Lobster Macaroni and Cheese

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This luxury lobster macaroni and cheese is the ultimate indulgence for seafood lovers. Combining succulent lobster, juicy prawns, and fresh crabmeat, this dish elevates a humble classic into a sophisticated, high-protein meal. The secret lies in the homemade seafood stock, enriched with Cognac and tomato purée, which creates a deeply savoury base for the velvety Fontina cheese sauce. Each mouthful offers a delicate balance of sweet shellfish and creamy, melted cheese.

Perfect for an impressive dinner party or a special weekend treat, this recipe uses shell pasta to capture every drop of the rich sauce. Using high-quality ingredients like fresh lobster and whipping cream ensures a restaurant-standard finish at home. Serve this comforting yet elegant dish with a crisp green salad and a glass of chilled white wine to complement the delicate flavours of the sea.

Ingredients for Lobster Macaroni and Cheese

1 1 3/4- to 900g live lobster
2 cucharadas de aceite de oliva, divididas
12 large prawns, peeled, deveined, shells reserved
130g chopped onion
100g chopped peeled carrots
100g chopped celery
2 garlic cloves, peeled, flattened
1 hoja de laurel turca
1 cucharada de pasta de tomate
60ml Cognac or brandy
725 ml de agua
60ml (1/2 stick) butter, divided
2 cucharadas de harina común
240 ml de nata para montar
350ml grated Fontina cheese (about 170g )
230g shell or gemelli pasta
170g fresh crabmeat, picked over
2 cucharadas de cebollino fresco picado

How to make Lobster Macaroni and Cheese

Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and prawns shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 725ml water; bring to boil. Reduce heat, cover, and simmer 30 minutes.

Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add prawns; sauté until just opaque in centre, about 3 minutes. Cool slightly. Coarsely chop prawns.

Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 475ml , about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, prawns, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.