Summer and Lobster
Nothing screams “Summer in New England” like lobster. No matter how you enjoy this crustacean, whether it’s fresh and steamed, baked and stuffed, or my favorite, in a creamy macaroni and cheese, it always aims to please. It’s a once a summer indulgence for me that I won’t give up, kind of like fried clams. My fellow New Englanders understand; you know it’s not good for you but it’s just too good to resist. So moderation is key!
Just Enough for Two
Wouldn’t it be nice to cook a seafood dish where you have just the right amount? Seafood isn’t the best as a leftover meal, and lobster mac and cheese is no different. Cream sauces don’t reheat very well in the microwave as the ingredients tend to separate. That is why I wanted to create a perfect recipe just for two. One satisfying serving is all you need to fulfill that craving for a decadent seafood dish.
This recipe uses fresh steamed lobster that I purchased at my local grocery store ( very convenient I might add, as they steam it right there in the store for you). You could also use canned lobster for this recipe, but I found that using just one chicken lobster yields about 1/2 cup of lobster meat which works perfectly for two ramekin sized servings. I also used Old Bay Seasoning which adds a unique New England flair.
Preheat oven to Bake 375 degrees Fahrenheit.
Remove lobster meat from shell and set aside.
In a medium saucepan boil water for pasta.
In a small saucepan melt 1 tsp butter
Add onion and garlic and cook for 1 minute
Add milk and cream and cook 2 minutes or until heated ( do not boil).
Add cheese and stir until melted.
Stir in lobster meat, Old Bay seasoning, and salt & pepper. Keep warm.
Add pasta to boiling water and cook until tender
Drain pasta well and separate into 2, 4-inch ramekin dishes.
Pour 1/2 of the cream mixture over pasta in each of the dishes.
Mix breadcrumb topping ingredients and sprinkle over lobster mac and cheese. Place on a baking sheet and bake for 25 minutes or until bubbly.
Ingredients
Directions
Preheat oven to Bake 375 degrees Fahrenheit.
Remove lobster meat from shell and set aside.
In a medium saucepan boil water for pasta.
In a small saucepan melt 1 tsp butter
Add onion and garlic and cook for 1 minute
Add milk and cream and cook 2 minutes or until heated ( do not boil).
Add cheese and stir until melted.
Stir in lobster meat, Old Bay seasoning, and salt & pepper. Keep warm.
Add pasta to boiling water and cook until tender
Drain pasta well and separate into 2, 4-inch ramekin dishes.
Pour 1/2 of the cream mixture over pasta in each of the dishes.
Mix breadcrumb topping ingredients and sprinkle over lobster mac and cheese. Place on a baking sheet and bake for 25 minutes or until bubbly.
If you’re a seafood lover and enjoyed this delicious recipe, here are a couple more you are sure to love:
Want to know how to reheat cream-based pasta dishes? This link has some good recommendations https://www.thekitchn.com/whats-the-best-way-to-reheat-c-112736