Ingredients
- •1 lb cavatappi or shells
- •1 lb cooked lobster meat, chopped
- •8 oz gruyere cheese, shredded
- •6 oz sharp white cheddar, shredded
- •4 oz American cheese, cubed
- •1 can (12 oz) evaporated milk
- •1 cup heavy cream
- •4 tbsp butter
- •¼ cup dry white wine
- •1 tsp Dijon mustard
- •¼ tsp nutmeg
- •2 tbsp fresh chives, chopped
- •Salt and white pepper
- •Optional: 1/2 cup panko, 2 tbsp butter, 2 tbsp Parmesan
Instructions
1
Cook pasta to just under al dente
2
Drain and rinse
3
Combine pasta, all cheeses, evaporated milk, cream, butter, wine, mustard, and nutmeg
4
Season with salt and white pepper
5
Gently fold in lobster meat
6
Vacuum seal or ziplock
7
Sous vide at 170°F (77°C) for 1 h 30 min
8
Shake bag gently every 30 min
9
Remove and stir carefully to keep lobster intact
10
Optional: Transfer to baking dish
11
Mix panko, melted butter, and Parmesan
12
Top with breadcrumb mixture
13
Broil 2–3 min until golden
14
Garnish with chives
15
Serve as elegant main course
Notes
- •This is special occasion mac and cheese
- •Gruyere adds nutty complexity
- •Can use crab instead of lobster
- •Perfect for celebrations
Nutrition information
Calories
680 cal
Protein
38g
Fat
32g
Carbs
52g
Tags
lobsterluxuriousspecial occasiongruyereelegant