the cooking process. Set aside in a large mixing bowl.
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4
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the lobster meat and sauté for 2-3 minutes until just warmed through and lightly coated in butter. Remove from heat and set aside.
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5
In a large heavy-bottomed saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the minced shallots and cook until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
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6
Whisk in the flour to create a roux. Cook, whisking constantly, for 2 minutes to remove the raw flour taste, but do not let it brown.
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7
Slowly pour in the warmed milk and heavy cream, whisking vigorously to ensure no lumps form. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
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8
Reduce heat to low. Stir in the smoked paprika, nutmeg, and a pinch of salt and pepper. Gradually add the grated cheddar, Gruyère, and Fontina, stirring until the cheese is completely melted and the sauce is smooth.
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9
Remove the cheese sauce from the heat. If using, stir in the truffle oil. Taste and adjust seasoning as needed.
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10
Pour the cheese sauce over the cooked pasta and gently fold in the buttery lobster meat until everything is evenly coated.
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11
Transfer the mixture to the prepared baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, parsley, and lemon zest. Sprinkle this mixture evenly over the top of the mac and cheese.
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12
Bake for 20-25 minutes, or until the sauce is bubbling and the breadcrumb topping is a deep golden brown. Let it rest for 5 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Do not overcook the lobster in the skillet, as it will continue to cook in the oven and can become rubbery. If the sauce seems too thick before adding the pasta, whisk in a splash more milk to reach your desired consistency. For a deeper flavor, use a combination of claw meat (sweet and tender) and tail meat (firm and meaty). Ensure your pasta water is as salty as the sea to season the noodles from the inside out.
🍽️ Serving Suggestions
A crisp, chilled glass of buttery Chardonnay or a dry Sparkling Wine to cut through the richness. A simple arugula salad with a light lemon vinaigrette to provide a peppery contrast. Steamed or roasted asparagus spears with a squeeze of fresh lemon. Warm, crusty sourdough bread to soak up any extra cheese sauce left on the plate.