Bobby Flay Lobster Mac And Cheese Recipe

This Bobby Flay Lobster Mac And Cheese Recipe is a decadent and luxurious recipe, which features succulent lobster meat and a complex mussel stock base. It’s the ultimate indulgence, ready in about 1 hour and 15 minutes.

Bobby Flay Lobster Mac And Cheese Recipe Ingredients

Mussel Stock:

• 2 tablespoons olive oil
• 4 shallots, coarsely chopped
• 1 cup dry white wine
• 2 pounds mussels, scrubbed and debearded

Mac and Cheese Base:

• 6 tablespoons unsalted butter
• 6 tablespoons flour
• 3 cups Mussel Stock (prepared above)
• 2 cups whole milk, heated
• 1 cup heavy whipping cream, heated
• 1 1/2 pounds fontina cheese, coarsely grated
• 1 pound taleggio cheese, rind removed and cut into pieces
• 1/4 cup grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh tarragon
• 1 pound large pasta shells, cooked al dente
• Two 2-pound lobsters, steamed, meat removed and chopped

Anchovy Crumb Topping:

• 1 1/2 cups coarse breadcrumbs (panko or fresh)
• 2 tablespoons olive oil
• 2 teaspoons minced anchovy fillets
• 1/4 cup chopped fresh parsley
• 2 teaspoons grated lemon zest
• Salt and freshly ground black pepper

How To Make Bobby Flay Lobster Mac And Cheese

1. Make the Mussel Stock: Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the chopped shallots and cook until soft. Add the white wine and bring to a boil. Add the mussels, cover tightly, and steam for 3-5 minutes until they open. Remove the mussels (save them for a snack!). Strain the broth through a fine-mesh sieve into a saucepan. You need 3 cups; if you have less, top it up with clam juice or water. Keep warm.
2. Make the Roux: In a large heavy-bottomed pot or Dutch oven, melt the 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture smells nutty but hasn’t browned too much.
3. Create the Béchamel: Slowly whisk in the warm mussel stock, heated milk, and heated cream. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for about 5 minutes until the sauce is thickened and smooth.
4. Melt the Cheeses: Remove the pot from the heat. Stir in the grated fontina, cubed taleggio, and grated Parmigiano-Reggiano. Stir continuously until all cheeses are fully melted and the sauce is velvety. Season with salt and pepper.
5. Fold in flavors: Stir in the 1/2 cup parsley, thyme, and tarragon. Add the cooked pasta shells and the chopped lobster meat. Fold gently to coat the pasta and warm the lobster through without breaking the meat up.
6. Make the Crumb Topping: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced anchovy and cook for 1 minute until it “melts” into the oil. Add the breadcrumbs, salt, and pepper. Toast, stirring frequently, until the crumbs are golden brown and crisp. Remove from heat and stir in the parsley and lemon zest.
7. Serve: Divide the creamy lobster pasta into warm bowls. Sprinkle generously with the anchovy-lemon crumb topping. Serve immediately.

Recipe Tips

• The Cheese Choice: Taleggio is a semi-soft, washed-rind Italian cheese with a strong aroma but a mild, fruity flavor. It melts beautifully. Important: You must cut the rind off before using it, or it will not melt into the sauce.
• Mussel Stock: This is the secret weapon. Using mussel stock instead of just milk infuses the entire dish with a deep seafood umami flavor that complements the lobster. Do not substitute with chicken broth.
• Anchovy Crumbs: Don’t be scared of the anchovy! It adds a savory, salty kick to the breadcrumbs that cuts through the richness of the cheese. It won’t taste “fishy.”
• Lobster Prep: Steam your lobsters just until done (or buy pre-cooked meat). Since they are added to the hot sauce at the end, you don’t want to overcook them initially, or they will become rubbery.

What To Serve With Bobby Flay Lobster Mac And Cheese

This dish is incredibly rich, so pair it with acid and greens.

• Arugula Salad: A peppery salad with a lemon vinaigrette is the perfect palate cleanser.
• White Wine: A buttery Chardonnay or a crisp Sauvignon Blanc.
• Roasted Asparagus: Simple and green.
• Crusty Baguette: To sop up any leftover cheese sauce.

How To Store Bobby Flay Lobster Mac And Cheese Recipe

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Seafood pasta should be eaten quickly.
• Reheat: Reheat gently in a saucepan over low heat. You will likely need to add a splash of milk or cream to loosen the sauce, as it will thicken significantly in the fridge.
• Freeze: Freezing is not recommended. The cream-based sauce may separate, and the texture of the lobster will suffer.

Bobby Flay Lobster Mac And Cheese Nutrition Facts

• Calories: 950
• Total Fat: 60g
• Saturated Fat: 35g
• Cholesterol: 240mg
• Sodium: 1400mg
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugar: 6g
• Protein: 45g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Bobby Flay Philly Cheesesteak Recipe
• Bobby Flay Crock Pot Mac And Cheese Recipe
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