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Blue Moon Lobster Mac 'n Cheese

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10 to 12 servings
(1)
Total:
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Ingredients (15)

  • Meat from 3 steamed lobsters (1 ¼- 1 ½ pounds each), cut into bite-sized pieces
  • 1 pound elbow macaroni, cooked according to package directions
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups fresh breadcrumbs
  • 3 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • Salt and freshly ground pepper
  • ½ cup chopped onion
  • 3 tablespoons flour
  • 2 1/4 cups Blue Moon Belgian White Ale, room temperature
  • ½ cup heavy cream, room temperature
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 ½ cups shredded Gruyere cheese

The beer really brings out the luscious flavors of the lobster and the creamy cheeses.

Instructions

  1. 1Heat oven to 350 F. In a medium skillet melt 1 tablespoon butter and olive oil over medium heat. Add breadcrumbs, garlic, and thyme, stirring occasionally until golden and toasted, about 3 minutes. Season to taste with salt and pepper. Set aside.
  2. 2In a large saucepan, melt remaining 3 tablespoons butter over medium heat. Add onions and sauté until translucent and soft, about 5 minutes. Whisk in flour until completely incorporated with butter and onions, cooking until the mixture starts to bubble a little, about 2 minutes more. Continue to whisk and slowly pour in beer, then cream, whisking until blended, making sure flour mixture does not stick to bottom of pan. Let mixture come to a boil, whisking constantly. Once mixture comes to a boil, reduce heat and let simmer, whisking occasionally, 3 minutes. Increase heat to medium and add cheeses, stirring until completely melted and smooth. Season to taste with salt and pepper.
  3. 3Transfer cooked macaroni to a large mixing bowl. Pour cheese sauce over macaroni, then add lobster meat and stir well to combine. Transfer to a 1 ½ quart baking dish. Sprinkle seasoned breadcrumbs over top and bake until sauce is bubbly, about 25 to 30 minutes.
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