Lobster Mac and Cheese | Culture Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe courtesy of Bren Herrera
Ingredients
- 4 tbs butter
- 3 cups cooked lobster meat
- 4 tbsp butter, divided
- 1 cup finely minced onion
- 1 shallot minced
- 1 tbsp dried Thyme
- 2 tsp dried basil or 2 1⁄2 tbsp fresh
- 1 quart simple vegetable broth or store bought
- 2 1⁄4 cups half & half, divided
- 1 lb or 5 cups pasta of choice (medium elbow or penne)
- Salt to taste
- Black pepper to taste
- 3 tsp Seafood seasoning
- 1 cup shredded cheddar cheese (medium grate), divided
- 1 cup shredded extra sharp cheddar cheese (medium grate)
- 1 cup shredded Havarti cheese (medium grate)
- 1 cup unseasoned panko breadcrumbs
Instructions
- 1. Preheat the oven to 350F (180C). Heat 2 tablespoons of the butter in the stovetop pressure cooker. Lightly sauté the onion, shallot, thyme and basil, about 2 minutes. Whisk in the vegetable broth and 2 cups of the half and half. Add the pasta and season to taste with salt and pepper. Cancel cooking for the electric cooker and close the lid.
- Stovetop: Set to high pressure (15 PSI) and cooker high heat for 7 minutes total. Electric: Set to high pressure (10-12 PSI) and 7 minutes.
- 2. When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 5-6 minutes. When all of the pressure is out, open the cooker and stir in all the cheeses, except 1⁄2 cup of the cheddar cheese, until everything is well combined. With remaining 2 tablespoons of butter, grease a 9 x 13 inch (23 x 330cm) pan or casserole. Transfer the pasta to the prepared pan and spread out evenly. Pour the remaining 1⁄4 cup of half and half over the top. Cover with the remaining 1⁄2 cup of cheddar cheese. Add in the cooked lobster meat, and the panko breadcrumbs, bake uncovered, for 10 minutes, or until the panko is golden and toasty.