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Ingredients
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
- Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 8 servings | |
| Calories 749 | |
| Calories from Fat 284 | 38% |
| Total Fat 32.29g | 40% |
| Saturated Fat 18.44g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 597mg | 25% |
| Potassium 622mg | 18% |
| Total Carbs 69.06g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.37g | 6% |
| Protein 43.63g | 70% |
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Comments
February 10, 2011I never really liked lobster until I had some lobster mac at a restaurant in North Carolina. I must say it was the best seafood I have had ever! That's saying alot because I am really picky about my seafood. Anyways this recipe is my version of three recipes that I have combined. One was to fishy tasting, one was too cheddary, and the other was too soupy. This one is just perfect! Sometimes I use Havarti cheese instead of the gruyere. All I can say is.... UM... YUM!!!!
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