Frederic Melton
Lobster and cheese is a combination that some people insist shouldn't exist, but it is a popular dish with many recipes to choose from. Lobster mac and cheese is a well-known dish, with many recipes available online. Lobster Thermidor is another popular recipe, which involves stuffing lobster shells with cooked lobster in a creamy white wine sauce, topped with cheese, and broiled until golden.
| Characteristics | Values |
|---|---|
| Recipe Name | Lobster Thermidor, Lobster Mac and Cheese |
| Type of Cheese Used | Gruyere, Parmesan, Cheddar, Cream Cheese, Romano, Fontina, Monterey Jack |
| Other Ingredients | White Wine, Shallots, Garlic, Mushrooms, Butter, Lemon Juice, Mustard, Salt, Pepper, Bread Crumbs, Macaroni, Lobster Meat, Lobster Shells |
| Cooking Method | Grilling, Baking, Broiling |
| Preparation Time | Varies, some recipes can be prepared in advance |
| Serving Suggestions | White Wine, Salads, Scallops |
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What You'll Learn
Lobster Mac and Cheese with Gruyere
To make Lobster Mac and Cheese with Gruyere, you'll need the following ingredients:
- Lobster tails
- Butter
- Cajun seasoning
- Milk
- Flour
- Gruyere cheese
- Cheddar cheese
- Salt
- Pepper
- Nutmeg
- Macaroni
- Breadcrumbs
Begin by preheating your oven to 450 degrees Fahrenheit. Cut the lobster tails in half vertically and place them on a foil-lined baking sheet. Brush the lobster tails with melted butter and sprinkle with Cajun seasoning. Bake for approximately 10 minutes or until they develop a nice colour. Remove the lobster meat from the shells and chop it into large chunks. Set the lobster meat aside, pouring the remaining butter from the baking sheet over it.
In a separate pot, bring water to a boil and add salt. Cook the macaroni according to the package instructions, ensuring it is al dente. Remember, the pasta will continue to cook in the oven with the cheese sauce, so avoid overcooking it. Drain the pasta and set it aside.
In a pan, heat some olive oil over medium-high heat. Add garlic and cook for about a minute. Then, melt butter in the pan and stir in flour, cooking for another minute. Gradually whisk in hot milk, creating a smooth and thickened sauce. Remove the pan from the heat and stir in the grated Gruyere, Cheddar, salt, pepper, and nutmeg.
Now, it's time to combine the ingredients. In a large bowl, mix the cooked macaroni, lobster chunks, and cheese sauce. Ensure the lobster and pasta are coated evenly with the sauce. Transfer the mixture to individual gratin dishes or a casserole dish.
For a crunchy topping, melt the remaining butter and combine it with breadcrumbs. Sprinkle the buttery breadcrumbs over the mac and cheese, ensuring the lobster pieces remain visible.
Finally, bake the dish at 350-375 degrees Fahrenheit for about 25-35 minutes, or until the sauce is bubbly and the top is golden brown. For a bubbly, browned finish, consider broiling the dish for the last few minutes, but watch it carefully!
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Lobster Casserole with Shell Pasta
This lobster casserole recipe is a decadent and rich dish, perfect for a fancy dinner or special occasion. The combination of creamy cheese sauce and chunks of lobster meat creates an indulgent and memorable meal. Here is a step-by-step guide to making this delicious casserole:
Ingredients:
- Lobster (a 1 1/2 pounder is a good size for this recipe)
- Shell pasta
- Butter
- Flour
- Dry mustard
- Cayenne pepper
- Lobster stock (optional, but adds extra flavour)
- Milk
- Gruyere cheese
- Salt
- Pepper
- Nutmeg
- Fresh breadcrumbs
- Fresh herbs (optional, for garnish)
Step 1: Prepare the Lobster
Start by preparing the lobster. If you have a live lobster, you will need to cook it. You can steam it or grill it. If you are grilling, preheat your grill to medium heat (around 350°F). Remove the rubber bands from the claws once the lobster is no longer alive. Pull out the lobster meat from the tail, flip it over, and place it back in the shell. Grill the lobster tails for about 10 minutes. Alternatively, you can ask your fishmonger to steam the lobsters for you.
Step 2: Cook the Pasta
Cook the shell pasta according to the package instructions, but stop cooking about 2 minutes before it reaches al dente. This is because the pasta will continue to cook in the oven later. Drain the pasta and set it aside.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium-high heat. Add the dry mustard, cayenne pepper, and flour, whisking continuously until a paste forms. Slowly add the milk, whisking constantly, until the mixture thickens and becomes smooth. Remove from the heat and stir in the grated Gruyere cheese, salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Step 4: Assemble the Casserole
In a large bowl, combine the cooked pasta, lobster meat, and cheese sauce. Gently mix until everything is well combined. Transfer the mixture to a baking dish. Sprinkle the top with fresh breadcrumbs and grated Parmesan cheese.
Step 5: Bake and Serve
Preheat your oven to 350°F. Bake the casserole for about 15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to ensure it doesn't burn. Once done, remove it from the oven and let it cool slightly. Garnish with fresh herbs such as parsley or tarragon, and serve immediately. Enjoy your delicious Lobster Casserole with Shell Pasta!
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Lobster Thermidor with White Wine Sauce
Lobster Thermidor is a classic French dish that combines the rich flavours of lobster with a creamy, luxurious sauce made from white wine, mustard, and cheese. This indulgent recipe is perfect for special occasions and can be made in less than an hour. Here is a step-by-step guide to making Lobster Thermidor with White Wine Sauce:
Ingredients:
- Lobster
- Butter
- Shallots
- Garlic
- White Wine
- Cream
- Flour
- Mustard
- Cheese (Gruyere, Parmesan, or other mild cheeses like Swiss or Fontina)
- Fresh herbs (optional)
Instructions:
Start by preheating your oven to 375˚ F. Line a baking sheet with aluminum foil. Next, prepare the lobster by cutting it in half lengthwise and removing the meat. Chop the lobster meat into bite-sized pieces and set aside. Place the halved lobster shells on the baking sheet.
In a deep skillet over medium heat, melt the butter. Add the shallots and garlic, stirring until fragrant, about 30 seconds to 1 minute. Then, add the flour and whisk to combine. Cook the flour mixture, stirring constantly, for about 2 minutes to make a light roux.
Slowly add the white wine and mustard to the skillet, whisking to avoid lumps. Bring the mixture to a boil and cook until reduced. Add the cream and continue cooking until the sauce thickens. If desired, you can also add some cognac or brandy to the sauce.
Assemble the dish by stuffing the lobster shells with the chopped lobster meat. Spoon the creamy white wine sauce over the stuffed lobsters. Sprinkle the cheese on top and broil until the cheese is golden brown and the sauce is bubbly.
For an extra touch, garnish with fresh herbs like parsley or tarragon. Serve your Lobster Thermidor with White Wine Sauce immediately, pairing it with a crisp white wine and a fresh garden salad or roasted vegetables for a complete meal.
Enjoy your decadent and impressive Lobster Thermidor!
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Lobster Mac and Cheese with Cajun Seasoning
Ingredients:
- Lobster tails
- Butter
- Cajun seasoning
- Milk
- Flour
- Shredded cheese (cheddar, Monterey Jack, or a mix of your choice)
- Macaroni
- Breadcrumbs
- Salt and pepper
- Optional: onion powder, garlic powder, dry mustard, paprika, cayenne, nutmeg
Method:
Preheat your oven to 450 degrees Fahrenheit. Prepare the lobster tails by cutting them in half vertically and placing them on a foil-lined baking sheet. Melt butter and brush it on top of the lobster tails. Sprinkle with Cajun seasoning to add a spicy kick. Bake for about 10 minutes or until they turn a delightful color. Remove the lobster meat from the shells and chop it into large chunks.
Lower the oven temperature to 375 degrees Fahrenheit. In a separate pot, boil water and cook the macaroni according to the package instructions. Drain the pasta and set it aside.
To make the cheese sauce, melt butter in a saucepan over low heat. Add flour and whisk to combine. Gradually add milk, continuing to whisk until the mixture thickens and smoothens. Season with salt and pepper, and optional spices like onion powder, garlic powder, dry mustard, paprika, and cayenne.
Remove the saucepan from the heat and stir in shredded cheese. Add cooked macaroni and lobster chunks to the cheese sauce and mix well. For an extra cheesy dish, use more cheese sauce.
Spread the lobster mac and cheese in a baking dish. Top with remaining shredded cheese and breadcrumbs for a crunchy texture. Bake for about 30 minutes or until the sauce is bubbly and the top is golden brown.
Serving Suggestions:
Serve your Lobster Mac and Cheese with Cajun Seasoning while it's still hot and bubbly. Pair it with a crisp white wine or a cold beer to balance the richness of the dish. Enjoy the combination of creamy cheese, tender lobster, and a hint of Cajun spice!
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Maine Lobster Macaroni Cheese with Truffle Oil
To make this dish, you will need cooked lobster meat, which you can prepare by boiling or grilling whole live lobsters. Chop the lobster meat into generous bite-sized pieces. You can also buy pre-cooked lobster meat, but ensure it is still firm and not too chewy.
For the cheese sauce, you will need a combination of cheeses. A classic option is a mix of Gruyere, sharp Cheddar, and mascarpone, with some recipes also adding Fontina for extra creaminess. You will also need butter, milk, flour, and seasonings like salt, white pepper, and nutmeg. Start by making a roux with butter and flour, then slowly add in the milk to create a béchamel sauce. Once the sauce is thickened, remove it from the heat and stir in your chosen cheeses until melted.
Cook your pasta according to the package instructions, but be sure to reserve some of the pasta water, which can be useful for adjusting the consistency of your sauce. Combine the cooked pasta with the cheese sauce and gently fold in the lobster meat. Taste and adjust the seasoning as needed.
To serve, transfer the macaroni and cheese to a serving bowl and drizzle sparingly with truffle oil. You can also offer the truffle oil on the side, allowing guests to add a few drops to their individual servings. Sprinkle with chopped chives for a fresh, herbal note.
This dish is best served immediately while the pasta is still hot and the cheese is melted. It is a rich and indulgent meal, perfect for a special occasion or as part of a festive spread.
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Frequently asked questions
Lobster cooked with cheese is called Lobster Thermidor, a French dish consisting of diced lobster meat stuffed into a lobster shell, topped with a buttery wine sauce, sprinkled with cheese, and broiled.
The traditional cheese used in Lobster Thermidor is Gruyere. However, other mild cheeses like Swiss or Fontina can be used as substitutes.
Yes, there are several other recipes that use lobster and cheese, including Lobster Mac and Cheese, Lobster-filled dip with Cheddar cheese and cream cheese, and Stuffed Cajun Lobster Mac and Cheese.
