Tomorrow is National Lobster Day. So why a lobster recipe today? Tomorrow is also National Quesadilla Day. Need I say more? Besides, Lobster should be consumed daily as far as I’m concerned.
Every now and again (back in the stone-age when indoor dining was allowed) we would pick a Seafood Restaurant just to change things up. It was especially true when traveling. Vacations are often spend along the coast, and that means awesome seafood.
Anyway whenever we did pick a seafood restaurant, I noticed Kiddo would typically order Lobster Mac and Cheese. It was his go-to choice over fish or shrimp dishes. That’s when I realized I needed to add a Lobster Mac and Cheese to my Catholic Friday Repertoire. Originally I had intended to share this recipe tomorrow, since it is Friday and that’s our seafood day. But since tomorrow is also Quesadilla Day, I thought why not share two Lobster Recipes. This one today, another one for tomorrow with Quesadillas in mind. All I know is yum!
Without further ado, may I present a rich, creamy three-cheese delight.
Three Cheese Lobster Mac and Cheese
1 lb. Cavatappi Pasta
1-1/2 cup Irish White Cheddar Cheese
1 cup Fontina Cheese
3/4 cup Parmesan Cheese, divided
1 lb. cooked Lobster
1/4 cup Butter
1/4 cup Flour
2-1/2 cup Milk
Kosher Salt to taste
Fresh Black Pepper to taste
1/2 cup Panko Breadcrumbs
1 tablespoons Olive Oil
Heat oven to 375 degrees.. Bring a large pot of salted water to a full boil. Cook pasta al dente according to package directions. Drain and set aside.
Meanwhile, shred cheeses, set aside. Roughly chop lobster meat, set aside.
In a large saucepan over medium heat, melt butter. Once butter begins to foam, sprinkle with flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan Cheese. Whisk until smooth. Fold in pasta and lobster. Lightly butter a 9-inch by 13-inch deep sided casserole dish. Spoon Macaroni-Lobster mixture into the dish, smooth top even and set aside.
In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season to taste with salt and pepper. Spread breadcrumb mixture over the top of the casserole. Bake, uncovered, in the heated oven until bubbly and golden, 20 minutes.
Garnish with minced parsley and serve with warm bread.