Every once in a while I post a video that makes a recipe look way harder than it is, and this “simple” lobster macaroni and cheese is one such dish. The problem has to do with the fact that for this kind of recipe, we’re preparing each of the main components simultaneously.
While you finish your cheese sauce, you cook your pasta; in between stirs you cut up your lobster, and make your breadcrumbs. Nothing technically difficult, but since I decided to film the steps in the order I did them (instead of prepping things ahead and filming each component start to finish), this does look kind of daunting. It’s not.
You can actually prep these ahead, and bake before that romantic, possibly Valentine’s, dinner. You probably want to take them out and let them warm up for 30 minutes before before baking. By the way, only bake these until the tops are browned, and the inside is just hot. If you leave them in past that point, you’re risking the cheese breaking, and things will get greasy.
As far as the lobster goes, tails are pretty easy to find, and one 5 or 6-ounce tail per person is plenty with the rich, cheesy macaroni. Of course, you’ll want to check to make sure your sweetheart isn’t allergic to shellfish, because that would be a little awkward. Otherwise, I hope you give this a try soon. Enjoy!
1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)
1/2 teaspoon fresh thyme leaves
*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.
For the crumbs:
3 tablespoons panko breadcrumbs 1 tablespoon melted butter, or enough to moisten 2 tablespoons grated Parmigiano Reggiano