*Post Update* I have recently added another version of this gourmet macaroni and cheese recipe Gourmet Pancetta Lobster Macaroni & Cheese

I think it’s about time for me to give you one of my favorite recipes. It’s one that combines the two worlds in which I live; in a Martha Stewart meets everyone else sort of way. I think that there is this stigma about the world of gourmet cooking and the difficulty involved in its creation.

To me really “gourmet” cooking has more to do with the ingredients then the way in which the plate is decorated. While something can look elegant via photos it can also be something completely different when tasted. The Fancy Fast Food blog is a perfect example of this.

Fancy Fast Food blog takes every day fast food items and makes them look gourmet by changing the way in which they are presented. While the meal looks gourmet it really doesn’t taste that way! This is why I believe that ingredients play more of a crucial role in creating a gourmet meal then presentation. Now don’t get me wrong presentation does play an integral part in creating a meal it may not be the end all be all to the definition of gourmet cooking!

Lobster Macaroni and Cheese brings the best of both worlds together. While the presentation is seemingly that of an everyday meal the flavor and complexity is definitely gourmet!

This Lobster Macaroni and Cheese is my go to recipe when I feel like making a down home meal that still has the flavors and complexities of a truly gourmet creation. Not only is this meal delicious, Lobster Macaroni and Cheese is kid friendly too! To begin your lobster macaroni and cheese melt 4 oz of butter in a small pan over low heat.

When the butter has melted add your lobster and let cook for 5 – 7 minutes or until the lobster becomes opaque in color. I usually opt to go with two 7 oz lobster tails rather than use a whole lobster to avoid additional steps in preparation. You can use a full size lobster just make sure to extract the meat properly. * Remember claw meat will cook faster and will probably need to be extracted around the 3 – 4 minute mark. Remove the lobster from the butter when cooked and set aside. While this is cooking put a pot of heavily salted water on the stove to boil.

Now it’s time to create your sauce. Start by making a simple roux which is done by melting 1 oz of butter slowly on a medium/high heat. Once the butter has melted add a tablespoon of flower and stir constantly for about 2 minutes or until it begins to brown and give off a nutty smell. This is where you pour in your heavy cream.

Bring your cream to a boil and then add your milk. Bring this to a boil then reduce the heat and let it simmer for 3 minutes.

Your water should be boiling by now so it’s time to add your macaroni noodles. I choose to go with larger macaroni noodles as the larger openings in the pasta allow for larger amounts of cheesy sauce to be contained within each bite.

When your cream sauce has cooked for 3 minutes slowly add your cheese 1 handful at a time. Be sure to allow each handful to fully melt before adding the next handful to ensure that your sauce doesn’t become clumpy in the end.

Once your noodles have finished cooking and you have strained them combine your cheese sauce and noodles in a bowl. When they have been fully combined carefully fold in your lobster that was set aside earlier. You can serve it from this bowl or place each individuals serving in a ramekin with a small piece of lobster meat on top. Bon Appetit!

Lobster Macaroni & Cheese Recipe!

Ingredients:

2 seven ounce lobster tails or 1 lobster – room temperature, cut into small cunks
5 ounces unsalted butter
1 tablespoon water
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 ounces Cheddar, shredded
3 ounces Fontina, shredded
3 ounces Gruyere, shredded
12 ounces macaroni pasta

Directions:

1. Cut the butter in to once ounce cubes. Place 4 ounces of butter in a small pot and melt slowly over low heat.
2. Add the lobster meat and cook for 5 -7 minutes or opaque in color. Claw meat will cook faster so make sure to check this after 3 – 4 minutes of cooking.
3. When cooked remove from heat and remove lobster meat. Set aside.
4. Place a pot on high heat with heavily salted water for boiling the macaroni.
5. Melt 1 ounce butter in medium sized pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly until the mixture browns and develops a nutty smell.
6. Stir in the heavy cream and bring to a boil. Add the milk and, again, bring to a boil. Reduce heat to a simmer and cook for 3 minutes.
7. While this is simmering your water should have reached a roaring boil. Add macaroni to your pot of boiling salted water.
8. When your cream sauce has simmered for 3 minutes slowly add the three cheeses, a handful at a time, and stir until fully incorporated.
9. When the pasta is fully cooked pour the pasta into a colander to drain off water. Place the pasta in a bowl and add the cheese sauce. Mix well. Fold in the cooked lobster meat and serve immediately.