Lobster Mac and Cheese

Lobster Mac and Cheese

This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single lobster to serve six or eight. Or try serving it as a main course for a weeknight dinner.

Yield: 6 to 8 servings

Kosher salt and black pepper, to taste

1½ pound lobster

2 tablespoons unsalted butter

1 cup cottage cheese

2 cups whole milk

1 teaspoon dry mustard

Pinch cayenne pepper

Pinch freshly grated nutmeg

1 pound sharp Cheddar cheese, grated

½ pound macaroni or elbow pasta, uncooked

Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.

Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.

Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.

Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.

TIP: 13 x 9 inch pan is too big, the casserole comes out less than an inch thick. Use 9 x 9.

Used double the amount of lobster and would not use less.

Used ricotta instead of cottage cheese and a 3/4 provolone/1/4 parmesan mix instead of cheddar.

Cheese does overpower the lobster flavor.

An hour to cook is too long. 45 minutes and the pasta is fully cooked. More and it starts to dry out.

1) Parboil the mac by simply placing the uncooked pasta into the lobster water after removing the lobster, leave it in the hot water for a few minutes to soak up some of that delicious sea flavor, and then drain.

2) Cheddar is way too strong, and I never use cottage cheese. Substitute 1/2 cup ricotta cheese and a 1/2 cup mascarpone and use about 3/4 cup grated parmigianno.

And if you have any fresh basil, shred it and sprinkle over the casserole after baking.