Bring a large pot of salted water to a rolling boil. Place tails in the boiling water and simmer, uncovered, until the shells turn red and the meat turns opaque and tender. The rule of thumb is to boil them for about 45 seconds per ounce. Small lobster tails could take as little as 2 to 4 minutes; large tails can take 6 minutes or more. Place the tails into the boiling water (for about 20-30 seconds until the shell starts to turn red and the tail turns up. Remove the lobster tail from the boiling water and plunge straight into iced water.

How To Cook Lobster Tails For Mac And Cheese

It’s no secret. Mac & cheese is one of the most indulgent and satisfying stuff yourself dishes out there. To make it even more difficult to resist, tons of decadent additives have evolved around the years-from bacon to truffle oil. Pretty much anyway you want to dress it up, mac & cheese is game. But somewhere along the line some genius thought about a way to give it a bit of a seafood twist. And we’re not talking shrimp or clams, we’re talking the king of crustaceans: lobster. By adding just a little bit of this equally rich meat, you get a luxurious dish that has a bit of flair, a bit of that good lobster flavor and a whole lot of character. By adding just one ingredient and using the gruyere and cheddar combination, you can transform your traditional mac & cheese into a maritime masterpiece.

So, follow along with us and you’ll learn to cook online a big batch of one of our absolute favorite recipes: lobster mac & cheese. This is one cooking class online you’re definitely not going to want to miss.

Lobster Mac & Cheese

Ingredients:

½ pound elbow macaroni
½ qt milk
½ stick unsalted butter, cut into tablespoon portions
¼ cup AP flour
2 cups grated gruyere
1 cup grated cheddar
¼ tsp black pepper
1/8 tsp cayenne
2 lobster tails, thawed and cooked
¾ cup panko bread crumbs

Directions:

1. Cook pasta according to package. Drain, cool and set aside.

2. Preheat oven to 375F.

3. Once preheated, add in lobster tails meat side down in greased dish and bake for about 10 minutes.

4. Heat milk on low in a small saucepan. In a large saucepan, melt 2 tablespoons of the butter and gradually add in the flour. Cook over low heat for about 2 minutes, whisking the entire time.

5. Continuing to whisk, add the hot milk gradually. Cook for a minute or two more until the mixture has thickened and smoothed, then remove from heat.

6. Add in the gruyere, cheddar salt, pepper and cayenne. Then add in the lobster meat and macaroni and stir well, making sure the cheese mixture coats everything well.

7. Add the mixture to a large baking dish or into about 8 individual ramekins.

8. Sprinkle breadcrumbs on top of prepared baking dish(es).

9. Cook for about 30 minutes in the oven or until the cheese is bubbling and the tops are browned. Serve hot and enjoy!

Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Scally wag rag” by Chris Norton

Related Posts:

• Preparation Time10 mins
• Cooking Time35 mins
• Serves6
• DifficultyEasy

Best Way To Cook Lobster Tails For Mac And Cheese

1. Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.

2. Preheat the oven to 180°C. Butter a 9-by-13-inch pan generously.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside.

4. Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.

5. Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes.

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