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.
Ingredients:
- 1 small chicken lobster or 1/2 cup lobster meat
- 1 cup Celletani pasta
- 1 tsp butter 1 tsp minced onion
- 1 tsp minced garlic
- ⅓ cup light cream
- ⅓ cup milk
- ½ shredded Fontina
- ¼ cup cheddar
- 1 tsp parmesan cheese
- pinch of salt
- pinch of Pepper (preferably white pepper)
- pinch of parsley flakes
Breadcrumb Topping
- 2 tbsp breadcrumbs pinch of parsley 1 tsp melted butter
Putting It All Together:
- 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).
- In a small saucepan melt 1 tsp butterAdd 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.
