Lobster Mac & Cheese

I have never had lobster mac & cheese before, but I have wanted to try making it for quite some time now, because it casts some of my all time favorite ingredients: lobster, cream, goat cheese, gruyere, pasta, romano, butter! I had no idea how it would turn out, but with a list like that I could only imagine it would be one of the most delicious things I have ever eaten in my life, and I was right! I wanted to wait for a special occasion to make a dish like this, but I got impatient and decided a sunday dinner was special enough! I’m so glad I didn’t wait any longer, not only because it was to die for delicious, but also because it was actually way simpler than I was anticipating it to be. I found the recipe from one of my all time favorite restaurants Carabba’s: I have never found it on the menu there before, but they feature it in their cookbook, and it looks every bit as divine as it tastes! So if you have some special occasions coming up: Christmas Eve, Christmas Day, Boxing Day, New Year’s Eve, New Year’s Day… Sunday dinner! This is a FABULOUS recipe to have on hand! I hope you all love it as much as we did!

2 lobster tails
{for the lobster stock}
1 8-ounce bottle clam juice
1/2 cup coarsely chopped onion
1 stick of celery
1/4 cup dry white wine
{for the sauce}
2 Tbsp unsalted butter
2 ounces pancetta/prosciutto
1/2 cup finely chopped yellow onion
1/2 cup dry white wine
1 1/4 cups heavy cream
2 cups shredded fontina cheese/Gruyere
2 ounces crumbled goat cheese
1/4 cup freshly grated romano
kosher salt
crushed red pepper flakes
1 Lb cavatappi
{for the breadcrumbs}
3-4 slices white bread
1/2 cup freshly grated romano cheese
3 cloves garlic
1 tsp kosher salt
1 tsp black pepper

Remove the lobster meat from the shells and set aside. Put the shells in a saucepan with the clam juice, 3 1/2 cups water, onion, celery, and wine and bring to a boil over high heat.  Reduce the heat to medium-low and simmer until reduced to 3 cups, about 30 minutes.  Strain the stock into a heatproof bowl; discard the solids.

Meanwhile, if your lobster tail is not precooked, smother it in butter and bake it in the oven at 400degF for 8-10 minutes. Chop the lobster meat into bite sized pieces
To make the breadcrumbs, pulse the bread, cheese, garlic, salt & pepper in a blender or food processor until fine. Set aside.
To make the sauce, melt the butter in a medium saucepan over medium heat.  Add the pancetta and cook, stirring occasionally , until lightly browned, about 5 minutes.

Add the onion and cook, stirring occasionally, until golden, about 5  minutes.  Increase the heat to high.  Add the wine and bring to a boil, scraping up any browned bits in the saucepan with a wooden spoon. Add the stock, bring to a boil, and cook until reduced by half, about 15 minutes.  Add the cream, bring to a boil, and cook until lightly thickened, about 5 minutes. Reduce the heat to low. (The sauce can be made up to 8 hours ahead, cooled, covered, and refrigerated.  Reheat in the saucepan over low heat before using.)

Bring a large pot of water to a boil over high heat.  Add salt to taste.  Add the pasta and stir well.  Cook, stirring occasionally, according to the package directions until al dente.  Drain well and return the pasta to its cooking pot.

Just before the pasta is done, add the lobster meat to the sauce and cook until heated, about 1 minute.  Add the fontina, goat, and Romano cheese and stir until melted.  Season with salt and hot red pepper.  Add to the pasta and mix well.  Divide among 4 serving bowls and sprinkle each with 2 tablespoons of the breadcrumbs.  Serve hot.

It doesn’t matter if you make this dish for a special occasion, because it will make ANY day seem special anyway! I knew I would love this dish, and i’m pretty sure you all will too!

Enjoy guys!
<3 Sarah