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Prince Edward Island 100% Wild Caught Lobster

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Lobster Mac and Cheese
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Lobster Mac and Cheese

Recipe by Tracy Wedge
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

930

kcal

This Lobster Mac and Cheese will add a splash of Atlantic Lobster to this classic dish for a touch of class and a delicious meal.

Ingredients

  • 1 (16 oz) package elbow macaroni

  • 1 (2 lb) lobster, split

  • 2 tbsp butter

  • 1 small onion, diced

  • 1 clove garlic, minced

  • 1 shallot, chopped

  • 10 black peppercorns

  • 2 cups milk

  • 5 tbsp butter

  • 5 tbsp all-purpose flour

  • 1 lb shredded Gruyere cheese

  • 3 cups shredded Cheddar cheese

  • 1 cup grated Romano cheese

  • salt and pepper to taste

  • 3 tbsp panko bread crumbs

Directions

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil.
  • Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.
  • Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up.
  • Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes.
  • Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat.
  • Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside.
  • Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat.
  • Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.
  • Strain the milk through a mesh sieve.
  • Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. 15. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.
  • Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni.
  • Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories930
  • % Daily Value *
  • Total Fat 50g 77%
    • Total Carbohydrate 55g 19%
      • Protein 64g 128%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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        Royal Star Foods Ltd.
        PO Box 69, 175 Judes Point Road
        Tignish, PE, Canada C0B 2B0

        902-882-2050 (office)
        902-882-2846 (fax)
        sales@royalstarfoods.com

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