June 17, 2013
There are those days where nothing seems to go the way you want them to. Sometimes the world is caving in around you and all you want is a good book, a blanket, probably a glass of wine and that comfort food you always turn to in times of trouble. For me, that comfort has always been macaroni and cheese.
It was always one of my favorite meals when i was little. Maybe because I didn’t like a lot of what my mom would cook, but this was one thing that I really did. When I went off to school, I didn’t cook myself, so when I wanted to feel like I was home again, I would make that mac and cheese in a box. Economically delicious, with that touch of home that I needed.
So last weekend, I was seriously thinking macaroni and cheese when my husband suggested we buy a lobster for dinner. Of course I always love lobster, but I wanted my comfort food. And then the light bulb went off over my head and I realized I could have my cake and eat it too, or in this case make Lobster Mac and Cheese. It was delightfully decadent and comfy all at the same time.
There is nothing better than a good book, a blanket and a glass of wine to make me feel better. Oh yes…and a nice bowl of Lobster Mac and Cheese. It’s just like a big hug from your mom, telling you that everything will be okay.
And it will.
Lobster Mac and Cheese
- 1 2-lb lobster or two 1 1/4 lb lobsters
- 1 pound of penne or pasta of your choice
- 1 quart heavy cream
- 3 garlic cloves, crushed
- 3 cups Gruyere cheese, plus more for topping
- 2 tablespoons Dijon mustard
- 1 cup Cheddar cheese
- 1 cup Parmesan cheese
- Hot sauce (to taste, I use Frank’s Hot Sauce)
- Worchestershire sauce, to taste
- 1/2 to 1 cup of crushed potato chips
Cook lobster(s) in boiling salted water approximately 10 minutes. Remove lobster and reserve 1 cup of the water. Discard the rest of the water and allow lobster to cool to room temperature, remove shell and chop lobster meat into large chunks. Set aside.
Add enough salt (I usually add about a palm full of salt) to 10 cups of water and bring to a boil. Add pasta and cook according to directions. Drain and set aside.
In the same pot, add the heavy cream. the crushed garlic and the reserved water.. Bring to a simmer and add Gruyère cheese and Dijon mustard, stirring until cheese is well blended. Add cheddar and parmesan and continue stirring until all cheeses have melted and are blended with the cream. Add hot sauce and Worcestershire, adding more for personal taste. Season with salt and white pepper. (you can use black pepper but I don’t like to see the specks in this dish) Add pasta and remove from heat. Let rest for 10-15 minutes. Remove garlic and add lobster meat, stirring to mix.
Place in either a casserole dish or individual au gratin dishes and top with more cheese and crushed potato chips. Heat in oven until bubbly, approximately 15-20 minutes.