Lobster Mac and Cheese

The secret to this recipe is warming the lobster in butter. This will allow the flavor of the lobster to transfer to the butter carrying it throughout the whole dish. That will make a little go a long way. Just as reference a 1 pound lobster should yield about 3.5 oz (100g) of lobster meat.

50g Butter

100g (3.5 oz) Lobster meat

1 tbls finely diced onion

2 tbls flour

1 cup milk

50 g swiss cheese

¼ cup whipping cream

1 cup uncooked macaroni

Cook Macaroni and set aside

Melt butter in a large saucepan over medium heat. Once melted, add the onions and Lobster and sweat until onions are clear, remove the lobster leaving as much butter in the pan as possible. stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.

Slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 5 to 10 minutes, then add the swiss cheese, stir until the cheese is melted, add the whipping cream and lobster to finish and then season with salt

Stir in the Macaroni and stir until coated