My son loves macaroni and cheese especially with lobster. Lobster is one of his favorite seafood whichever ways you cook it. Well, I tried to cook this with lobster bites and it really came out successfully. When I am in NYC on my visit, I will try to prepare this pasta dish for him.
¾ pound elbow macaroni, cooked according to the package instructions
1 – 1½ cups fresh/imitation lobster bites/longostins
18oz shredded sharp cheddar
¾ cup finely chopped onions
4½ cups whole milk
2 medium eggs
4½ tablespoons salted butter
1½ tablespoons powdered mustard
¾ teaspoon paprika
1½ teaspoons sea salt
Fresh grated black pepper
4½ tablespoons flour
1½ cups panko crumbs (Japanese bread crumbs)
4½ tablespoons unsalted butter
Preheat oven to 350°F.
Meanwhile, heat a saucepan with salted butter over medium-high heat and melt the butter. Whisk in the all-purpose flour and powdered mustard and keep constantly stirring for 4-6 minutes until no lump presence. Stir in the whole/2% milk, paprika, bay leaf and onions and combine well. Simmer the mixture for 10-12 minutes, discards bay leaf.
Place the eggs in a bowl and lightly beaten and then whisk a little of the milk mixture in to it, whisk constantly and vigorously as the hot milk is added. (This is tempering the eggs. Return the tempered eggs into the hot milk mixture and stir to combine. Stir in 2/3 shredded sharp cheddar cheese and season with black pepper and salt. Gently fold the cooked macaroni and cooked lobster bites/longostins into the milk mixture and stir to combine well. Transfer to into a oven-proof casserole dish. Sprinkle with the remaining cheddar cheese on the top.
Heat a sauté pan with melted butter over medium heat and toss the panko (Japanese breadcrumbs) and mix well. Then sprinkle the panko crumbs evenly on top of the macaroni and cheese (optional). Transfer to the preheat oven and bake for 30-35 minutes or a little bubbly and crust is golden brown. Remove from oven and set aside to rest for 5-7 minutes before serving.