Daily Archives: March 1, 2011

Lobster Mac and Cheese

Lobster Mac and Cheese

After a delicious meal at Capital Grille, Lobster Mac and Cheese has become one of our favorite dishes.  Although it took the two of us more than 2 hours to prepare this meal, the result was outstanding!


  • 3 lb lobsters (heads were used for Lobster Miso Soup)
  • 3 cloves garlic, minced
  • 1/2 pound elbow macaroni
  • 2 cups soymilk
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1.5 cups Cheddar, grated
  • 3/4 cup Asiago, grated
  • 3/4 cup Parmigiano-Reggiano, grated
  • dash of cinnamon
  • dash of salt
  • 1/3 cups panko breadcrumb


  1. Add lobsters in a 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 bite-size.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Add garlics and lobster body to skillet and sauté 4 minutes.   Set aside.
  3. Cook the pasta according to the directions on the package. Drain well. Stir in about 1-2 tablespoons of olive oil.  Set aside
  4. In a bowl, whisk the flour with soymilk.
  5. In a saucepan, melt the butter and stir in flour mixture.  Continue to stir and cook for several minutes until thickened and smooth.
  6. Remove from heat.  Add all the cheese, salt, and cinnamon.
  7. Add the cooked macaroni and lobster and stir well.
  8. Place the mixture in a casserole baking dish and cover with breadcrumbs.
  9. Bake in the oven at 375 degree for 10 minute and broil for 3 minutes until the top is golden brown.

Related Posts:

上湯龍蝦伊麵 Lobster Yee Mein (Lobster Noodles)


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Lobster Miso Soup

Lobster Miso Soup

When we think about lobster, we usually think of the meaty tail part, but other parts of the lobster are very flavorful as well.  In this case, we have used the head to enhance the flavor of the Japanese miso soup.


  • 2 lobster heads
  • 3 tablespoons miso
  • 3 tablespoons finely sliced scallions
  • 1/3 ounce konbu/kelp. about 3 inches
  • 6 cups water
  • 3 tablespoons of wakame (dried seaweed)
  • 1/2 cup katsuobushi (dried bonito flakes)
  • soy sauce, optional (i did not add to the soup)


  1. Soak 3 inch of kelp in a saucepan with 6 cups of cold water for 30 min. Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp.
  2. Bring to a boil and add 1 cup of bonito flakes. Simmers for a few min. Pour the soup through fine strainer, discard bonito shavings.
  3. Return the dashi to the saucepan over low heat. Add the wakame and continue to simmer for a couple minutes until it open up and increase in size.  Remove wakame using a fine strainer.  Set aside.
  4. Bring the dashi to boil.  Add the miso paste and stir until dissolved
  5. Add the reserved lobsters to the dashi and cook for 10 minutes
  6. Stir in scallions and the reserved wakame.  Serve immediately.


Another Lobster Recipe: Lobster Mac and Cheese


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