Steakhouse Lobster Mac and Cheese Recipe - HOW TO MAKE TENDER LOBSTER TAILS!

Making lobster mac and cheese isn't easy .

It's about balance of flavor texture and the right amount of cheese .

This is not a kid's mac and cheese .

This is a steakhouse , lobster mac and cheese and we're elevating it even higher .

Grab your aprons .

Let's cook .

Hey guys , I'm Shereen .

Welcome to my kitchen .

I'm so excited .

We are making lobster mac and cheese .

So first to get started , we're gonna start with the topping because we're gonna set this aside .

So we have two tablespoons of melted butter in our skillet with Panco .

So Panco is a Japanese , these bread crumbs and we're just gonna coat this until they're all absorbed into the butter and this is gonna add great texture .

So remember I said it's all about balance of texture , balance of flavor .

So this is gonna give us that added crispiness at the end season it with salt and pepper .

And now we're just gonna set this aside .

So you want 28 ounce lobster tails .

So these are nice and meaty and then here's what you wanna do .

Split them right down the center .

If there's any little vein in there , you want to pull that out .

So we're just gonna melt four tablespoons of butter and now we're gonna butter poach our lobster .

So really the key here to cooking your lobster perfectly .

Never boil it .

It seizes the meat .

It makes it tough .

We wanna keep it super tender .

So a little salt and pepper .

The trick here is low and slow .

We're gonna place them into the skillet .

Meat side down .

Reduce our heat to low .

This is a 10 inch skillet and there's a reason why you want to use a 10 inch skillet .

We don't want too much surface area because it will overcook the meat .

So that's perfect .

They fit in there beautifully .

And now we're just gonna cover this in about 5 to 7 minutes , they'll be done .

So halfway through , we're gonna flip them and then base the tops of them .

So while we're poaching our lobster , we need to mince one shallot .

So the last two minutes just add the shallots .

And now here I have so I love using cava tapa because they're basically like a really long but squiggly elbow pasta and they have the ridges which is great for grabbing on the sauce .

We're gonna boil them for about 12 minutes season the water vigorously .

So it should taste like the steak and lobster smells so good .

So I can't stress enough how important it is to not overcook your lobster .

You don't need to boil it .

Gentle poaching .

That's all it needs .

Right .

So we're gonna remove our lobster , we're gonna let them cool and then we're gonna cut them up into bite size pieces .

So , save your lobster shells because you can toss these in a pot of water with an onion celery , two bay leaves and just a bunch of parsley and make an easy seafood stock .

See , and that's just , that's right .

Right .

We already have the shells .

Wait , you're gonna sneak a piece .

I know you are .

It's so tender .

Mm .

Now we reserved our shallots and the butter .

It's still in the bottom of our skillet .

So here's the secret ingredient .

So you want a splash of cognac .

So about a tablespoon , it's not really gonna ignite .

We don't have a lot here in the pan , but really what this is doing is we're gonna reduce it .

We're gonna concentrate it and it gets really sweet and adds like a sweet smoky flavor to our cream sauce .

We're going to reduce our heat to low and now we have half a cup of half and half .

So not a lot of cream here .

But I'm gonna show you we're not gonna make a roux .

I'm gonna show you where the roux comes in .

We're almost doing like a reverse roux and we'll do that towards the end .

So stay with me .

So super important milk cream , half and half .

You never want to boil it , you'll scorch it .

So you just want to heat it medium low to low until it's nice and it almost get a little bit of foamy around the entire surface and that's it .

And now we're gonna add some Mars Cappone .

So Mars Cappone or Masone is an Italian cream cheese .

It has a very neutral flavor .

This is what's gonna give it a really beautiful velvety texture , but you wanna just whisk it right off the heat until it's completely smooth .

So now we need to season our cream sauce .

So we have a little bit of paprika .

So paprika basically is for color .

It's gonna give us that beautiful sort of pinky color that complements the lobster and ground mustard mustard is gonna give it a nice little tang and really flavor the sauce and of course salt and pepper .

No need to bake this .

We're not gonna bake our mac and cheese .

I mean , everything's gonna be cooked .

We're gonna assemble it together and I find that when you bake it , it absorbs all that sauce and it becomes sort of dry .

But we are gonna heat our broil right now because we do need to toast the toppings .

So I'm using two different kinds of cheeses , cheddar cheese , a sharp cheddar and a gray .

So the is beautiful with seafood .

It's gonna be perfect with this Lobster and cheddar's classic .

So we need two cups of sharp cheddar cheese and one cup of grayer gonna save some of that pasta liquid .

So that is liquid gold , right ?

If we should need to thin our sauce later .

We'll have it .

We've already drained our pasta .

So there's no water in here .

We're gonna add our cream sauce right in there with two tablespoons of cold butter .

So you want it to be cold for a reason because it's gonna emulsify and it gives us this gloss and shine on the pasta .

So we're going to now start this over a low heat for about 1 to 2 minutes .

And what's gonna happen is the starch in the pasta .

It's gonna release and that's where it's gonna thicken it .

So that's our reverse root .

So we've cooked the pasta for 12 minutes .

Now , we're cooking it for an additional two minutes .

It should be cooked through , right ?

No al dente pasta here .

And the reason being is we want it to absorb the flavor of our cheese sauce , right ?

I never cook my pasta al Dente because what happens is it's not cooked in the middle and it won't absorb the sauce .

Now it's time to taste .

Mhm It is so delicious .

I have tested this so many times .

Perfect .

You can taste the sweetness from the lobster and I love the added cognac because it sort of bumps up that sweetness even more .

It's not too cheesy .

It's the perfect amount which is so important .

We don't need to mask this .

This is beautiful , lobster .

It's totally the star here .

Pasta is cooked perfect .

I love the crunch from the Panco .

You guys are gonna love this so good .

Mm .

And there you have it .

A steakhouse .

Lobster mac and cheese that you can make at home by not adding cheese overload .

You can taste the lobster , the beautiful sweet lobster and it's perfectly velvety .

That added boost of cognac .

Just sends it right here .

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I do roll out a new homemade made easy recipe video each week .

And if you want to check out my steakhouse cream spinach , you can click this video link right here or right here and I'll meet you over there .