The month of June is here, and so is Father’s Day. A funny thought occurred to me while listening to a commercial the other day. Around Mother’s Day, we hear many expensive gift ideas from retailers like jewelry and such. However, for Father’s Day, stores advertise gifts for less than $20. So, here is a great recipe that will not break the bank and still make dad feel like a million dollars
Lobster Mac and cheese. 1 (16 ounce) package elbow macaroni 1 (2 pound) lobster, or Dungeness crab works well 7 tablespoons butter, divided. 1 small onion, diced. 2 cups milk 1 shallot, chopped. 1 clove garlic, minced. 5 tablespoons all-purpose fl our 1-pound shredded Gruyere cheese 3 cups shredded Cheddar cheese. 1 cup grated Romano cheese kosher salt and pepper to taste 3 tablespoons panko breadcrumbs
First, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet fi rm to the bite, about eight minutes
Reserve two cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
Second, pour reserved pasta water into the same pot and add lobster halves, cut side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat fi rms and turns opaque, about three minutes.
Remove lobster and place on a tray to cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.
Third, melt two tablespoons of butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about fi ve minutes. Remove onions to a small bowl; set aside.
Place reserved lobster shells, milk, shallot, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes
Preheat the oven to 350 degrees F. Melt remaining fi ve tablespoons butter in a separate saucepan over medium-low heat. Whisk in fl our and stir until mixture turns pasty and light golden brown, about 10 minutes.
Strain milk mixture through a mesh sieve and slowly pour into fl our mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.
Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni. Pour mixture into a four-quart casserole dish and smooth the top.
Sprinkle evenly with panko crumbs. Bake in the preheated oven until sauce is bubbly and the top is golden brown, eight to 12 minutes.