Name: Lobster Mac and Cheese – inspired by Ina Garten, provided by OTB Team Member Janice Robinson
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: Kosher salt; 1 lb cavatappi or elbow pasta; 1 qt milk; 6 tbsp "Olive & Ciboulette" Lobster Oil (available at Olive the Best, Newport Village); 2 tbsp butter; ½ cup all-purpose flour; 4 cups Gruyere cheese, grated; 2 cups extra-sharp Cheddar cheese, grated; ½ tsp freshly ground black pepper; 1 tbsp salt; ½ tsp nutmeg; 1 ½ lbs cooked Lobster meat; 1 ½ cups fresh white bread crumbs (5 slices, crusts removed); ¼ cup chopped parsley

CategoryMain Courses, Vegetables/Side Dishes

This is an easy to make dish that is sure to get raving reviews with the combo of chunks of lobster, two types of cheese and the insanely delicious "can't be beat" Olive & Ciboulette lobster oil !
Anyone who has ever experience the Cannery seafood restaurant that once was an integral part of the Vancouver food scene, knows how amazing the lobster oil is. This ramps up the flavour level big time!

Prep Time15 minsCook Time45 minsTotal Time1 hr

Kosher salt

1 lb cavatappi or elbow pasta

1 qt milk

6 tbsp "Olive & Ciboulette" Lobster Oil (available at Olive the Best, Newport Village)

2 tbsp butter

½ cup all-purpose flour

4 cups Gruyere cheese, grated

2 cups extra-sharp Cheddar cheese, grated

½ tsp freshly ground black pepper

1 tbsp salt

½ tsp nutmeg

1 ½ lbs cooked Lobster meat

1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

¼ cup chopped parsley

Preheat the oven to 375℉

In a large stock pot, bring salted water to a boil. Add the pasta and cook according to the directions on the package, 6-8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t let it boil. In a large pot heat up the Lobster Oil and add the flour to make a roux. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat, add the Gruyere, Cheddar, 1 T. salt, the pepper and nutmeg. Add the cooked pasta and lobster and stir well. Place the mixture in to 6 to 8 individual gratin dishes, or one large round or rectangular casserole dish.

Melt the 2 T. butter, combine them with the fresh bread crumbs, parsley and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Ingredients