Grilled Lobster Mac and Cheese

Grilled Lobster Mac and Cheese takes an American classic dish to a rich, creamy new level.  Grilling the lobster tails adds a smoky flavor to the lobster’s briny, sweet taste; as an added bonus, the lobster meat stays moist and soft, basted in butter as it grills.  Luxurious without being overly fussy, Grilled Lobster Mac and Cheese serves up a good amount of grilled lobster with the macaroni, all bound together in a velvety sauce made with a golden roux and a mix of six shredded cheeses (Asiago, Fontina, Mozzarella, Provolone, Parmesan and Romano) which enriches and enhances the melted cheese component of this dish. Begin with a starter of Family-style Rustic Escarole Salad, then serve Grilled Lobster Mac and Cheese, accompanied by a dry, crisp white or sparkling wine.

Prep Time Lobster Tails: 10 minutes, Grilling & Resting Time Lobster Tails: 15 minutes.

Prep & Cooking Time Sauce: 30 minutes, Baking & Resting Time Grilled Lobster Mac and Cheese: 45 minutes.

Serves 2 as a Main Course or 4 as a Side portion.

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Ingredients:

• 2 7-oz Lobster Tails
• 1 ½ cups small-form Pasta (elbows, ditalini, or other smaller shapes), see picture below.
• 1 1/2 Tbs Extra Virgin Olive Oil
• 7 Tbs Unsalted Butter, divided into 1, 4 and 2 Tbs
• ¼ cup All-Purpose Flour
• 1 Tb finely minced Shallot
• 1 ½ cups Half and Half
• ¼ tsp ground Nutmeg
• ¼ tsp ground White Pepper
• 8 oz, combined, shredded Asiago, Fontina, Whole Milk Mozzarella, Provolone, Parmesan and Romano cheeses*
• ½ cup shredded Whole Milk Mozzarella

Preparation:

1. Pat the lobster tails dry so they are not slippery when handled. Using poultry shears, cut the underside of the carapace the length of the lobster tail and insert a metal skewer through the lobster tail; this will prevent the lobster tail from curling during grilling. Repeat with second lobster tail.
2. Melt 1 tablespoon of unsalted butter in a small pan; this will be used to baste the lobster tails on the grill.
3. Bring the grill to a high heat, i.e.you can hold your open hand 1-inch above the heated grill surface for only 5 seconds. 
4. Place the lobster tails, cut/underside down and grill for 2 minutes. Using tongs, turn the lobster tails over, top side down, and grill for 4 to 6 minutes, basting with the melted butter, until the shell turns to an orange-pink color.
5. Remove the grilled lobster tails from the grill and allow to cool for 5 minutes.
6. Using poultry shears, cut the top of the shell the length of the lobster tail and remove the grilled lobster meat; warning tail has sharp spines. Cut the lobster meat into bite-size pieces and set aside in a bowl.
7. Bring a large pot of well-salted water to a boil; once the water is boiling, pour the pasta in and cook until al dente. Drain the pasta very well, return to the pan, add the extra virgin olive oil to the cooked pasta, stir to coat the pasta with the oil and set aside off the heat.
8. Mince the shallot and set aside.
9. Melt 4 tablespoons of unsalted butter in a heavy-bottomed, 3-quart pan over a medium-high heat; when the butter has melted, sprinkle the flour into the pan and stir constantly as the butter and flour cook into a roux. When the roux is golden, sprinkle the minced shallot into the pan, mix into the roux and continue stir and cook until the shallot softens, about 2 minutes.
10. Add the half and half, nutmeg and white pepper into the pan, whisk vigorously to mix with the roux and shallots, simmer, whisking or stirring occasionally, until the sauce thickens.
11. Remove the pan from the heat. Add the shredded cheeses to the pan, stirring to mix as the cheeses melt. Once the cheeses have melted, blend the lobster pieces and cooked pasta into the sauce.
12. Heat the oven to 375 F.
13. Spoon the mixture into a deep, non-stick baking pan; we used an 8x8x2 pan, pictured.
14. Sprinkle the shredded mozzarella over the top; cut the remaining 2 tablespoons of unsalted butter into small cubes and dot over the top.
15. Place baking pan on the middle rack in the oven, bake at 375 F for 30 minutes until the Grilled Lobster Mac and Cheese is bubbling and the mozzarella topping has melted and is lightly brown.
16. Remove the baking pan from the oven and allow to rest for 15 minutes. Serve Grilled Lobster Mac and Cheese, accompanied by a dry, crisp white or sparkling wine.

These small form specialty cut pasta are perfect to capture the rich, creamy sauce of Grilled Lobster Mac and Cheese.

*Note:

• The six cheeses blend can be purchased already shredded and mixed at most supermarkets and online.