Lobster and Pancetta Macaroni with Three Cheeses
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Moderate
Lobster and Pancetta Macaroni with Three Cheeses
Are you looking for the perfect meal for that special occasion? If you like mac and cheese then this new recipe I created of lobster and pancetta macaroni with three cheeses will surely fit the bill. A creamy and succulent dish made with cavatappi pasta,rich flavorful butter poached lobster, chunks of pancetta and mascarpone, sharp cheddar and gruyère cheese topped with homemade buttered breadcrumbs baked to a golden brown. What’s not to like, unless of course you don’t like lobster then substitute it with shrimp. Remember The Social Chef house rule…there are no rules in the kitchen…only broken ones. Enjoy and don’t forget to share it with your friends!! Have you registered here yet?
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Ingredients
- 1 lb cavatappi pasta
- 1 1/2 sicks unsalted butter plus 3 tablespoons
- 1 quart whole milk
- 8 oz extra-sharp cheddar cheese grated
- 8 oz mascarpone cheese
- 12 oz Gruyere cheese grated
- 1 lb poached lobster
- 1 teaspoon nutmeg
- 1 lb diced pancetta
- 1 lb lobster meat diced plus shell for stock
- 1 1/2 cups homemade breadcrumbs, load of Tuscan bread
- 1/2 cup flour
- 1/4 cup white wine
- 3/4 cup water
Instructions
- 1. Remove from stove adding three cheese, lobster, pancetta and fold to combine
- 2. Drain cold cooked pasta to a large baking pan
- 3. In a small pot over medium heat add 3 tablespoons butter until melted and remove
- 4. Drizzle melted butter over breadcrumbs and using your hands mix well to lightly coat bread crumbs
- 5. In medium pot over medium heat add 1/2 stick butter, wine and 3/4 cup of water bringing to a simmer
- 6. Split lobster tail in half, rinse to remove loose shells and place lobster meat side facing down and cook for 4-minutes turning over and cooking another 4-minutes
- 7. Transfer lobster to a plate and reserve liquid
- 8. Remove lobster from shell and dice into small pieces reserving shell
- 9. Over medium heat using a small skillet add diced pancetta and sauté until just starting to get crispy and transfer to a plate and hold
- 10. Add shell back into reserved liquid turning burner to medium high and cook until reduced by a 1/3
- 11. Remover liquide and strain liquid through cheese cloth and add back into pot
- 12. Meanwhile bring a large pot of salted water to a boil
- 13. Add pasta and cook until 2-minutes less than package recommended for al' dente
- 14. Drain and dump into a pot filled with ice water to stop cooking and hold
- 15. Preheat over to 375
- 16. While pasta is cooking add remaining butter to lobster liquid over medium heat
- 17. Add nutmeg and stir
- 18. In another pot add milk and bring to a simmer making sure not to boil
- 19. Slowly add flour whisking constantly over medium heat for 2-3 minutes
- 20. Add hot milk to flour and whisk until creamy
- 21. Remove from stove adding three cheese, lobster, pancetta and fold to combine
- 22. Drain cold cooked pasta to a large baking pan
- 23. Gently pour cheese sauce over pasta and gently fold to combine
- 24. Coat top with homemade bread crumbs
- 25. Bake for 30-40 minutes and bread crumbs are golden brown
Instructions
- 1. Remove from stove adding three cheese, lobster, pancetta and fold to combine
- 2. Drain cold cooked pasta to a large baking pan
- 3. In a small pot over medium heat add 3 tablespoons butter until melted and remove
- 4. Drizzle melted butter over breadcrumbs and using your hands mix well to lightly coat bread crumbs
- 5. In medium pot over medium heat add 1/2 stick butter, wine and 3/4 cup of water bringing to a simmer
- 6. Split lobster tail in half, rinse to remove loose shells and place lobster meat side facing down and cook for 4-minutes turning over and cooking another 4-minutes
- 7. Transfer lobster to a plate and reserve liquid
- 8. Remove lobster from shell and dice into small pieces reserving shell
- 9. Over medium heat using a small skillet add diced pancetta and sauté until just starting to get crispy and transfer to a plate and hold
- 10. Add shell back into reserved liquid turning burner to medium high and cook until reduced by a 1/3
- 11. Remover liquide and strain liquid through cheese cloth and add back into pot
- 12. Meanwhile bring a large pot of salted water to a boil
- 13. Add pasta and cook until 2-minutes less than package recommended for al' dente
- 14. Drain and dump into a pot filled with ice water to stop cooking and hold
- 15. Preheat over to 375
- 16. While pasta is cooking add remaining butter to lobster liquid over medium heat
- 17. Add nutmeg and stir
- 18. In another pot add milk and bring to a simmer making sure not to boil
- 19. Slowly add flour whisking constantly over medium heat for 2-3 minutes
- 20. Add hot milk to flour and whisk until creamy
- 21. Remove from stove adding three cheese, lobster, pancetta and fold to combine
- 22. Drain cold cooked pasta to a large baking pan
- 23. Gently pour cheese sauce over pasta and gently fold to combine
- 24. Coat top with homemade bread crumbs
- 25. Bake for 30-40 minutes and bread crumbs are golden brown
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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