Lobsterino Mac & Cheese

INSTRUCTIONS

1. 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.
2. 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.
3. 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..
4. 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.
5. 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.
6. 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).
7. For rolls: Alternatively, serve it in hot dog buns for lobster mac rolls!