Decadent Lobster & Bacon Macaroni Gratin
Indulge in the ultimate comfort food with our Decadent Lobster & Bacon Macaroni Gratin. This dish elevates the classic mac and cheese to gourmet status by incorporating succulent lobster pieces, smoky bacon, and a cheesy béchamel sauce. Perfect for impressing your guests at dinner parties or for a luxurious family meal, this recipe harnesses the rich flavors of Atlantic Canada's freshest lobster, complemented by aged white cheddar and Parmigiano-Reggiano. The crispy panko breadcrumb topping adds the perfect crunch, making every bite a delightful experience.
4
Servings
N/A
Calories
16
Ingredients
Ingredients
Unsalted butter
1/4 cup (melted)
Garlic clove
1 small (chopped)
Shallot
1 (peeled and minced)
All-purpose flour
3 ounces (none)
2% low-fat milk
3 cups (none)
Bay leaf
1 (none)
Nutmeg
1 pinch (freshly grated)
Aged white cheddar cheese
2 cups (grated)
Parmigiano-Reggiano cheese
1 cup (grated)
Salt
to taste (none)
Black pepper
to taste (freshly ground)
Panko breadcrumbs
1 cup (or regular breadcrumbs)
Smoked bacon
4 ounces (chopped and slightly cooked)
Lobsters
1 1/2 lbs (cooked, shelled, cut into 1/2-inch pieces)
Parmigiano-Reggiano cheese
1 ounce (grated)
Dry elbow macaroni
2 cups (none)
Instructions
1
In a heavy-bottomed pot, melt the unsalted butter over medium heat. Add the chopped garlic and minced shallot, cooking for about 1 minute until fragrant and softened.
2
Sprinkle in the flour, stirring constantly with a wooden spoon to form a roux. Gradually whisk in the milk, one cup at a time, ensuring no lumps remain. Add the bay leaf and nutmeg and allow the mixture to simmer gently for 5 minutes on low heat.
3
Stir in the grated aged white cheddar and Parmigiano-Reggiano cheeses. Continue cooking and stirring until the cheese has completely melted and the sauce is smooth. Season with salt and pepper to taste, then remove the bay leaf.
4
For the crumb topping, combine the panko breadcrumbs, slightly cooked chopped bacon, and 1 ounce of grated Parmigiano-Reggiano in a food processor. Blend on low speed until the bacon is evenly incorporated into the breadcrumbs.
5
In a separate large pot filled with boiling unsalted water, cook the elbow macaroni until al dente. Drain the noodles and set them aside.
6
In the cheese sauce, gently fold in the cooked lobster pieces and the remaining chopped bacon. Add the drained macaroni and stir until everything is well coated with the cheesy sauce.
7
Transfer the macaroni and cheese mixture into a greased casserole dish. Evenly sprinkle the panko breadcrumb topping over the surface.
8
Preheat the oven to 350°F (175°C) and bake the casserole for approximately 25-30 minutes, or until the breadcrumb topping is golden brown and crispy.
9
Remove from the oven, allow to cool slightly, then serve hot and indulge in this luxurious dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Lobster & Bacon Macaroni Gratin?
It is a gourmet elevation of classic macaroni and cheese that incorporates succulent lobster pieces, smoky bacon, and a cheesy béchamel sauce made with aged white cheddar and Parmigiano-Reggiano.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What type of lobster should be used?
The recipe recommends using 1 1/2 lbs of lobster that is cooked, shelled, and cut into 1/2-inch pieces, preferably fresh from Atlantic Canada.
What kind of cheese is used in the sauce?
The cheese sauce uses a combination of 2 cups of grated aged white cheddar and 1 cup of grated Parmigiano-Reggiano.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should the macaroni gratin bake?
The casserole should bake for approximately 25-30 minutes until the breadcrumb topping is golden brown and crispy.
Can I use regular breadcrumbs instead of panko?
Yes, while panko is recommended for extra crunch, the recipe notes that regular breadcrumbs can be used as a substitute.
What type of pasta is best for this recipe?
The recipe calls for 2 cups of dry elbow macaroni, cooked until al dente.
How is the crumb topping prepared?
The topping is made by blending panko breadcrumbs, slightly cooked chopped bacon, and 1 ounce of grated Parmigiano-Reggiano in a food processor until evenly incorporated.
What are the primary aromatics used in the base?
The base starts with unsalted butter, one small chopped garlic clove, and one peeled and minced shallot.
What type of milk is suggested for the béchamel sauce?
The recipe specifies using 3 cups of 2% low-fat milk.
How do you prevent lumps in the cheese sauce?
Gradually whisk in the milk one cup at a time into the flour and butter roux, ensuring no lumps remain before adding more.
Are there any specific spices used for seasoning?
The sauce is seasoned with a bay leaf, a pinch of freshly grated nutmeg, salt, and freshly ground black pepper.
Should the bacon be cooked before adding it to the dish?
Yes, the smoked bacon should be chopped and slightly cooked before being incorporated into the crumb topping and the macaroni mixture.
When should the bay leaf be removed?
The bay leaf should be removed from the sauce after it has simmered and the cheeses have been stirred in, before mixing with the pasta.
What is the preparation for the lobster?
The lobster should be cooked and shelled, then cut into 1/2-inch pieces before being folded into the cheese sauce.
Is salted or unsalted butter recommended?
The recipe specifically calls for 1/4 cup of unsalted butter.
What category of meal does this dish fall into?
This dish is categorized as a 'One Dish Meal'.
How much flour is needed for the roux?
You will need 3 ounces of all-purpose flour to create the roux.
How is the pasta cooked?
The elbow macaroni should be cooked in a separate large pot of boiling unsalted water until al dente, then drained.
How much lobster meat is required?
The recipe requires 1 1/2 lbs of cooked lobster meat.
Is the bacon added to the sauce or just the topping?
The bacon is used in both; it is blended into the panko topping and also folded directly into the cheese sauce with the lobster.
What is the final step before serving?
After baking, remove the dish from the oven and allow it to cool slightly before serving it hot.
Should the casserole dish be greased?
Yes, the macaroni and cheese mixture should be transferred into a greased casserole dish before baking.
How much Parmigiano-Reggiano is needed in total?
You need a total of 1 cup for the cheese sauce plus an additional 1 ounce for the breadcrumb topping.
Can I use freshly grated nutmeg?
Yes, the recipe specifically recommends a pinch of freshly grated nutmeg for the best flavor.
What texture should the sauce have before adding cheese?
The mixture should be simmered for 5 minutes until it is smooth and thickened before stirring in the cheeses.
What tags are associated with this recipe?
The recipe is tagged with lobster, bacon, macaroni and cheese, gratin, comfort food, seafood, dinner party, one dish meal, cheesy, and gourmet.
What is the primary flavor profile of this dish?
The dish features rich flavors of Atlantic lobster, smoky bacon, and sharp aged cheddar with a crunchy panko finish.
What tool is used to incorporate bacon into the breadcrumbs?
A food processor is used on low speed to evenly incorporate the bacon into the panko breadcrumbs.