Lobster Mac & Cheese

by brookefiore

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When lobsters first come to mind, I think of summertime and red
gingham tablecloth, lighthouses and corn on the cob, tanned skin and
beach passes, sandy sheets and boat rides. However, I also tend to
think of glitter, confetti, and champagne as lobsters have always been
a staple on our New Year’s Eve menu.

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New Year’s Eve is one of my
favorite holidays despite a few years of dramatic nights and sipping
on too much champagne. The sentimental reflection on another year gone
by and the fresh slate that is the New Year always gives me a burst of
energy and hope that I gratefully accept.

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Far be it from summer, as the snow blanketed the town just before the
New Year, I was finally granted my winter wonderland and the lobsters
had been ordered.  I had recently read that lobsters are thought to
bring bad luck on New Year’s because of their tendency to walk
backwards, apparently thought to have the power to reverse good
fortune.

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That being said, the fun of prying the lobster open and using
the itty bitty fork to harvest the meat is far too satisfying and
delicious to abandon all because of some coincidental bad memories and
superstition.

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I am happy to report that I have dodged bad fortune this year despite
inviting lobsters to our festivities. The best part of all was the
accidental ordering of an extra lobster which of course meant lunch
for New Year’s Day. Rather than straight up with a bit of lemon, I
made lobster Mac and Cheese, the ultimate comfort food if there ever
was one! I had never attempted my own Mac and Cheese before but I
think it’s safe to say I won’t ever be preparing it from the box
again.

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Happy New Years!

Lobster Mac and Cheese

Adapted from The Black Peppercorn

Makes 5 Ramekins

1 1/2 cups dry macaroni pasta

1/2 cup grated sharp cheddar

1/2 cup freshly grated mozzarella

1/3 cup grated parmesan cheese

1 cup skim milk

2 TBSP all-purpose flour

2 TBSP unsalted butter

salt and pepper to taste

1 1/2 lobster, meat removed and chopped

For Crumb Topping:

1/3 cup whole wheat bread crumbs

1-2 TBSP fresh parsley, minced

2 TBSP unsalted butter

1/4 cup grated parmesan cheese

Preheat oven to 350F. Spray 5 ramekins with non-stick cooking spray. Cook pasta according to directions on the package. Meanwhile, melt butter in a medium sauce pan over medium heat, whisk in flour to create a roux, whisk for another minute until smooth. Slowly pour in milk, whisking constantly until smooth. Stir in cheeses, salt and pepper until combined. Add to pasta along with lobster meat and stir until combined and macaroni is covered. Scoop into ramekins.

Melt butter in a small bowl and mix in bread crumbs with a fork until bread crumbs are covered. Stir in 1/4 cup parmesan cheese and parsley. Sprinkle on top of each macaroni mixture and bake the ramekins for 12-14 minutes.

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