The Best Lobster Mac & Cheese Recipe!

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/lobster-mac-and-cheese/

Words aren’t enough to describe just how delicious this creamy lobster mac and cheese pasta really is! Extra creamy and cheesy lobster pasta made with whole lobster tails cooked in a garlic and shallot butter sauce. The lobster and pasta are coated in a smoky, rich, and creamy four cheese sauce. The whole dish is topped with a layer of crispy panko breadcrumbs before going into the oven. This seafood pasta dish is great for any special occasion!

Get the full recipe here: https://tatyanaseverydayfood.com/lobster-mac-and-cheese/

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Contents of this video:
00:00 Introduction
01:16 Cooking the Pasta
01:48 Preparing the Lobster Tails
03:05 Cooking Lobster Tails
04:18 Making the Sauce
06:18 Adding the Cheese
07:26 Bringing it all together!
08:34 Adding Breadcrumb Topping
09:02 Baking Instructions
09:20 Serving Suggestion
10:14 Taste Test

#macandcheese #lobster #pasta #cheesy #food #homecooking #dinner #tatyanaseverydayfood

Hello everyone and welcome back to my kitchen!  With Valentine’s Day just around the corner,   I wanted to share a special pasta recipe  that’s great not only for this holiday,   but year-round for any special occasion. We are  going to making a creamy and cheesy Lobster Mac  

And Cheese. And this pasta recipe takes mac  and cheese to a whole another level! It’s   made with a four-cheese cheese sauce, topped  with panko breadcrumbs, and butter poached   lobster tails. This elevated mac and cheese  is the ultimate creamy, cheesy comfort food  

Dish! We’re going to start by making the butter  poached lobster tails with some shallots, garlic,   and parsley. And then for that cheese sauce,  we have four types of cheese. I also like to   add in a little bit of smoked gouda and smoked  paprika for just a light hint of smokiness,  

And it goes so well with those lobster tails!  We’ll combine everything together – the pasta,   the cheese, the lobster – sprinkle on some panko  breadcrumbs and then into the oven just until   those crumbs are nice and crispy on the top.  We’ll add some more lobster on top! You are in  

For a real treat with with this incredible  recipe! This is like the ultimate foodie   recipe! Don’t forget to head on down into that  video description box for the recipe link. I’m   going to have all the details up on my website,  including metric measurements. And now, let’s make  

The best lobster mac and cheese! The first thing  you’ll want to do when you get into your kitchen,   is start heating a large pot of salted water. You  want to bring that up to a boil for the pasta, and  

We’ll need one pound of pasta. I found this really  cute pipe pasta at Whole Foods; you can also   use elbow macaroni or any kind of medium-sized  pasta. I have my pot going on the back burner,  

And now we could get to our lobster. So, you can  use anywhere from 6 to 8 to 10 lobster tail tails   and that just all depends on your budget because  lobster tails can be a little bit pricey! And we  

Want to take the meat out of the shells first.  We want to go from inside the lobster tail to   a whole lobster tail piece. For this, you’ll want  to turn the tail over, grab some kitchen shears,  

And you want to cut along right along the  edge here to free this this top hard part. Peel this back. Then you can just break the shell around the tail,   slide your thumb underneath to  kind of loosen it from the shell, and look at this gorgeous lobster tail! And then I rinse the lobster tails in water  and then pat them dry with paper towels. I’m going to keep half of my lobster  tails whole; we’re going to add those   to the top. And the other half I’m  going to cut into large chop chunks.

And now for butter poaching the lobster, I’m  heating a large frying pan over medium heat;   you want to make sure the pan is not too hot.  We’re going to add in about 3 tablespoons of   butter, and I love to use salted butter because it  adds so much great flavor! Let that butter melt.  

To the melted butter, add in one finely diced  shallot; three finely minced garlic cloves;   sprinkle a little bit of parsley; a touch of sea  salt; little ground black pepper. Stir and cook   for about a minute until the garlic and shallots  are softened. Going to add a little extra butter.

And then drop in the lobster. Cook the lobster for about 5 to 6 minutes,   just until it’s no longer translucent.  You don’t want to overcook the lobster! Transfer the cooked lobster into a separate  bowl, and we’re going to set it aside for now.  

Make sure to save this incredible garlic  and shallot butter; we’re going to add it   back into the recipe later. And now we can get  started on our cheese sauce! This cheese sauce   is everything! It’s so creamy, so cheesy, and I  love that we use four different types of cheese,  

Because why not?! You got to have all the  cheese! All right, start with a sauté pan,   and into the sauté pan – you want this over  medium, kind of medium low heat – we’re going   to add in 1/4 cup of salted butter. Make sure  that butter gets completely melted. We’re going  

To start by making a roux. A roux is simply a  combination of butter and flour and it really   helps thicken the sauce. Into the melted butter,  add in 1/4 cup of all-purpose flour. We’ll whisk   this together and then cook for about 4 to  5 minutes allowing that flour to get cooked.

Next, we can gradually start  adding in our half-and-half;   we’ll need 2 and 1/4 cups of half-and-half. I  like to add about half a cup at a time and give   it a really good whisk after each addition,  allowing the mixture to cook and thicken.  

Make sure you’re whisking vigorously  to ensure you don’t have any clumps. Pour in the last of that half-and-half, and now  we can start to season. I’m going to add in about   a teaspoon and a half of sea salt; 1 teaspoon  of dried garlic; 1 teaspoon of ground mustard;  

1 teaspoon of smoked paprika; and 1 teaspoon  of dried onion. Whisk that all together. And   now we’re ready for our cheeses! So, I like to  buy blocks of cheese and then grate all my own   cheese. So, we have 8 ounces of aged white  cheddar cheese; you can also use the orange  

Variety. We have 6 ounces of grated gruyere  cheese. This swiss cheese is really delicious;   it also melts really well and it’s perfect for  mac and cheese. 1 cup of Parmesan cheese. And   we need 4 ounces of smoked gouda cheese. I  just love having a little bit of smokiness  

In this pasta! If you don’t want the smoky  aspect, you could skip the smoked paprika   and use like a regular gouda cheese instead.  Let’s drop in all this incredible cheese! Mix it in with a spatula first to get  combined with the cream sauce. Cook this  

Cheese sauce over medium-low heat for about  8 to 10 minutes, stirring constantly until   that cheese is completely melted. You should  have a really smooth and uniform cheese sauce. Once our cheese is nicely melted, I’m going to  add in the shallot and garlic mixture that we  

Cooked our lobster tails in. This is going  to add an incredible seafood flavor to the   pasta! Grab your whisk and mix that in. I also  like to add some more parsley at this point. Add in your cooked, drained pasta next. And then add in that cooked  lobster. I like to save the  

Tail pieces for garnishing the top.  And then just mix this all together! And then we’ll transfer our mac  and cheese into a nice casserole   dish. Technically you could just bake  the mac and cheese in the sauté pan,  

But I like to have a beautiful presentation  and a nice little white casserole is going to   look great with this pasta. And last we need  a panko breadcrumb topping. I have half a cup   of panko breadcrumbs. We’re going to add  in a couple tablespoons of melted butter;  

Add in about 1/4 teaspoon of dried garlic; a  touch of parsley. And mix that all together. Sprinkle the mac and cheese with an  even layer of breadcrumbs on top. And our lobster mac and cheese is ready  for the oven! I have mine preheated to  

425° Fahrenheit. We’re going to  bake for about 15 to 20 minutes,   just until the breadcrumbs on the top  become a nice golden brown color. You   can also use the broiler setting on low  for this step. And I love all that bubbly,  

Hot cheese on the sides! Once you take the mac  and cheese out of the oven, just top it with some   chopped chives to garnish. You can add some more  lobster pieces on the top to garnish the dish. Along with a nice lobster tail!

Let’s get ourselves some of this incredible  mac and cheese! And check out how saucy   that is! Isn’t that incredible?! It’s  such a creamy, creamy, cheesy sauce! And that’s it for my lobster mac and cheese  recipe! Don’t forget to head on down into that  

Video description box for the recipe link. I  always have all the details up on my website   including, metric measurements. Meanwhile,  let’s dig in to enjoy this incredible pasta!   I recommend eating it right away, as soon  as it comes out the oven. Let it cool down  

For like 5 minutes and then dig in to enjoy.  The sauce is going to be the creamiest and   the cheesiest as as soon as the dish is done,  and then once it stands, it kind of thickens,  

It’s not quite the same. I mean, it’s still  good, it’s just not the same texture. All right,   let’s dig in! The sauce is insanely  creamy and cheesy! I love the texture! Mmm! Just wow! I don’t think words are  enough to describe how delicious this mac  

And cheese is! The sauce is so creamy,  savory, cheesy! I love that really very   light hint of the smokiness coming through.  Let’s grab a chunk of lobster to go with it. This is food heaven for foodie right here! I  wish I could eat this every single day! That  

Bite right there with that juicy, buttery Lobster  combined with the cheesy pasta is unbeatable! I   wish I could have this every day! Mmm! If you need  a special dish for a special occasion or holiday,  

Or just because you want some really good mac and  cheese, this is the recipe for you! It is beyond   amazing! Thank you so much for watching my latest  episode. I hope you enjoyed this incredible,   delicious, phenomenal dish at home, and  I’ll see you next time with a new recipe!