Lobster Mac and Cheese

Yield:  6-8 servings 



 Raw Lobster CK (Claw and Knuckle) Meat  1 lb (454 g)
 Cooked Farfalle Pasta  5 cups (1250 ml)
 2% Milk  2 ½ cups (625 ml)
 Fontina Cheese  1 cup (250 ml)
 Mascarpone Cheese  ½ cup (125 ml)
 Blanched Asparagus, finely sliced on bias  ½ cup (125 ml)
 Brandy  ¼ cup (60 ml)
 Shallot, finely chopped  1
 Cloves of Garlic, minced  2
 Brandy  2 Tbsp (30 ml)
 Unsalted Butter  ¼ cup (60 ml)
 All-Purpose Flour  ½ cup (125 ml)
 Dried Bay Leaf  1
 Fresh Ground Cayenne Pepper  to taste
 Sea Salt  to taste
 Black Pepper  to taste


  • Cook pasta and set aside.
  • Bring milk, bay leaf and garlic to a gentle simmer.
  • Remove pan from heat and allow flavours to infuse for 15 minutes.
  • Melt butter in a saucepan and add shallots, sauté until shallots are translucent.
  • Incorporate flour with a whisk.
  • Cook at a low temperature until flour is golden in colour.
  • Add brandy.
  • Slowly whisk milk into flour mixture until fully incorporated.
  • Cook for 10 to 15 minutes on low heat, whisking often, until sauce has thickened.
  • Add cayenne and black pepper (Note: wait until end to season with salt, lobster will add much flavour.)
  • Add lobster and cook in sauce until lobster is close to desired texture.
  • Add cheese then the cooked pasta and asparagus, season to taste.

 Method for Serving

  • Garnish with cooked lobster, grated cheese and slices of asparagus.
  • Serve immediately.

Recipe courtesy of Gourmet Chef Packers

Lobster Mac and Cheese