Lobster and Shrimp Mac ‘n Cheese Recipe
How to Make Lobster and Shrimp Mac ‘n Cheese – 10 easy Steps
- 1 lb. cooked lobster meat chopped in 1-inch pieces
- ½ lb. cooked shrimp chopped in half
- ½ cup Italian breadcrumbs
- ¾ pound any spiral pasta like rotini or fusilli
- ¼ cup all-purpose flour
- 2 cups milk 2% only
- 4 tbsp. unsalted butter divided
- 6 oz. Gruyere cheese grated
- 4 ounces Killaree cheddar or any white cheddar, grated
- ½ tsp. freshly ground black pepper
- 1 tsp. salt
- This lobster mac and cheese recipe includes cavatappi pasta, cheddar, fontina, and parmesan cheese,
- Bring water to a boil into a large pot and cook the pasta according to the directions indicated on the package. Drain the pasta, set it aside and let it cool down.
- Preheat your oven into 375°F and while on it, heat (not boil) the milk in a sauce pan.
- In a large skillet, melt 2 tbsp. of butter and add the ¼ cup flour. Cook the flour mixture over low heat for about 2 minutes while continuously whisking it.
- While still whisking, add the hot milk and cook for another 1-2 minutes until you achieve a thick and smooth consistency.
- Remove from the heat and add the cheddar, Gruyere, salt and pepper.
- Next, add the already-cooked pasta, shrimp and lobster meat. Mix well in order to coat everything with the cheese mixture.
- Put the entire mixture into a casserole dish (large pie dish will also do).
- You also have to melt the remaining 2 tbsp. of butter with the half cup breadcrumbs.
- Sprinkle the buttered breadcrumbs on top of the mac ‘n cheese before baking it for about 30-35minutes until the mixture is all bubbly. The breadcrumbs on top should have browned, too.
- Let your lobster and shrimp mac ‘n cheese cool a bit before serving.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Lobster and Shrimp Mac ‘n Cheese: Slow Cooker Method
(Use the standard quantities from the original recipe)
- Pasta Prep: Start by boiling the pasta on the stovetop. However, cook it for half the time recommended on the package, as it will continue to cook in the slow cooker. Drain the pasta and set aside.
- Seafood Sauté: In a skillet over medium heat, add a touch of butter or oil. Sauté your lobster and shrimp pieces just until they’re slightly pink. Remember, they’ll be cooked further in the slow cooker, so we’re aiming to just seal in the juices here.
- Cheese Sauce Start: In a separate pot, create your cheese sauce by melting butter, whisking in flour to create a roux, then slowly adding in milk and the shredded cheeses. Stir continuously to create a smooth mixture. It doesn’t need to be fully melted, just combined well.
- Slow Cooker Time: Pour your semi-cooked pasta, sautéd seafood, and cheese sauce mixture into the slow cooker. Give it a gentle stir to ensure everything’s well combined.
- Setting: Set your slow cooker to the ‘LOW’ setting and let it cook for 2 to 2.5 hours. Ensure you give it a gentle stir every 30 minutes to prevent the pasta from sticking to the bottom and to ensure even cooking.
- Finishing Touches: Check the consistency after 2 hours. If you like a creamier texture, you can add a splash of milk and let it cook for another 15-20 minutes. Once done, season with salt, pepper, and any herbs of your choice.
- Serve and Savor: Once everything’s beautifully melded and the pasta is tender, turn off the slow cooker. Let it sit for about 10 minutes before serving. This helps the flavors to settle in. Dish out generous portions, sprinkle some freshly chopped parsley or chives, and enjoy!
Tips for making Lobster and Shrimp Mac ‘n Cheese
Serving Suggestions for Lobster and Shrimp Mac ‘n Cheese
- Sides: Lightly dressed green salads, with vinaigrette, provide a refreshing counterpoint to the richness of the mac ‘n cheese. A citrusy coleslaw or a tomato-based bruschetta can also balance the creamy texture.
- Garnishes: A sprinkle of fresh herbs like parsley, chives, or even a touch of dill can enhance the seafood flavor. Crumbled bacon or toasted breadcrumbs add a delightful crunch.
- Beverages: Wines such as a buttery Chardonnay or a crisp Sauvignon Blanc pair beautifully. If you prefer non-alcoholic, a cool lemon-cucumber sparkling water complements the dish wonderfully.
- Alternate Serving Ideas: Consider serving in individual ramekins for a more personalized touch. Alternatively, use a hollowed-out bread bowl for a rustic presentation.
Lobster and Shrimp Mac ‘n Cheese Cooking Tips
- Cheese Matters: Always use freshly grated cheese. Pre-packaged shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Seafood Sensibility: Don’t overcook the seafood. Lobster and shrimp can easily turn rubbery if cooked for too long. Remember, they’ll continue to cook in the sauce.
- Pasta Pointers: Always salt your pasta water. It’s the first step to building flavors. And remember, for this recipe, undercooking the pasta slightly ensures it doesn’t turn mushy in the sauce.
- Sauce Secrets: If your cheese sauce turns out lumpy, use an immersion blender to smoothen it. Remember to keep the sauce on the looser side, as it’ll thicken upon baking.
FAQs About Lobster and Shrimp Mac ‘n Cheese
- How can I store the leftovers? Transfer any remaining Lobster and Shrimp Mac ‘n Cheese into an airtight container and refrigerate. It should be consumed within 2-3 days for the best flavor. To reheat, sprinkle a bit of milk or cream on top and microwave or bake until hot.
- Can I freeze this dish? Yes, you can. Once cooled, place it in a freezer-safe container and freeze. To serve, thaw overnight in the refrigerator and reheat in the oven.
- What type of pasta works best? Elbow macaroni is classic, but shells or cavatappi work wonderfully as they trap the sauce and chunks of seafood.
- Can I use other seafood instead of lobster and shrimp? Certainly! Scallops or crab meat can be great additions or replacements. Just adjust the cooking time accordingly.
- My cheese sauce is too thick. What should I do? No worries! Just add a splash of milk or cream and whisk it in until you achieve the desired consistency.
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