Lobsterino Mac & Cheese

By: Jeffrey Eisner

Lobsterino Mac & Cheese
cuisine icon Cuisine
American
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Lighter comforts: For a lighter option, forego the crust and sub a low-fat cheese for the Cheddar.","JEFF’S TIP: If the sauce is a bit thick for your liking after it sets, add a few splashes of milk or cream while reheating and stir. Adding milk or cream is also a great way to revive any leftovers when microwaving. Wanna be as happy as a clam? Separate two (6-ounce) cans of chopped clams from their juices. Add the clam juice in Step 2 and reduce the broth to 32⁄3 cups. Then, add the clams in Step 5 along with the lobster/langostino meat. Incredible."]
cuisine icon Keywords
30-60 min, 4-6 servings, american, and meat chopped into small chunks; or 1–2 pounds langostino meat, brioche or pretzel buns recommended, contributed, cook 30 min, dijon mustard, dinner, divided, dry white wine like a sauvignon blanc, easy, grated parmesan cheese, hot sauce, instant pot lobster mac and cheese, lobsterino mac & cheese, lunch, main course, melted, optional, optional for serving, prep 10 min, pressure cook, salted butter, sauté, short-form pasta such as cavatappi, shredded sharp cheddar cheese, sleeve ritz crackers, smashed and crumbled, such as lobster better than bouillon, white or black truffle oil, white or yellow

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
4-6 Servings
Ingredients
  • Lobsterino Mac & Cheese
  • 4 tbsp salted butter, divided
  • 1 1/2 lbs thawed lobster tail shelled and meat chopped into small chunks; or 1–2 pounds langostino meat
  • 1/4 cup dry white wine like a sauvignon blanc
  • 4 cups lobster broth or garlic broth such as Lobster Better than Bouillon
  • 1 lb medium shells or any short-form pasta such as cavatappi
  • 1 lb shredded sharp cheddar cheese, white or yellow
  • 1/4 cup grated parmesan cheese
  • 1 tbsp Dijon mustard, optional
  • 1 tbsp hot sauce, optional
  • white or black truffle oil, optional for serving
  • top-sliced hot dog buns brioche or pretzel buns recommended
  • 4 tbsp salted butter, melted
  • 1 sleeve Ritz Crackers, smashed and crumbled
Instructions
  • Add 2 tbsp of the butter to the Instant Pot. Hit Sauté and Adjust so it’s on the More or High setting. Once melted and bubbling, add the lobster meat and Sauté for 3–5 Minutes, adding the wine after a minute to deglaze the bottom of the pot. Sauté until the meat is mostly cooked and opaque (it’s fine if some is still pink). Transfer to a bowl with a slotted spoon and set aside to rest.
  • Add the broth and pasta to the pot and stir well (one of the rare cases we stir in pasta). Top with the remaining 2 tbsp butter.
  • Secure the lid and move the valve to the sealing position. Hit Cancel and hit Manual or Pressure Cook on High Pressure for 6 Minutes. Quick Release when done..
  • When the lid comes off, it will look soupy. This is a good thing as it’s the base for the sauce. Add the Cheddar, Parmesan, Dijon (if using), and hot sauce (if using) and stir until the cheese melds into the sauce and becomes creamy and dreamy.
  • Return the lobster meat to the pot and stir until it’s fully cooked (no pink should remain). Serve with some truffle oil drizzled on top, if desired.
  • For a crust: Mix the crumbled Ritz crackers with the melted butter. Evenly sprinkle on top of the finished mac and cheese. Secure the air fryer lid, hit Broil (400°F) for 5–10 Minutes and hit Start. Once the crust is golden brown, serve. You can also do this in a casserole dish in a 425°F oven (keep an eye on it as oven temperatures can vary).
  • For rolls: Alternatively, serve it in hot dog buns for lobster mac rolls!
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.