This recipe comes from a friend in Maine who makes the best lobster mac ever. It’s really indulgent and fab.

Read my Holiday/Winter 2015 issue!

Serves 4

1 lb bag of large pasta (I used ziti)

3 tablespoons butter

2 shallots, finely chopped

3 tablespoons all purpose flour

2 cups milk

½ cup heavy cream

2 teaspoons Dijon mustard

8 oz white cheddar, grated

4 oz Gruyère, grated

2 cups sharp cheddar, grated

salt & pepper, to taste

the meat of 2 cooked lobsters, coarsely chopped

1 tablespoon chives, chopped

  1. Preheat oven to 350°F.
  2. Bring a large pot of salted water to a boil.
  3. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
  4. Melt butter over medium heat in large saucepan.
  5. Once melted, add shallots and sauté until soft.
  6. Add flour and stir for 1 minute until combined.
  7. Whisk in milk.
  8. Bring to a slight boil, whisking constantly.
  9. Add cream, Dijon, both cheeses, salt, and pepper.
  10. Remove pan from heat.
  11. Stir together until all cheese is melted.
  12. Mix in pasta and lobster.
  13. Pour into a large baking dish.
  14. Bake until golden. This will take about 20–25 minutes.
  15. Serve with chives on top.

TIP:

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

Photography by Susanna Blåvarg

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