Lobster Macaroni and Cheese

This recipe is quick, creamy, and full of flavor when you add St. Ours Clam Broth to the cheese sauce

Serves 4-6 | 55minutes

St. Ours Clam Broth adds seafood flavor to the cheese sauce in Lobster Macaroni and Cheese

Ingredients

• 1 lb lobster meat, chopped

• 2 Tbsp olive oil

• 2 envelopes St. Ours Clam Broth

• ½ cup unsalted butter

• 2 cloves garlic, mashed, minced

• ½ cup flour

• 2 bay leaves

• ½ cup white wine

• ½ cup heavy cream

• 6 oz sharp cheddar cheese, shredded

• 6 oz gruyere cheese, shredded

• Sea salt and white pepper to taste

• 1 lb elbow macaroni

• 2 Tbsp white truffle oil, optional

• 1 cup Panko crumbs, optional

• ¼ cup butter, optional

Directions

1. In a large skillet, heat olive oil to shimmering, sauté raw lobster meat, 3-5 minutes, do not overcook, set aside

2. Cook the pasta to al dente, remove 2 cups of the pasta water, stir in the St. Ours Clam Broth add bay leaves, set aside. Drain pasta, set aside

3. In a large saucepan melt butter on medium-high, add garlic, and cook stirring 2 minutes. Whisk in flour, a sprinkle at a time, making a roux, cooking for 2 minutes. Remove bay leaves from St. Ours Clam Broth. Slowly whisk St. Ours Clam Broth and wine into roux, cook to a slow boil, allowing sauce to thicken

4. Reduce to medium-low heat, whisk in heavy cream and cook for 2 minutes. Whisk in cheeses until melted, seasoning to taste with salt and white pepper

5. Fold in lobster meat then pasta until well incorporated. For creamy consistency, serve immediately, with a drizzle of truffle oil on each serving

6. If you want a crispy top, transfer to a casserole dish, top with panko crumbs sautéed in butter, and broil until top is brown, about 5 minutes

7. Serve with a drizzle of truffle oil if desired