Photo: Lunds & Byerlys
Anthony Leonhardi, Lunds & Byerlys executive chef of product research and development, shared his advice for how to pick, store and cook lobster. Put your new skills to good use with this creamy and decadent Lobster Mac & Cheese recipe.
Recipe courtesy of Katie Tomsche, content manager for Lunds & Byerlys.
- 1 ½ lbs. lobster
- 2 Tbsp. unsalted butter, divided
- 1 cup cottage cheese
- 2 cups whole milk
- 1 tsp. dry mustard
- pinch cayenne pepper
- pinch nutmeg, freshly grated
- kosher salt, to taste
- black pepper, to taste
- 1 lb. sharp cheddar cheese, grated
- ½ lb. macaroni or elbow pasta, uncooked
For the lobster: Fill a large pot with salted water, bringing to a boil over high heat. Plunge the lobster into water; cover the pot. Cook for 8–10 minutes or until it’s bright red. Check the doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove the lobster to a bowl; allow it to cool. Once cool, crack the lobster claws and tail over the bowl; remove the meat, reserving all liquid that comes out of the lobster. Roughly chop the lobster meat; set aside.
For the pasta and cheese: Heat the oven to 375 F with a rack in the upper third of the oven. Use 1 Tbsp. of butter to grease a 9×13-inch baking pan. In a blender, purée the cottage cheese, milk, mustard, cayenne and nutmeg; lightly season with salt and pepper. Transfer the mixture to a large bowl; add grated cheese and uncooked pasta. Stir well to combine. Pour into the prepared pan, cover tightly with foil and bake for 30 minutes. After 30 minutes, uncover the baking pan; gently stir in lobster meat and up to 2 Tbsps. of the reserved lobster juices, then dot with remaining tablespoon of butter. Bake for 30 minutes, uncovered, until browned on top. Let cool for 15–20 minutes before serving.
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