Today is my son’s birthday and I made a version of his favorite Surf n’ Turf. The star is the Lobster Mac n’ Cheese, alongside Grilled Rib-Eye and Sautéed Spinach. For dessert, it’s Vanilla Cake with Buttercream Frosting and Chocolate Peanut Butter Balls (a recipe for another post but the picture is below). I enjoy making my young, adult children and my spouse their favorite meals on their birthday. When my kids were younger we had big birthday parties with their childhood friends and family but as they got older the celebrations became smaller.

I first made Lobster Mac n’ Cheese about 10 years ago for my oldest daughter’s birthday while living in New England. Lobster was abundant and easily purchased at our local grocery store. Even though we now live on the opposite coast, I found lobster tails at our local grocery to make this wonderful childhood, comfort-food that’s all grown-up.

Lobster Mac n’ Cheese

Vegetable oil

1 pound elbow macaroni (or other shell-shaped pasta of your choice), cooked al dente

1 cup Monterey, swiss, fontina or gruyere (this is totally up to you since all melt easily and taste great), shredded

1 1/2 cups sharp cheddar, shredded

1 quart whole milk

1 stick unsalted butter, divided

1/2 cup flour

salt and ground pepper

1/2 tsp nutmeg

1 to 1 1/2 pounds cooked lobster meat (defrost if frozen)

1 1/2 cups crushed butter crackers, such as Ritz (I smash them in a plastic bag with a rolling pin)

Directions:

1. Preheat your oven to 375 degrees F.
2. Drizzle about 2 tsp oil into a boiling pot of salted water. Add the pasta and cook according to the instructions but al dente. Drain well. (You want the pasta al dente or slightly firm since it will continue to cook in the oven with the other ingredients.)
3. Add milk to a microwave safe container and heat about 1 to 2 minutes, set aside.
4. In a large pot, melt 6 TBSP of the butter. Add the flour and cook about 2 to 3 minutes stirring continually with a whisk. Then, while whisking add in the hot milk and cook two minutes longer until thick and smooth. You can add additional milk if it’s too pasty.
5. Turn off the heat and add the cheese(s), salt, pepper and nutmeg. Stir until incorporated and the cheeses until melted and smooth.
6. Add the cooked macaroni and stir to incorporate completely. At this point, you can add half of the mixture into one of two buttered casserole dishes — one will be with lobster and one without lobster (for picky eaters). Keep the other half of the mixture in the pot and add in the lobster. Then, add to the other butter casserole. You can forego this part entirely if everyone is eating lobster and add into one large butter casserole or 6-8 individual gratin dishes.
7. Melt the remaining 2 TBSP butter and combine with the crushed butter crackers. Divide and sprinkle on top of all the casserole or gratin dishes.
8. Bake for 30 to 35 minutes until bubbly and browned on the top.

Note:

The lobster can be substituted for crab, pancetta, bacon or any other of your favorites.

To cook the lobster, place it in boiling salted water (I used the pasta water and returned it to a boil). Let cook for about 4-5 minutes until the translucent color turns white and pink — don’t overcook or it’ll be rubber. Or, you can grill the lobster as well. Remove and let cool before cutting into chunks and adding to the pasta mixture.

Future White and Chocolate Peanut Butter Ball Recipe

Enjoy! XOXO Jill