Lobster Macaroni and Cheese

This lobster macaroni and cheese recipe is an adaptation of a recipe from Chef Michael Smith from PEI, Canada's most well-known chef. Chef Michael hosts multiple culinary TV shows and is the author of multiple cookbooks. Oh yeah, and he was head chef at the 2010 Winter Olympics. For all you foodies who worship Jamie Oliver… check out Chef at Home. You just might change your favourite chef.

Michael's most recent cookbook:

Mac and cheese with lobster turns a comfort food into something a little fancier. It's certainly much tastier than KD! So anyway, enough about my inspiration for the recipe, and on to it.

1 lb uncooked macaroni
¼ cup butter
2 garlic cloves
½ cup flour
½ cup white wine
1 can evaporated milk
4 cups milk
1 Tbsp paprika
¼ tsp cayenne pepper
16 to 20 ounces cheese, grated (see below)
2 cups breadcrumbs
1 lb cooked lobster meat, chopped into chunks

Cheese – You can try different mixtures of cheese, and use more or less depending on how cheesy you want it. The most common version of the recipe uses 12 ounces of Gruyere and 8 ounces of Cheddar. Chef Michael's original recipe calls for 8 ounces of Cheddar and 8 ounces of Monteray Jack. I personally like to use a mixture of Swiss and Gouda, with just a little Cheddar thrown in.

Preheat the oven to 350 degrees F.

Bring a full pot of well-salted water to a rolling boil. Turn the heat down and put in the macaroni. Cook until it is almost, but not quite, al-dente. The pasta should be almost tender, but still firmer than you would want to eat. It will finish cooking in the oven. Drain the pasta and set it aside.

Melt the butter over low heat. Mince the garlic and add it to the butter. Add the flour slowly, stirring constantly to dissolve any lumps. Slowly stir in the wine and the milk. Continue stirring until the mixture starts to thicken just a little. Add the paprika, cayenne, and cheese. Michael's recipe includes 2 Tbsp of Dijon mustard. I prefer it without the mustard, but if you want to add it, you would do so here. You can also add a dash of salt and pepper for seasoning, or, I like to add a dash of dulse flakes.

Stir the pasta, lobster meat, and cheese mixture together. Grease a baking dish and pour the mixture into the dish. Cover with breadcrumbs. You can top the breadcrumbs with additional cheese, if you like. Bake about 30 minutes, or until it is heated through and the breadcrumbs are golden brown (and the cheese on top is melted, if you added any).

Lobster macaroni and cheese can be served with a side salad and some nice warm bread.

Serves 6.

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