The family I grew up in were not frequent consumers of lobster. I think the only seafood I saw and tasted growing up was served at my best friend Donna's house on Christmas Eve when her father made the traditional Italian feast of seven fishes. My parents had me convinced it was a very expensive food, one not affordable as a family at our own dinner table and one off-limits for ordering off of a restaurant menu. Fortunately in my move to the east coast, I have been rewarded for the long period of seafood abstinence in my life as it is easily accessible and affordable here. My new found appreciation for fresh cooked lobster has made me realize what a deprived (seafood exposure) childhood I had! So yes, for me Mac and Cheese East Coast Style has become a simple dish.
The dish was inspired by the Crab Macaroni and Cheese recipe appearing in Nordstrom's recently published Family Table Cookbook. When I first read the recipe I knew is was one I just had to tinker with and one that screamed 'make it with lobster'.
I had my first experience steaming fresh lobsters last year. It was easier than I thought but initially a little distressing. Most grocery stores here will steam fresh lobsters at no charge, thus eliminating any angst I have in throwing the fresh lobsters in the pot. But if you don't have access to fresh lobster meat, consider using lump crabmeat instead. Sam's Club sells some really good lump crabmeat for about $16.00 a pound.
This recipe calls for the use of Panko bread crumbs which over the last few years are available in almost every grocery store. You can use fresh bread crumbs if you like, but I absolutely love the crunch and texture Panko breadcrumbs give to a topping. As an added benefit, they simplify the preparation of this dish and who does not like simple? Yes, there is a theme emerging here.
There are so many pasta options for this mac and cheese recipe. But I strongly suggest you consider using Orrechetti pasta. The look of and taste on your tongue of this pasta is pure delight.
Making a roux can be daunting to some. But it really is very easy if you stay focused and ignore the ring of your phone and sound of an incoming text. Trust me, there are some long term gains in store for you if give up the short term loss of a missed phone call or text. You can always return the call or text, you can't undo a roux gone too far.
The Fontina cheese and lobster compliment each other perfectly. Italian Fontina cheese is on the softer side, so consider putting it in the freezer for a little while to make the grating easier. Learned this lesson after making it the first time.
The sauce is incredibly creamy. Even before the adding the Panko breadcrumb mixture, it looks finished.
The dish is topped is chopped fresh chives, but adding caramelized onions on top before baking would add another dimension of flavor. Served with a salad, a side of roasted asparagus, some fresh bread, dessert, and, of course wine, you have a perfect comfort food dinner to serve in the middle of winter. The entire dish can be assembled earlier in the day, refrigerated, brought to room temperature, and then baked, leaving you more time to spend with your guests or more time to fuss over the table setting, the salad or the dessert. My inner Ina says time would best be spent with guests.
Recipe
Mac and Cheese East Coast Style (adapted from the Crab Macaroni and Cheese recipe in Nordstrom's Family Table Cookbook)
Ingredients
1 pound of pasta (consider using orecchiette)
7 Tablespoons of unsalted butter (divided)
1/2 cup all purpose flour
2 2/3 cups of half and half
2/3 cup of dry white wine
8 ounces or 2 cups of shredded Italian Fontina cheese (divided)
Kosher salt
Freshly ground white pepper
1 cup Panko bread crumbs
2 cups of chopped cooked lobster or about 1 1/2 pounds of lobster meat (or if using lump crab meat you will need one pound of it)
Fresh chives or caramelized onions
Directions
1. Preheat oven to 375 degrees (F). Lightly butter a 9" by 13" inch baking dish and set aside.
2. Make pasta according to directions until it is al dente. Do not overcook the pasta as it continues to cook when baking in the oven. Drain and set aside (consider keeping pasta in cool water to prevent pasta from sticking).
3. Melt 5 Tablespoons of butter in a large, heavy saucepan (3 quart size at least). On medium to low heat, whisk in flour and allow the mixture to bubble without browning for at least 1 minute. Add in half and half and wine. Increase heat to medium and bring mixture to boil, stirring frequently with your whisk. Lower heat to medium-low and simmer for approximately 5 minutes. Whisk often until the sauce is smooth and thickened. Remove from heat and stir in 1 1/2 cups of the shredded Fontina cheese until melted and blended. Season with salt and pepper to taste.
4. Drain pasta returning to cooking pot. Add the sauce mixture and stir. Mix in chopped lobster meat and pour into lightly buttered prepared baking dish. Sprinkle top with remaining shredded Fontina cheese.
5. Melt 2 tablespoons of butter in saucepan. Add 1 cup of Panko bread crumbs. Stir until crumbs are lightly browned. Sprinkle mixture over top of dish.
6. Bake for approximately 25 minutes or until bubbling on sides. Remove from oven. Let sit for about 5 minutes before serving.
7. Top with chopped chives. (If you choose caramelized onions as a topping, these would be added before the baking).
So whichever seafood option you choose, lobster or crab, this is a company worthy comfort food dish. The dish is rich, but not rich enough to stop your guests for asking for a second helping. What hostess does not love when their guests ask for seconds? If there are any leftovers, savor them yourself. You are worth the indulgence regardless of whether or not you had a seafood deprived childhood like I did.