Lobster Mac & Cheese
Lobster Mac & Cheese
This recipe for Lobster Mac & Cheese comes from Matthew Brown of SoPo Seafood in South Portland, Maine. Matthew is a contributor to the Maine Fishermen’s Association cookbook, Catch.
Recipe provided by
Matthew Brown
Ingredients
- 2 pounds picked lobster meat, roughly chopped
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- 1 small onion (chopped)
- 1 stick butter (½ cup for roux)
- ½ stick butter (quarter cup, for cracker topping)
- ½ cup flour
- 1 pound box medium shells (cooked according to directions on box)
- 3 cups grated cheese (gruyère, gouda, cheddar)
- 2 cups seafood stock
- 3 cups milk
- 1 sleeve Ritz crackers, crushed
- Serves:
Directions
Melt a stick of butter in a large soup pot over medium heat. Sauté onions until soft. Whisk in flour, and cook roux for three to four minutes on low heat. Slowly whisk in the seafood stock and milk, turn the heat up and keep stirring until this comes to a boil. Once it comes to a boil, pull it off the stove and stir in your cheese, cooked shells and lobster meat.
Melt the ½ stick of butter and combine with the crushed Ritz crackers. Transfer lobster mac and cheese into a 9” x 13” baking pan. Top with Ritz cracker mixture, bake at 350°F for an hour
