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David McCann

Langostino or Lobster Mac and Cheese

Silky béchamel, two-cheese blend, and your choice of sweet langostino tails or leftover lobster meat, all under a golden panko crust. This is mac and cheese for people who know what it can truly be.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ box 8 oz elbow macaroni
  • 8 oz cooked langostino tails OR 1½ cups cooked chopped lobster meat
  • ½ cup sharp cheddar cheese grated
  • ½ cup Gruyère cheese grated
  • 1 tbsp mascarpone cheese
  • 2 tbsp unsalted butter divided
  • 1½ tbsp all-purpose flour
  • 1½ cups whole milk
  • ½ tsp Dijon mustard
  • ½ tsp smoked paprika
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ¼ cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and black pepper

Method
 

  1. Infuse the milk with thyme, garlic, and bay leaf. Simmer, remove from heat, steep 15 minutes.
  2. Cook pasta according to package directions. Drain.
  3. Make béchamel: melt 1 tbsp butter, whisk in flour, slowly add infused milk.
  4. Season béchamel generously with salt and pepper.
  5. Add cheeses, mustard, and paprika. Stir until smooth.
  6. If using langostino: gently poach in simmering water for 60 seconds, drain and pat dry. If using leftover lobster: no need to recook, simply chop and add directly to the sauce in the next step.
  7. Fold pasta and your choice of langostino or lobster into the cheese sauce.
  8. Toast panko with olive oil and dried thyme in a dry pan until golden.
  9. Transfer to baking dish, top with panko, bake at 375°F for 15-20 minutes. Serve when slightly cooled.

Notes

Leftovers keep refrigerated for up to 3 days. Reheat with a splash of milk to loosen the sauce. Freeze before the final bake, not after.