📝 About This Recipe
This is the ultimate expression of comfort meets coastal luxury, featuring succulent chunks of cold-water lobster tail nestled in a velvety, three-cheese Mornay sauce. A hint of sherry and a whisper of white truffle oil elevate the dish, while a buttery brioche crumb topping provides the perfect golden crunch. Whether for a celebratory holiday dinner or a sophisticated weekend treat, this bake captures the essence of refined New England soul food.
🥗 Ingredients
The Seafood
- 1.5 pounds Lobster meat (cooked and cut into 1-inch chunks; use a mix of tail and claw)
- 2 tablespoons Unsalted butter (for sautéing lobster)
- 1 tablespoon Dry Sherry (optional, for deglazing)
Pasta and Sauce
- 1 pound Cavatappi or Large Elbow pasta (cooked 2 minutes less than al dente)
- 4 tablespoons Unsalted butter (for the roux)
- 1/4 cup All-purpose flour
- 3 cups Whole milk (warmed)
- 1 cup Heavy cream
- 8 ounces Sharp White Cheddar (freshly grated)
- 6 ounces Gruyère cheese (freshly grated)
- 4 ounces Fontina cheese (freshly grated)
- 1/2 teaspoon Smoked paprika
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon White truffle oil (optional, for finishing)
The Crust
- 1.5 cups Brioche breadcrumbs (freshly pulsed or Panko)
- 1/4 cup Parmesan cheese (finely grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 3 tablespoons Melted butter
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish or a large cast-iron skillet with butter.
-
2
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions for 'al dente'. It should still have a firm bite as it will finish cooking in the oven. Drain and set aside.
-
3
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the lobster meat and sauté for 1-2 minutes just to warm through. Splash with sherry, let it evaporate for 30 seconds, then remove from heat and set aside.
-
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 2 minutes, whisking constantly to create a blonde roux without browning it.
-
5
Slowly pour in the warmed milk and heavy cream while whisking vigorously to ensure no lumps form. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
-
6
Reduce heat to low. Add the smoked paprika, nutmeg, salt, and pepper. Stir in the Cheddar, Gruyère, and Fontina one handful at a time, whisking until the sauce is completely smooth and glossy.
-
7
Remove the cheese sauce from the heat. If using, stir in the white truffle oil for an aromatic, earthy depth.
-
8
Gently fold the cooked pasta into the cheese sauce until every noodle is well-coated. Carefully fold in the sautéed lobster meat, including any juices from the skillet.
-
9
Transfer the mixture into your prepared baking dish, spreading it out evenly.
-
10
In a small bowl, toss the brioche crumbs, grated Parmesan, and chopped parsley with the 3 tablespoons of melted butter until the crumbs are evenly moistened.
-
11
Sprinkle the crumb mixture generously over the top of the mac and cheese.
-
12
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the brioche topping is a deep golden brown.
-
13
Let the dish rest for 5-10 minutes before serving. This allows the sauce to set slightly so it clings to the lobster and pasta perfectly.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which can make your sauce grainy. Do not overcook the lobster in the skillet; it only needs to be warmed as the oven heat will toughen it if it's already fully cooked. If the topping browns too quickly, tent the dish loosely with foil for the remaining bake time. For a lighter version, you can substitute lobster with jumbo shrimp or lump crab meat, but maintain the same weight measurements. Ensure your milk is warm when adding it to the roux to prevent clumping and achieve a silkier texture.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness. A simple arugula salad with a lemon vinaigrette provides a bright, peppery contrast to the heavy cheese. Roasted asparagus with lemon zest makes an elegant and light vegetable side. Offer extra lemon wedges on the side for guests who enjoy a hit of acidity over their seafood. Finish the meal with a light fruit sorbet to cleanse the palate after the decadent sauce.