Lobster Crab Mac N Cheese
MACARONI & CHEESE WITH LOBSTER CLAW AND LUMP CRAB MEAT AND A ROASTED HAZELNUT PANKO CRUMB
Macaroni and cheese is always such a winning comfort meal. When it comes to the holidays this year, we’re itching to do something decadent and this is definitely something to try.
I love macaroni by itself, with just a ton of melted cheese, but for the holidays, I want it decadent and packed with lobster.
I also wanted to experiment with a roasted hazelnut oil and nut crumb. This was a GREAT idea. If you’re making macaroni for the family, go big. We never do traditional holiday meals, so this is the star of the show.
We loved the Heinen’s lobster claw meat and lump crab meat for this. One pound lobster, half pound crab.
Check out that hazelnut panko crumb.
To hold a lot of cheese, we are always gravitating towards Cavatappi noodles.
MACARONI & CHEESE WITH LOBSTER CLAW AND LUMP CRAB MEAT AND A ROASTED HAZELNUT PANKO CRUMB RECIPE
Macaroni Ingredients
1 lb cooked lobster claw meat
1/2 lb lump crab meat
sea salt for seasoning pasta water
16 oz cavatappi pasta noodles
Cheese Sauce Ingredients
3 tablespoons unsalted butter
1/2 cup AP flour
1 cup seafood stock
2 cups whole milk
1 cup heavy whipping cream
1 teaspoon nutmeg
2 cups grated gruyere cheese
2 cups grated sharp New York white cheddar
2 cups grated colby jack cheese
1 tablespoon hazelnut oil (or regular olive oil)
1 tablespoon red pepper flakes
1 teaspoon freshly ground black pepper and sea sal
Panko Crumb Ingredients
4 tablespoons unsalted butter, softened
1 cup panko bread crumbs, crushed finer than box size
3 tablespoons chopped fresh parsley
3 tablespoons roasted hazelnuts (roast at 400 for 15 minutes, shake off skins), chopped to bread crumb size in food processor
1/2 teaspoon sea salt
3/4 cup shredded cheddar cheese
1 teaspoon cayenne pepper
Instructions
Toast a half cup of hazelnuts at 400°F for 15 minutes. Remove the thin shell skins by rubbing them together. Chop in processor to thin, and add with cup of crushed panko. Set aside.
Set oven to broil.
Remove the meat from claws of lobster (or just buy declawed packs like I did). Boil the cavatappi until al dente. Usually 9 minutes. Drain in colander, and prep a 9x13” baking tray with vegetable spray for baking. Set aside.
For the cheese sauce, in a large sauce pan at medium-low heat, melt the butter. Add the flour and whisk for 1 minute. Increase the heat to medium-high and add the stock, milk and cream and whisk until smooth. Continue cooking for 5 minutes or until sauce has thickened. Add the nutmeg and stir until combined fully. Pour slowly and evenly into the casserole baking dish.
Remove from heat and add the gruyere, white cheddar and colby jack cheese and stir to melt until smooth. Add in the cooked pasta and fold it in to combine. Add the lobster and crab meat, along with the hazelnut oil. Season with red pepper flakes, cayenne, pepper and salt to taste.
For the panko hazelnut crumb, melt the butter in a saute´ pan over medium heat. Add the panko with hazelnuts and toss until golden. Remove from heat and add in parsley, cayenne and salt.
Top the casserole with the shredded cheddar cheese first, then pour over the panko crumb mixture.
Broil the casserole for 7 minutes, or until top is golden brown.
