How To Make Lobster Mac & Cheese _ Easy & Delicious Lobster Mac & Cheese Recipe #MacAndCheese

**The Art of Creating a Rich and Creamy Lobster Mac and Cheese**

When it comes to creating a rich and creamy lobster mac and cheese, the foundation lies in the roux. To start, we need all-purpose flour that's going to effectively create our roux, which is going to be the thickening agent for this cheese sauce. In order to get rid of any raw flour taste, we're cooking that mixture over low heat for two to three minutes. Next, we're adding about a fourth cup of dry white wine to deglaze the pan. If you don't want to use wine, you can substitute it with chicken stock and continue with the recipe.

As the wine reduces, we're then adding two cups of heavy cream and two cups of whole milk. It's essential to mix constantly to ensure your sauce stays nice and smooth. To prevent any clumps from forming, we break out the whisk and get mixing. As we whisk, we can see that our sauce is starting to come together beautifully.

With our roux in place, it's time to incorporate the cheese into the sauce. We're adding two tablespoons of sour cream followed by two ounces of boursin and garlic and herbs cheese. This special ingredient is worth its weight in gold – if you haven't tried it yet, definitely give it a shot from your local grocery store. As we continue to add more cheese to our sauce, we also bring in the elbow macaroni or cavatappi, whichever type of pasta you prefer.

Once we've added the noodles, we make sure to stir them immediately to prevent any sticking together. Then, we boil those noodles to package instructions while we finish adding the final touches to our cheese sauce. We're being cautious not to heat it too hot, as this can cause the sauce to separate and become oily.

To add flavor and seasoning to our mac and cheese, we adjust our salt and pepper to taste. We also reserve half of the lobster meat to top our dish later, while adding a little cheddar cheese to bring everything together.

With our flavors in check, it's time to assemble our masterpiece. We're combining our cooked macaroni with the liquid gold we just created, making sure to get into every nook and cranny. Then, we add as much or as little of that sauce as you want – for me, I like mine somewhere in the middle.

Finally, we top our mac and cheese off with a sprinkle of Cajun seasoning, leaving a little space at the top for adding our lobster meat later on. Pro tip: use a baking sheet to prevent spills and burns when placing your casserole dish in the oven. We also add some shredded cheese on top, reserving the remaining lobster chunks for garnish.

**The Moment of Truth**

Before we place our mac and cheese in the oven, let's make sure it looks as good as it tastes. A little chopped parsley adds a pop of color to the dish, and now all I need is my fork to dig in and try this masterpiece. Wish me luck!

As we take our first bite, the flavors explode in our mouths – creamy cheese sauce, perfectly cooked pasta, and that tender lobster meat combine to create a truly unforgettable experience. This recipe may be a mouthful, but trust me when I say it's worth every effort.

If you're planning on making this recipe, don't forget to subscribe to my channel, hit the notification bell, and give your boy a thumbs up. Your taste buds will thank you!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back it's time to put the final touches on that easter dinner menu and i have just what you need today i'll be showing you my recipe for lobster mac and cheese but before we do that please take a quick second to subscribe to the channel make sure to hit that bell enable notifications as well alright moving right along into our starting lineup we have cheddar cheese havarti boars and garlic and herbs one of my personal favorites along with some shredded monterey jack and some parmesan cheese i'm gonna break out the box grater and grate my own cheese i suggest you do the same because the store-bought stuff has anti-caking agents like potato starch and things like that that prevent the cheese from clumping together in the bag which is typically a good thing however when you're making a cheese sauce it prevents your sauce from getting nice and smooth and we don't want any lumps in our sauce so go ahead and grate that cheese yourself put those forearms to work there we go now we're moving on to dicing up our shallot and garlic if you don't have a shallot you can always use an onion in place of it not gonna need a whole lot of it we're just trying to infuse a little bit of that flavor into our sauce as always guys the specific measurements and ingredients can be found in the description box below so don't forget to check that out i'm going to smash up two garlic cloves here give them a nice fine dice you can break out the garlic press and mince it whatever floats your boat no right or wrong way to do this you do want to make sure that it's nice and fine though that that we don't have any large garlic chunks in your mac and cheese unless that's your thing just make sure you have some listerine on deck there we go moving on to our friends here we have four lobster tails these are kind of small so i went with four but you know depending on your serving size you can decide to use a little bit more or less also depends on the budget right we're gonna break out our kitchen scissors and remove the lobster meat from the shell you can save those shells and freeze them and make an awesome seafood stock with that so don't throw those things away take a nice sharp knife and remove the tail as you see me doing right here we're going to use that tail for presentation there we go nothing going to waste and just repeat that process until you've removed all of the lobster meat from the shell keeping the shelves for later again for that delicious seafood stock that you're gonna make go ahead and leave me a comment guys if you plan on making this recipe if you do please remember to tag me on instagram i absolutely love seeing you guys recreate these dishes we're going to take our knife now and just cut these lobster tails into bite-size chunks that we're going to later add to our mac and cheese once that's done set that aside and we're going to go ahead and salt our pasta water while we wait for that to come to a boil we're going to begin our cheese sauce so we're going in with 1 4 cup of butter that we're going to melt over medium-low heat to that melted butter we're going to add our lobster meat and kind of pre-cook the lobster meat a little bit that's going to allow the flavor from the lobster to infuse itself into our cheese sauce absolutely delicious tons of flavor packed into this sauce guys so we're just going to cook this lobster meat for you know about 60 to 90 seconds hit it with a little cajun seasoning as you see here there we go again medium low heat no need to get too hot here after about a minute and a half we're going to take our slotted spoon and remove that lobster leaving behind all the delicious flavor and melted butter going in with a little bit more butter and then we're going to add our garlic and shallot and give that about 60 to 90 seconds to kind of infuse its flavor into the butter as well absolutely delicious roux in the works here guys just to kick the flavor up yet another level we're going in with one to two teaspoons of better than bouillon lobster base if you can't find the lobster base you can use chicken base vegetable base whatever else you can find next we're going in with 1 4 cup of all-purpose flour that's going to effectively create our roux which is going to be the thickening agent for this cheese sauce for the mac and cheese you want to cook that for two to three minutes to cook that raw flour taste off then we're going in with about a fourth cup of dry white wine just to deglaze the pan if you don't want to use wine you can use chicken stock there and then we're going in with two cups of heavy cream and two cups of whole milk you want to mix constantly to ensure your sauce stays nice and smooth you can break out the whisk to ensure there's no clumps there we go keep on whisking as you can see here we have a nice smooth consistency and we'll start slowly incorporating our cheese you want to do that over low heat there we go slow and steady wins the race here next i'm going with two tablespoons of sour cream followed by two ounces of boars and garlic and herbs cheese that stuff is worth its weight in gold guys if you haven't tried that yet definitely pick it up from the grocery store now as you can see we have our water boiling we're going in with our elbow macaroni or cavatappi whatever you decide to use once you add the noodles make sure you stir it immediately to prevent the noodles from sticking together and we're just going to boil those noodles to package instructions meanwhile we're going to finish adding our cheese to the cheese sauce again over low heat here you don't want the heat to be too hot or your sauce will separate and become kind of oily and we don't want that taste as you go and adjust the season into your preference as always guys the specific measurements and ingredients can be found in the description box below so don't forget to check that out and finally going in with a little cheddar cheese there we go that's the smooth cheese sauce we're looking for right there going in with a little bit more seasoning and we're going to add about half of our lobster meat we're going to reserve half of that lobster meat to top our mac and cheese here in a minute and now it's time when we really make the magic happen we've been building flavor every step of the way we're going to add our cooked macaroni to the pot pour over that cheese sauce or that liquid gold we just made make sure you get in there and taste it one last time so you can adjust the seasoning to your preference there's no egg included here so it's safe to taste it throughout and then you can add as much or as little of that sauce as you want depending on how thick or runny you want your mac and cheese to be i like mine somewhere in the middle so we're going to add a little bit more say it with me guys looking good should have gave you a little sound on this shot going down with one last sprinkle of cajun seasoning you can also use a little all-purpose seasoning salt pepper garlic onion powder something like that and now it's time to put it in the oven so we're gonna get our casserole dish ready fill it up to the top leave a little bit of space for us to add that lobster meat to the top as well one pro tip guys make sure you put this on a baking sheet that way nothing spills over and burns up in your oven that's not fun we're going to add a few of these lobster chunks to the top just to make sure we have good bites of lobster throughout we're going to top it with some shredded cheese and none of that breadcrumb nonsense and then this is going in a 375 degree oven for about 30 minutes or until it's beautifully browned and bubbly there we go got an adequate topping of cheese don't forget about those lobster tails that we preserved earlier that's going to make for a beautiful presentation so we're going to add that to the edges as you see me doing right here nice elegant plating this is going to take it up another level give it a nice appearance remember guys you eat with your eyes first there we go now that we've got that out of the way into the oven she goes and after about 30 minutes this is how we look brace yourself for a trademark money shot gotta hit it with a little chopped parsley for a pop of color and now all i need is my fork because i have got to dig in and try this looks like it's way too hot for the taste test matt but uh wish me luck oh man this recipe is money guys you guys have got to try this let me know in the comments if you're planning on making this and there you have it guys that's my recipe for lobster mac and cheese don't forget to give your boy a thumbs up make sure you hit the subscribe button and that bell to enable notifications and as always thank you for your supportwhat's up guys welcome back it's time to put the final touches on that easter dinner menu and i have just what you need today i'll be showing you my recipe for lobster mac and cheese but before we do that please take a quick second to subscribe to the channel make sure to hit that bell enable notifications as well alright moving right along into our starting lineup we have cheddar cheese havarti boars and garlic and herbs one of my personal favorites along with some shredded monterey jack and some parmesan cheese i'm gonna break out the box grater and grate my own cheese i suggest you do the same because the store-bought stuff has anti-caking agents like potato starch and things like that that prevent the cheese from clumping together in the bag which is typically a good thing however when you're making a cheese sauce it prevents your sauce from getting nice and smooth and we don't want any lumps in our sauce so go ahead and grate that cheese yourself put those forearms to work there we go now we're moving on to dicing up our shallot and garlic if you don't have a shallot you can always use an onion in place of it not gonna need a whole lot of it we're just trying to infuse a little bit of that flavor into our sauce as always guys the specific measurements and ingredients can be found in the description box below so don't forget to check that out i'm going to smash up two garlic cloves here give them a nice fine dice you can break out the garlic press and mince it whatever floats your boat no right or wrong way to do this you do want to make sure that it's nice and fine though that that we don't have any large garlic chunks in your mac and cheese unless that's your thing just make sure you have some listerine on deck there we go moving on to our friends here we have four lobster tails these are kind of small so i went with four but you know depending on your serving size you can decide to use a little bit more or less also depends on the budget right we're gonna break out our kitchen scissors and remove the lobster meat from the shell you can save those shells and freeze them and make an awesome seafood stock with that so don't throw those things away take a nice sharp knife and remove the tail as you see me doing right here we're going to use that tail for presentation there we go nothing going to waste and just repeat that process until you've removed all of the lobster meat from the shell keeping the shelves for later again for that delicious seafood stock that you're gonna make go ahead and leave me a comment guys if you plan on making this recipe if you do please remember to tag me on instagram i absolutely love seeing you guys recreate these dishes we're going to take our knife now and just cut these lobster tails into bite-size chunks that we're going to later add to our mac and cheese once that's done set that aside and we're going to go ahead and salt our pasta water while we wait for that to come to a boil we're going to begin our cheese sauce so we're going in with 1 4 cup of butter that we're going to melt over medium-low heat to that melted butter we're going to add our lobster meat and kind of pre-cook the lobster meat a little bit that's going to allow the flavor from the lobster to infuse itself into our cheese sauce absolutely delicious tons of flavor packed into this sauce guys so we're just going to cook this lobster meat for you know about 60 to 90 seconds hit it with a little cajun seasoning as you see here there we go again medium low heat no need to get too hot here after about a minute and a half we're going to take our slotted spoon and remove that lobster leaving behind all the delicious flavor and melted butter going in with a little bit more butter and then we're going to add our garlic and shallot and give that about 60 to 90 seconds to kind of infuse its flavor into the butter as well absolutely delicious roux in the works here guys just to kick the flavor up yet another level we're going in with one to two teaspoons of better than bouillon lobster base if you can't find the lobster base you can use chicken base vegetable base whatever else you can find next we're going in with 1 4 cup of all-purpose flour that's going to effectively create our roux which is going to be the thickening agent for this cheese sauce for the mac and cheese you want to cook that for two to three minutes to cook that raw flour taste off then we're going in with about a fourth cup of dry white wine just to deglaze the pan if you don't want to use wine you can use chicken stock there and then we're going in with two cups of heavy cream and two cups of whole milk you want to mix constantly to ensure your sauce stays nice and smooth you can break out the whisk to ensure there's no clumps there we go keep on whisking as you can see here we have a nice smooth consistency and we'll start slowly incorporating our cheese you want to do that over low heat there we go slow and steady wins the race here next i'm going with two tablespoons of sour cream followed by two ounces of boars and garlic and herbs cheese that stuff is worth its weight in gold guys if you haven't tried that yet definitely pick it up from the grocery store now as you can see we have our water boiling we're going in with our elbow macaroni or cavatappi whatever you decide to use once you add the noodles make sure you stir it immediately to prevent the noodles from sticking together and we're just going to boil those noodles to package instructions meanwhile we're going to finish adding our cheese to the cheese sauce again over low heat here you don't want the heat to be too hot or your sauce will separate and become kind of oily and we don't want that taste as you go and adjust the season into your preference as always guys the specific measurements and ingredients can be found in the description box below so don't forget to check that out and finally going in with a little cheddar cheese there we go that's the smooth cheese sauce we're looking for right there going in with a little bit more seasoning and we're going to add about half of our lobster meat we're going to reserve half of that lobster meat to top our mac and cheese here in a minute and now it's time when we really make the magic happen we've been building flavor every step of the way we're going to add our cooked macaroni to the pot pour over that cheese sauce or that liquid gold we just made make sure you get in there and taste it one last time so you can adjust the seasoning to your preference there's no egg included here so it's safe to taste it throughout and then you can add as much or as little of that sauce as you want depending on how thick or runny you want your mac and cheese to be i like mine somewhere in the middle so we're going to add a little bit more say it with me guys looking good should have gave you a little sound on this shot going down with one last sprinkle of cajun seasoning you can also use a little all-purpose seasoning salt pepper garlic onion powder something like that and now it's time to put it in the oven so we're gonna get our casserole dish ready fill it up to the top leave a little bit of space for us to add that lobster meat to the top as well one pro tip guys make sure you put this on a baking sheet that way nothing spills over and burns up in your oven that's not fun we're going to add a few of these lobster chunks to the top just to make sure we have good bites of lobster throughout we're going to top it with some shredded cheese and none of that breadcrumb nonsense and then this is going in a 375 degree oven for about 30 minutes or until it's beautifully browned and bubbly there we go got an adequate topping of cheese don't forget about those lobster tails that we preserved earlier that's going to make for a beautiful presentation so we're going to add that to the edges as you see me doing right here nice elegant plating this is going to take it up another level give it a nice appearance remember guys you eat with your eyes first there we go now that we've got that out of the way into the oven she goes and after about 30 minutes this is how we look brace yourself for a trademark money shot gotta hit it with a little chopped parsley for a pop of color and now all i need is my fork because i have got to dig in and try this looks like it's way too hot for the taste test matt but uh wish me luck oh man this recipe is money guys you guys have got to try this let me know in the comments if you're planning on making this and there you have it guys that's my recipe for lobster mac and cheese don't forget to give your boy a thumbs up make sure you hit the subscribe button and that bell to enable notifications and as always thank you for your support\n"