Mac and cheese blended with lobster, creamy cheeses, a crispy topping, and caviar for a gourmet main course.
# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Lobster
02 - 10 oz cooked lobster tail meat, chopped
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk, warmed
06 - 1 cup grated Gruyère cheese
07 - 1 cup grated sharp cheddar cheese
08 - ½ cup grated Parmesan cheese
09 - 1 tsp Dijon mustard
10 - ¼ tsp cayenne pepper
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Topping
13 - ½ cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 1 tbsp finely chopped chives
→ Garnish
16 - 1-2 oz high-quality caviar (sturgeon or trout roe)
# Directions:
01 - Preheat oven to 400°F (200°C). Grease a 2-quart baking dish.
02 - Cook elbow macaroni in salted boiling water until al dente, approximately 1 minute less than package directions. Drain and reserve.
03 - Melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour and whisk for 1-2 minutes until lightly golden.
04 - Gradually whisk in the warmed milk. Continue cooking and stirring until the sauce thickens, about 5 minutes.
05 - Remove the saucepan from heat. Stir in Gruyère, cheddar, and Parmesan cheeses until melted and the sauce is smooth. Add Dijon mustard, cayenne pepper, salt, and black pepper.
06 - Gently fold the cooked macaroni and chopped lobster meat into the cheese sauce, ensuring even coating.
07 - Pour the macaroni and lobster mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted butter and chopped chives. Sprinkle this mixture evenly over the top of the mac and cheese.
09 - Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
10 - Allow the dish to cool for 5 minutes. Just before serving, artfully spoon small mounds of caviar onto each portion for a burst of flavor.
