Maine’s Arrows Restaurant serves this classic entrée with the lobster in the shell placed on top of the macaroni and cheese. Here, however, the large pieces are baked within the pasta and creamy cheese sauce, making it a rich main course; you’ll only need a simple salad or sautéed greens as a side.
Not a seafood lover? Use the Recipe Maker to create your own mac and cheese recipe with only your favorite ingredients.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside.
If using stale bread, tear it into 1-inch pieces and pulse them in a food processor until smooth. Melt 2 Tbs. of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the breadcrumbs for 2 minutes, or until browned. Season with salt and pepper and set aside.
In a large saucepan, melt the remaining 5 Tbs. butter over medium-low heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to make a roux. Whisk in the milk in a slow, steady stream, whisking constantly for about 3 minutes. When it comes to a simmer, stir in the cheese, nutmeg, and mustard; season with salt and pepper to taste. Remove from the heat and cover.
Boil a large pot of water, season with salt, and cook the pasta as directed on the package instructions. Drain the pasta and pour into a large bowl. Add the cheese sauce and lobster meat; mix well. Transfer to the prepared dish. Sprinkle the breadcrumb topping evenly over the macaroni. Bake, uncovered, for 20 to 30 minutes, or until golden brown. Let cool for 5 minutes before serving. Garnish with the parsley and serve.
I read the previous review, and used 1/3 parmesan cheese to try to spice it up. But in the end, I agree - it's very mild, nearly bland. I found that some extra S&P at the table helped - but next time I might also add more flavour in the bread crumbs - perhaps some thyme like in the classic mac&cheese in #23 - or experiment with stronger cheeses - maybe either swiss alone or swiss and parmesan. This is good but it deserves to taste better.
This was good but mild, and a little too much nutmeg. I will add a pinch of cayenne next time, and perhaps a bit of swiss cheese.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?