Patrick Oconnell
Lobster is a luxurious and flavourful ingredient that can be prepared in many different ways. When it comes to cheese, several types complement lobster well, including cheddar, mozzarella, parmesan, raclette, and blue cheese. The type of cheese that goes best with lobster depends on the dish being prepared. For example, cheddar is commonly used in lobster mac and cheese, while mozzarella is a good choice for lobster grilled cheese. Parmesan is often used in Italian dishes, and blue cheese pairs well with crustaceans in general. Raclette, a Swiss cheese, is sweet and nutty, making it a good pairing for rich lobster dishes. Ultimately, the choice of cheese depends on personal preference and the specific flavours and textures desired in the final dish.
| Characteristics | Values |
|---|---|
| Cheese to pair with lobster | Cheddar, Mozzarella, Parmesan, Blue Cheese, Monterey Jack, Raclette, Havarti, Gruyere, Fontina, Asiago, Smoked Gouda, Pecorino Romano, Cream Cheese, Provolone, Swiss Cheese, Monterey Jack, White American Cheese |
| Type of dish | Lobster Mac and Cheese, Lobster Grilled Cheese, Lobster Risotto, Lobster Pasta, Lobster Sandwiches, Lobster Dip, Lobster Burger |
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What You'll Learn
Lobster grilled cheese
Ingredients
Recipe
To make a lobster grilled cheese, first chop the lobster into 1/2-inch pieces. Butter one side of each slice of bread and layer the unbuttered sides with cheese, lobster, and herbs. Top with another slice of cheese and the remaining bread slices, buttered-side up. Cook the sandwiches in a skillet over medium heat until golden brown, about 3-5 minutes per side.
Variations
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Lobster mac and cheese
Ingredients:
- 1 pound cavatappi or elbow macaroni
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Instructions:
Preheat your oven to 375 degrees Fahrenheit. Drizzle oil into a large pot of boiling salted water, add the pasta, and cook according to the package instructions (around 6-8 minutes). Drain the pasta well.
In a separate saucepan, heat the milk but do not let it boil. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring continuously with a whisk. Keep whisking while adding the hot milk, and cook for another minute or two until thickened and smooth.
Remove from the heat, and add the Gruyere, Cheddar, 1 tablespoon of salt, the pepper, and nutmeg. Stir in the cooked macaroni and lobster. Place the mixture into 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter and combine them with the fresh breadcrumbs. Sprinkle this mixture on top of the dishes. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned.
Tips:
- For a creamier texture, shred the cheeses from a block as pre-shredded cheeses have additives and may not melt as well.
- Ensure the lobster is cooled before adding it to the pasta.
- Serve with roasted asparagus, balsamic roasted Brussels sprouts, or a crunchy salad to offset the richness of the dish.
Enjoy your homemade Lobster Mac and Cheese!
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Lobster risotto
Ingredients:
- Lobster tails (fresh or frozen)
- Butter
- Water
- Parsley
- Chicken or vegetable broth
- Lobster shells
- Arborio rice
- Dry white wine
- Garlic
- Shallots
- Parmesan cheese
- Salt and pepper to taste
Method:
Step 1: Poach the Lobster
The key to a successful lobster risotto is to poach the lobster in butter. This ensures the lobster is cooked gently and absorbs a buttery flavour. To poach the lobster, add a stick of butter and a small amount of water to a saucepan and heat to between 160-180°F. Maintaining this temperature is critical, as too high heat will cause the butter to separate or brown, while too low heat will increase the cooking time. Once the butter is melted and at the right temperature, add the lobster tails and cook for 6-7 minutes if fully submerged, or 2-3 minutes on each side. Remove the lobster from the pot and chop into bite-sized pieces.
Step 2: Make the Broth
In a separate saucepan, combine chicken or vegetable broth with water and a pinch of salt. Add the lobster shells to the broth and simmer for 15-20 minutes. This step infuses the broth with the flavour of lobster, enhancing the overall taste of the risotto.
Step 3: Sauté the Base
In a wide pot or pan, add 4 tablespoons of the lobster butter and heat on low. Sauté the garlic and shallots until they are soft and fragrant, being careful not to let them brown.
Step 4: Toast the Rice
Add the Arborio rice to the pot and toast it for 3-5 minutes until the grains become translucent. Toasting the rice helps to bring out its nutty flavour and ensures the risotto has a creamy texture.
Step 5: Deglaze with Wine
Deglazing the pan with dry white wine is an optional step but is recommended for added flavour. Add the wine and cook for 2-3 minutes to allow the alcohol to cook off and the rice to absorb the wine.
Step 6: Add the Broth
Now it's time to add the warm broth to the risotto. Do not add all the broth at once! For every cup of risotto, you will need approximately 4-4 1/2 cups of broth. Add just enough broth to cover the risotto, and once the rice absorbs the liquid, add more. Continue this process for 15-18 minutes, stirring frequently, until the rice is al dente.
Step 7: Final Additions
In the last few minutes of cooking, when the risotto is almost ready, add the grated Parmesan cheese, chopped lobster meat, and 2 more tablespoons of the lobster butter. Stir everything together and serve immediately.
Variations and Tips:
- For an extra touch of luxury, drizzle the risotto with brown butter, made by heating and browning some of the leftover lobster butter.
- If you want to add a kick to your risotto, try adding a splash of cognac or brandy, or substituting the white wine with a dry variety such as Sauvignon Blanc.
- While Parmesan cheese is a classic choice for risotto, you could also experiment with other cheeses like Havarti, Monterey Jack, or Swiss cheese. These cheeses can be mixed into the risotto or used in grilled cheese sandwiches served alongside the dish.
- To make the most of your lobster, don't discard the shells! They can be used to make a delicious lobster stock, which can be frozen and used later.
- If you're short on time, you can steam or boil the lobster tails for 2-3 minutes to make it easier to remove the meat from the shell.
- When preparing the broth, be sure to remove and discard the head sac from inside the lobster carapace, as it contains the gills, which can make the stock bitter.
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Lobster dip
Lobster is a luxurious and flavourful ingredient that can be prepared in many different ways. Lobster dip is a great appetizer and can be served with crackers, bread, or potato chips. Here is a recipe for a delicious and creamy lobster dip that is sure to be a crowd-pleaser.
Ingredients:
- 1 (8-ounce) package of cream cheese, softened
- 1 (7-ounce) can of lobster meat, drained and flaked
- 4 tablespoons of butter, softened
- 1 tablespoon of prepared horseradish
- 1 tablespoon of minced onion
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions:
- Mix the cream cheese, lobster meat, butter, horseradish, onion, and lemon juice together in a medium bowl until smooth.
- Season the mixture with salt and pepper to taste.
- Cover and chill the dip in the refrigerator until ready to serve.
This dip can be made a day in advance, so it's perfect for stress-free entertaining. When you're ready to serve, simply remove it from the refrigerator and let it come to room temperature.
Variations:
As mentioned earlier, there are several types of cheese that pair well with lobster. You can experiment with different cheeses in this lobster dip recipe to find your favourite variation. Here are some suggestions:
- Cheddar: A classic, flavourful cheese that goes well with lobster.
- Gruyere: A Swiss cheese with a mild flavour that melts well.
- Swiss: Another good melting cheese with a slightly nutty flavour.
- Parmesan: An Italian favourite that adds a salty, savoury note.
Feel free to get creative and substitute or add different types of cheese to find the combination that suits your taste preferences. You can also adjust the amount of horseradish, lemon juice, and spices to make the dip more or less tangy and flavourful.
Enjoy this decadent and creamy lobster dip at your next gathering, and don't be afraid to experiment with different ingredients to make it your own!
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Lobster Thermidor
Ingredients:
- Lobster
- Butter
- Shallots
- Garlic
- Flour
- Cognac or brandy
- Milk
- Cream
- Salt and pepper
- Cheese (Gruyere, Parmesan, or Swiss)
- Tarragon
- Parsley
Method:
Start by cutting the lobsters in half lengthwise and removing the meat from the shells. Chop the meat into bite-sized pieces and set aside. Melt butter in a skillet and add shallots and garlic. Add flour and whisk to combine, then stir in cognac and milk. Slowly add the cream, salt, and pepper, and remove from heat. Stir in the cheese, mustard, tarragon, and parsley, and fold in the lobster meat.
Assembly:
Transfer the lobster mixture to the lobster shells, which should be placed stuffing-side up on a baking sheet. Top with the chosen cheese and broil for 5 minutes, until golden and bubbling. Garnish with parsley and serve immediately.
Sides:
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Frequently asked questions
Cheddar, mozzarella, parmesan, blue cheese, raclette, Monterey jack, and havarti are all good choices.
Havarti, provolone, Swiss cheese, Monterey jack, or white American cheese are all good options.
Cheddar, gruyere, fontina, parmesan, brie, asiago, blue cheese, smoked gouda, and Monterey jack are all great choices.
No, it's best to shred the cheese yourself as pre-shredded cheese is usually coated with flour, making it harder to melt and incorporate.
Parmesan cheese is a good option for this dish.
