BigBoy has tried various flavours of Mac & Cheese, but the most unforgettable one is Lobster Mac & Cheese, because...
It's filled with cheesy flavours of macaroni, interspersed with the delightful texture of tender lobster meat, making every bite a delight. But what makes it truly special is the lobster roe from fresh lobsters. When added to the Mac & Cheese, it instantly enriches the dish with a sweet and savoury aroma, making it hands down the best flavour of Mac & Cheese I've ever had!
Since it's called Mac & Cheese, you can imagine cheese is the star of this pasta dish. So, which type of cheese should we use? How many kinds? And how should we blend them together for the perfect combination?
Which Type of Cheese Shall We Use?
Generally, when making Mac & Cheese, at least three different types of cheese are often used because each cheese brings unique taste and texture. Mixing different types of cheese can achieve a better balance for your Mac & Cheese. In fact, there are many variations in cheese combinations for Mac & Cheese. This time, I used Cheddar Cheese + Parmesan Cheese + Brie Cheese.
Cheddar Cheese is considered the backbone of Mac & Cheese—it's rich, creamy, and melts easily, making it perfect for this dish. If you're looking for a shortcut and want to use just one cheese, Cheddar Cheese is the best choice.
Parmesan Cheese is a hard cheese known for its high saltiness, which enhances the flavour of Mac & Cheese and allows for a reduction in added salt.
Brie Cheese is very creamy and soft, with a butter-like texture and a hint of mushroom aroma. Its smooth texture adds a creamy richness to Mac & Cheese. Brie Cheese has a rind that can be eaten, but it tends to have a slightly bitter taste, so it's usually best to trim it off before using.
These three cheeses—Cheddar, Parmesan, and Brie—are commonly found in supermarkets. If you're looking for other cheese alternatives, consider options like Gruyere Cheese, Gouda Cheese, Fontina Cheese, Monterey Jack, and more. These cheeses are also great choices but may require a bit more searching to find in some stores.
For the lobster part, this time we are using fresh lobster, which contains lobster roe. Adding it to Mac & Cheese makes it very flavourful. Many people are often puzzled about handling fresh lobsters, and some even use chopsticks to poke the lobster's tail to release urine. However, BigBoy believes this approach is inhumane because lobsters can feel pain, and lobster urine is actually concentrated in the lobster's head. Therefore, BigBoy doesn't understand why some people insist on poking the lobster's tail to release urine. For detailed instructions on handling lobsters, you can refer to the article "How to Handle Lobsters?" or watch the video below.
After all that's been said, we have all the tips needed to make this Mac & Cheese, which BigBoy calls the most delicious. Let's get started right away!
Ingredients (serve 2-3)
Basic Ingredients:
Lobster | 1 Whole |
|---|---|
Macaroni | 230g |
Topping:
Unsalted Butter | 1 tbsp |
|---|---|
Parmesan Cheese | 2 tbsp |
Bread Crumbs | 3 tbsp |
Cheese Sauce:
Olive Oil | 3 tbsp |
|---|---|
Onion | ½ bulb |
Paprika | ½ tsp |
Salt | ½ tsp |
Plain Flour | 2 tbsp |
Milk | 500ml |
Cheddar Cheese | 60g |
Brie Cheese | 60g |
Parmesan Cheese | 60g |
Steps
1.
Brunoise the onion. Grate the cheddar cheese and Parmesan cheese. Remove the rind from the Brie cheese. Mix butter, 2 tablespoons of grated Parmesan cheese, and breadcrumbs together and set aside.
2.
Flip the lobster over and press the tail firmly with a towel. Make a cut near the lower part of the head and immediately place it in hot water for 2-3 minutes. Remove from water.
3.
Shell the lobster, extract the meat, and set aside the lobster heads and lobster roe.
4.
Bring another pot of water to a boil and cook the macaroni for 4 minutes. Drain and set aside. (You can reserve some of the pasta water.)
5.
Heat a pan over medium heat, add olive oil, and sauté the chopped onion until soft. Then add paprika, salt, flour, and lobster roe, and mix well.
6.
Add milk and simmer over low heat until slightly thickened.
7.
Add cheese and mix well.
8.
Stir in the macaroni and lobster meat until well combined. Remove from heat. (Ensure there’s enough sauce; if it seems dry before baking, add some reserved pasta water.)
9.
Preheat the oven to 180°C (350°F).
10.
Transfer the macaroni mixture into a baking dish, place lobster heads on top, sprinkle with breadcrumb mixture, and bake for 15-20 minutes until golden brown.
Comments