Lobster Mac and Cheese

Ingredients

• 8 ounces (250g) uncooked macaroni ((or more if desired))
• 3 tablespoons (60g) unsalted butter
• 2 tablespoons (16g) flour
• 1 12-ounce can (355ml) evaporated milk
• ¾ cup (177ml) half and half ((or replace with milk))
• ½-1 tablespoon (3-7g) onion powder
• 2 teaspoons (6-7g) garlic powder
• ½-1 teaspoon (2-5g) Creole seasoning
• ¼ teaspoon (<1g) cayenne pepper
• ½ cup (50g) mozzarella cheese, (grated)
• ½ cup (50g) sharp cheddar cheese, (grated)
• ½ cup (50g) jack cheese, (grated)
• salt and pepper (to taste)
• ½ pound (225g) cooked lobster meat

Steps

1. 1

   Add water to a large pot about 3-4 inches deep, enough to cover the whole lobster. Then, bring a pot of water to a rolling boil (water boiled rapidly with loads of bubbling).

2. 2

   Gently add lobsters to the boiling water headfirst. Cover the pot with a tight-fitting cover, return to a boil as quickly as possible, and start the timer. It should take 7-8 minutes for a 1½-pound lobster.NOTE: Add 2-3 minutes per pound for each additional pound for extra-large lobsters.

3. 3

   Drain and shock the lobster under cold water.

4. 4

   Carefully remove the lobster from the pot; tongs work great for this. Place it on a board or a working surface.

5. 5

   Carefully crack the lobster's claw without tearing the meat, then remove the meat. A rolling pin, mallet, or lobster cracker all work to break it open. Cut the tail open and remove the meat.

6. 6

   Cook pasta al dente according to package instructions and drain.

7. 7

   Add butter to the skillet, and as soon as butter melts, whisk in flour. Continue whisking until flour is thoroughly mixed with butter, then cook for about a minute to eliminate the flour taste.

8. 8

   Slowly add evaporated milk a little at a time, followed by the half and half; you don't want the mixture to form lumps. Simmer for 3-5 minutes until the mixture thickens slightly.

9. 9

   Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.

10. 10

    Bring to a simmer and let it simmer gently for about 2 minutes.

11. 11

    Stir in the cheeses (reserve ½ cup for the topping) and continue stirring until everything's melted and evenly combined and smooth. Adjust salt and pepper to taste.

12. 12

    Add the pasta and lobster to the pan with the cheese sauce and stir to incorporate evenly. Spread some lobster on top.

13. 13

    Transfer the pasta mixture from the pan into a lightly greased 2-quart baking dish. Then top with the remaining cheese.

14. 14

    Bake at 375℉/190℃ for about 20 minutes or until golden and bubbly.