Last Updated on October 20, 2022
It’s a fact that broiled Florida lobster, with a pat of butter, salt, pepper, and lemon is just about as good as it gets. Most folks enjoy lobster in its simplest form savoring its sweet, succulent flavor. However, at Authentic Florida, we love to kick things up a notch! Check out this recipe for delicious Florida lobster mac and cheese!
A couple of years ago, Authentic Florida Founder Robin Draper and her husband Mike went to the Florida Keys and planned a day of diving for lobster. They were fortunate and caught lots of lobsters. Robin decided to try this recipe which has become one of our biggest conversation starters.
Robin coined it “an upscale meal that is ‘down-home’ and ‘comfy'” … many of our seasoned Authentic Floridians have tried this delicious dish and agree. So, without further delay, we present The Ultimate Authentic Florida Lobster Mac & Cheese!
The Ultimate Authentic Florida Lobster Mac & Cheese
It’s a fact that broiled Florida lobster, with a pat of butter, salt, pepper, and lemon is just about as good as it gets. Most folks enjoy lobster in its simplest form savoring its sweet, succulent flavor. However, at Authentic Florida, we love to take things up a notch!
Ingredients
- 1 & ½ pounds of cooked Florida lobster – cut in big sized chunks. Cook yourself or buy it cooked.
- 1 pound of elbow macaroni
- 1/2 cup of all-purpose flour
- 1 quart of whole milk
- 8 ounces of extra-sharp Cheddar cheese (2 cups)
- 1 stick of unsalted butter (6 tablespoons for mixture, 2 for the breadcrumbs)
- 12 ounces of Gruyere cheese (4 cups)
- 1 ½ cups fresh breadcrumbs (5 slices)
- 1 large tomato (or 2 medium tomatoes)
- Salt
- Pepper
- Nutmeg
- Vegetable Oil
Instructions
- Preheat oven to 375 degrees F.
- In a large pot, boil water. Add a tablespoon of salt and a tablespoon of oil. When the water comes to a rolling boil, add the pasta and cook according to directions (or 6-8 minutes). Drain in a colander when done.
- Next, at low heat, warm the milk (1 quart) in a medium pan, but don’t boil it.
- In another large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring vigorously with a whisk. It will quickly thicken. Still whisking, add milk a cup at a time, allowing the sauce to thicken while you continually stir. You’ll know it’s thick enough when it coats the back of a large spoon. Move the sauce off the heat and add all the cheese – Gruyere, Cheddar, 1 tablespoon of salt, ½ teaspoon of pepper, and ½ teaspoon of nutmeg.
- Place the cooked macaroni and lobster in the cheesy sauce and stir.
- Place in a large casserole dish or 6-8 individual gratin dishes.
- Take the bread slices and either put in a Cuisinart and pulse to create small breadcrumbs, or cut the small pieces by hand.
- Next, in a frying pan, melt 2 tablespoons of butter. Add the breadcrumbs, ½ teaspoon of salt & pepper, and lightly brown the mixture.
- Then pour the breadcrumbs over the mac & cheese mixture.
- Slice the tomato into 1/4 inch slices. Place the tomatoes on top of the breadcrumb topping. Brush with a little olive oil. Sprinkle with a little salt and pepper.
- Bake 30-35 minutes until the sauce is bubbly and topping slightly browned on top.
Recipe adapted from the Barefoot Contessa Lobster Macaroni & Cheese.
Looking for other Authentic Florida recipes? Check out: https://authenticflorida.com/categories/florida-recipes/