Here’s a few from my collection - I hope you find one you like - if not give a holler - I know I have more -
Lobster mac and cheese
This lobster meat–studded mac and cheese, from New York's Macbar, is a decadent, holiday-appropriate version of that homey dish.
Served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. this is one of the restaurant’s most popular offerings.
Kosher salt, to taste
12 oz. hollow pasta, preferably elbow macaroni
4 tbsp. unsalted butter
1⁄4 cup flour
4 cups milk
11 oz. grated fontina (about 4 cups)
8 oz. mascarpone (about 1 cup)
3 tbsp. lobster or fish broth
3 tbsp. brandy or cognac
1 tsp. Tabasco
1⁄4 tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
8 oz. cooked lobster meat, cut into 1" chunks
1⁄3 cup minced chives
2 scallions, thinly sliced crosswise
2 oz. grated sharp aged white cheddar (about 1 cup)
Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes. Drain pasta, transfer to a bowl, and set aside.
Melt butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove pan from heat and stir in 2 cups fontina, along with the mascarpone, broth, brandy, Tabasco, and nutmeg; season with salt and pepper. Add reserved pasta to cheese sauce. Stir in half each of the lobster, chives, and scallions.
Transfer mixture to a 9" x 13" baking dish and sprinkle with remaining fontina and the cheddar. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes. Garnish with remaining lobster, scallions, and chives.
1 pound elbow pasta (or any short cut pasta)
9 tablespoons butter
1 clove garlic
1 pound cooked lobster meat, chopped
1 tablespoon fresh parsley, plus more for garnish
1 1/2 cups crushed Ritz crackers (about 1 sleeve)
1/4 cup flour
3 cups whole milk
1 1/4 cups sharp white cheddar cheese, shredded
1 1/4 cups gruyere cheese, shredded
1 cup fontina cheese, shredded
4 ounces brie, rind removed and chopped
1/4 teaspoon mustard powder
1/4 teaspoon cayenne powder
1/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350°F. Spray a baking dish with nonstick spray. Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite because it will finish cooking in the oven. Drain well. While the pasta boils add 3 tablespoons butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then add in the lobster meat and sauté for 3-5 minutes. Add the parsley and cook another 30 seconds. Remove the lobster from the pan. Add another 2 tablespoon of butter to the skillet. Throw in the crushed Ritz crackers and toss to coat. Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted, remove from the heat and set aside. In the same pot you boiled the pasta, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook and bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted. Stir in the pasta and about 3/4 of the lobster meat. Transfer to the prepared baking dish. Evenly sprinkle on the remaining lobster chunks and then the toasted cracker crumbs. Place the baking dish on a baking sheet. Bake for 20 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and let sit five minutes. Dig in!!
this is from the NY Times
Kosher salt and black pepper, to taste
1 ½ pound lobster
2 tablespoons unsalted butter
1 cup cottage cheese
2 cups whole milk
1 teaspoon dry mustard
Pinch cayenne pepper
Pinch freshly grated nutmeg
1 pound sharp Cheddar cheese, grated
½ pound macaroni or elbow pasta, uncooked
Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool. Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan. In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes. Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat. Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.
1lb elbow macaroni
1 quart milk
8 tablespoons unsalted butter (divided)
½ cup all-purpose flour
12 ounces Gruyere cheese (grated)
8 ounces sharp Cheddar cheese (grated)
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon nutmeg
1 ½lbs cooked lobster meat (chopped)
1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
Step 1: Pre-heat the oven to 375 degrees. Cook elbow macaroni according to package directions. Drain well.
Step 2: Meanwhile, in a small sauce pan heat the milk but do not boil. In a large deep skillet (or pot) melt 6 tablespoons of butter, whisk in the flour and cook over low heat for about 2 minutes while whisking. Slowly add the hot milk, while whisking until the mixture is thickened and smooth. Remove from heat; add the Gruyere cheese, cheddar cheese, 1 teaspoon salt, black pepper, and nutmeg. Add the cooked macaroni and lobster and stir well (if there is too much in the pan, you can mix the cheese sauce with the macaroni and lobster in a large bowl). Spoon the mixture into a 11×15”baking dish.
Step 3: Melt the remaining 2 tablespoons of butter and combine them with the fresh bread crumbs, sprinkle on top of the mac and cheese. Place into the oven and bake at 375 degrees for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
(Makes 6 Servings)
this is from Chops Lobster Bar -
1 quart heavy cream 1 quart half-and-half 1 cup half-and-half 36 ounces white cheddar cheese, shredded 4 ounces cornstarch 2 teaspoons kosher salt 1 lb cavatappi pasta or 1 lb rigatoni pasta 4 ounces lobster meat, cooked and cut into small pieces Mix cornstarch with 2 cups half and half in small mixing bowl until smooth. Set aside. heat remaining half and half with the heavy cream in a large saucepot to 180 degrees. Add cheese and salt into cream and whisk until smooth. Add cornstarch and half and half mixture. Stir for 15 minutes over low heat. Add cooked pasta and lobster meat and toss everything in the sauce; serve.