Maine did not become a state until 1820, and the history of its Thanksgivings is inextricably linked with those of its former administrators in Massachusetts. A 1949 McCall’s magazine article about the Sortwell family Thanksgiving in Wiscasset highlighted the family’s 150-year history of serving New England roast turkey on “a damask-covered table heavy with the good fruits of the land.” The photograph could have been made in Boston or Marblehead.
More recently, the state’s bounteous lobster harvest (some 126 million pounds in 2013, the most recent figure) has led local cooks to introduce lobster to the Thanksgiving table. The following recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to the holiday feast, and requires only a single lobster to serve six or eight.
Ingredients
- Kosher salt and black pepper, to taste
- 1 ½ pound lobster
- 2 tablespoons unsalted butter
- 1 cup cottage cheese
- 2 cups whole milk
- 1 teaspoon dry mustard
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1 pound sharp Cheddar cheese, grated
- ½ pound macaroni or elbow pasta, uncooked
- Nutritional Information
Nutritional analysis per serving (6 servings)
654 calories; 35 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 48 grams protein; 245 milligrams cholesterol; 1131 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
- Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
- Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
- Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.
1 hour 40 minutes
Dining and Cooking