Your future self will thank you for making this double batch of lobster mac. Your crew can devour one tray now, while one tray gets tucked into the freezer for a far-off night when you don’t have the bandwidth to cook but need something decadent and delicious to eat.
Serves 6-8 (per tray)
1.5 pounds pasta (we like cavatappi)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
6 ounces grated parmesan
4 ounces grated Gruyere, divided
8 ounces grated sharp cheddar, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon dry ground mustard
1 pound shelled raw lobster claw and knuckle meat
1 pound shelled raw lobster tail meat
1 cup panko bread crumbs
3 tablespoons olive oil
2 tablespoons finely minced garlic (about 2 to 3 cloves)
Heat oven to 350°F and bring a large pot of salted water to a boil. Cook pasta to al dente (do not overcook), drain and set aside.
Melt the butter in a medium, heavy-bottomed saucepan over medium heat. When it foams, whisk in the flour until combined. Cook, stirring, for about 1 minute – don't let it brown.
Remove pan from heat and gradually whisk in milk, stirring constantly until smooth. Return to medium heat and stir in salt, pepper, cayenne, mustard, and parmesan cheese, stirring until smooth and combined. Add half of Gruyere & half of sharp cheddar to sauce and stir until smooth and melted.
Fold the pasta, sauce, and lobster meat together in a large mixing bowl. Taste and adjust seasoning. Pour mixture into two 9-inch-by-13-inch baking dishes and sprinkle with remaining Gruyere and cheddar.
Stir together panko crumbs, olive oil and garlic in a small mixing bowl until combined. Sprinkle over the top of the pasta. Place one dish of mac and cheese in the oven and bake, uncovered, for 40 to 45 minutes, or until golden and bubbling.
To freeze the second dish, cover tightly with foil and plastic wrap. To bake from frozen, cover with foil and bake for about 45 minutes. Remove foil and bake for an additional 20 to 25 minutes, until golden and bubbling.
Recipe and photos by Wulf’s Fish team member Desiree Pombo. Follow her on Instagram