French Onion Lobster Mac and Cheese
French Onion Lobster Mac and Cheese
Ingredients
For the Caramelized Onions
- 5 yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 2 tablespoons balsamic vinegar, as needed for deglazing
For the Lobster
- 2 live lobsters, approximately 1 1/4 to 1 1/2 pounds each
- 1 gallon water, for boiling
- 1/4 cup salt, for boiling water
For the Macaroni and Cheese
- 12 ounces medium shell pasta
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 can evaporated milk, 12 fluid ounces
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 16 ounces Gruyère cheese, shredded
- 16 ounces mozzarella cheese, shredded
- 8 ounces sharp white cheddar cheese, shredded
Cheese Sauce Seasonings
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Old Bay seasoning
- 2 teaspoons paprika
For Garnish (Optional)
- 2 tablespoons fresh chives, minced
Instructions
- 1
Begin by caramelizing the onions. In a large, heavy-bottomed pan or Dutch oven, melt 2 tablespoons of olive oil and 2 tablespoons of butter over medium-low heat. Add the thinly sliced onions and 1/2 teaspoon of salt. Cook, stirring occasionally, for at least 45-60 minutes, or until the onions are deeply browned, tender, and sweet. Deglaze the pan with 1-2 tablespoons of balsamic vinegar as needed if the pan gets dry or browned bits accumulate on the bottom. Set aside 1/4 of the caramelized onions for topping later.
⏱️ 60 min
- 2
Prepare the lobsters. Bring a large pot of heavily salted water (1 gallon water with 1/4 cup salt) to a rolling boil. Carefully add the live lobsters to the boiling water. Cover and boil for 8-10 minutes for 1 1/4 to 1 1/2 pound lobsters, or until bright red and cooked through. Remove the lobsters from the pot and let them cool slightly on a cutting board.
⏱️ 15 min•🌡️ 212
- 3
While the lobsters cool, cook the pasta. Use the same pot of lobster water to cook the medium shell pasta according to package directions until al dente. This will infuse the pasta with lobster flavor. Drain the pasta and set aside.
⏱️ 10 min•🌡️ 212
- 4
Extract the lobster meat. Once the lobsters are cool enough to handle, twist off the claws and tail. Crack open the claws and tail to remove all the meat. Chop the lobster meat into bite-sized pieces. Set aside 1/4 of the chopped lobster meat for topping later.
⏱️ 15 min
- 5
Prepare the cheese sauce. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Add half of the cheese sauce seasonings (1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Old Bay seasoning, 1 teaspoon paprika) to the roux and whisk to combine.
⏱️ 5 min
- 6
Gradually whisk in the 12 fluid ounces of evaporated milk and 2 cups of heavy cream until smooth. Bring the sauce to a gentle simmer, whisking constantly, until it begins to thicken. Stir in 1 tablespoon of Dijon mustard and the remaining half of the cheese sauce seasonings. Continue to whisk until well combined and the sauce is creamy.
⏱️ 10 min
- 7
Reduce the heat to low. Add the shredded Gruyère, mozzarella, and sharp white cheddar cheeses to the sauce, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding more. Reserve about 1 cup of the shredded cheese blend for topping.
⏱️ 10 min
- 8
Stir 3/4 of the caramelized onions (the portion you didn't reserve for topping) and 3/4 of the chopped lobster meat (the portion you didn't reserve for topping) into the cheese sauce. Add the drained cooked pasta and stir gently until all the pasta is evenly coated with the rich cheese sauce.
⏱️ 5 min
- 9
Assemble the mac and cheese. Preheat your oven to 375°F. Lightly grease a 9x13 inch oven-safe baking dish. Spread half of the mac and cheese mixture into the prepared dish. Sprinkle with half of the reserved shredded cheese blend. Top with the remaining mac and cheese mixture.
⏱️ 5 min•🌡️ 375
- 10
Evenly distribute the reserved 1/4 of caramelized onions and the reserved 1/4 of chopped lobster meat over the top. Finish by sprinkling with the remaining reserved shredded cheese blend.
⏱️ 2 min
- 11
Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown and slightly crispy. If desired, you can briefly broil for 1-2 minutes at the end for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 12
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chives, if using, and serve with a perfectly cracked lobster claw on top for an impressive presentation.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Lobster Mac and Cheese
For the Caramelized Onions
- 5 yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 2 tablespoons balsamic vinegar, as needed for deglazing
For the Lobster
- 2 live lobsters, approximately 1 1/4 to 1 1/2 pounds each
- 1 gallon water, for boiling
- 1/4 cup salt, for boiling water
For the Macaroni and Cheese
- 12 ounces medium shell pasta
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 can evaporated milk, 12 fluid ounces
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 16 ounces Gruyère cheese, shredded
- 16 ounces mozzarella cheese, shredded
- 8 ounces sharp white cheddar cheese, shredded
Cheese Sauce Seasonings
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Old Bay seasoning
- 2 teaspoons paprika
For Garnish (Optional)
- 2 tablespoons fresh chives, minced
Instructions
- 1
Begin by caramelizing the onions. In a large, heavy-bottomed pan or Dutch oven, melt 2 tablespoons of olive oil and 2 tablespoons of butter over medium-low heat. Add the thinly sliced onions and 1/2 teaspoon of salt. Cook, stirring occasionally, for at least 45-60 minutes, or until the onions are deeply browned, tender, and sweet. Deglaze the pan with 1-2 tablespoons of balsamic vinegar as needed if the pan gets dry or browned bits accumulate on the bottom. Set aside 1/4 of the caramelized onions for topping later.
⏱️ 60 min - 2
Prepare the lobsters. Bring a large pot of heavily salted water (1 gallon water with 1/4 cup salt) to a rolling boil. Carefully add the live lobsters to the boiling water. Cover and boil for 8-10 minutes for 1 1/4 to 1 1/2 pound lobsters, or until bright red and cooked through. Remove the lobsters from the pot and let them cool slightly on a cutting board.
⏱️ 15 min•🌡️ 212 - 3
While the lobsters cool, cook the pasta. Use the same pot of lobster water to cook the medium shell pasta according to package directions until al dente. This will infuse the pasta with lobster flavor. Drain the pasta and set aside.
⏱️ 10 min•🌡️ 212 - 4
Extract the lobster meat. Once the lobsters are cool enough to handle, twist off the claws and tail. Crack open the claws and tail to remove all the meat. Chop the lobster meat into bite-sized pieces. Set aside 1/4 of the chopped lobster meat for topping later.
⏱️ 15 min - 5
Prepare the cheese sauce. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Add half of the cheese sauce seasonings (1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Old Bay seasoning, 1 teaspoon paprika) to the roux and whisk to combine.
⏱️ 5 min - 6
Gradually whisk in the 12 fluid ounces of evaporated milk and 2 cups of heavy cream until smooth. Bring the sauce to a gentle simmer, whisking constantly, until it begins to thicken. Stir in 1 tablespoon of Dijon mustard and the remaining half of the cheese sauce seasonings. Continue to whisk until well combined and the sauce is creamy.
⏱️ 10 min - 7
Reduce the heat to low. Add the shredded Gruyère, mozzarella, and sharp white cheddar cheeses to the sauce, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding more. Reserve about 1 cup of the shredded cheese blend for topping.
⏱️ 10 min - 8
Stir 3/4 of the caramelized onions (the portion you didn't reserve for topping) and 3/4 of the chopped lobster meat (the portion you didn't reserve for topping) into the cheese sauce. Add the drained cooked pasta and stir gently until all the pasta is evenly coated with the rich cheese sauce.
⏱️ 5 min - 9
Assemble the mac and cheese. Preheat your oven to 375°F. Lightly grease a 9x13 inch oven-safe baking dish. Spread half of the mac and cheese mixture into the prepared dish. Sprinkle with half of the reserved shredded cheese blend. Top with the remaining mac and cheese mixture.
⏱️ 5 min•🌡️ 375 - 10
Evenly distribute the reserved 1/4 of caramelized onions and the reserved 1/4 of chopped lobster meat over the top. Finish by sprinkling with the remaining reserved shredded cheese blend.
⏱️ 2 min - 11
Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown and slightly crispy. If desired, you can briefly broil for 1-2 minutes at the end for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 12
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chives, if using, and serve with a perfectly cracked lobster claw on top for an impressive presentation.
⏱️ 10 min