Lobsterino Mac & Cheese

You’ve seen it at fancy steakhouses and upscale pubs: Now, make it at home in all its simple, comforting glory. This dish is a sophisticated, grown-up version of the super popular mac & cheese recipe from my orange book. If you’re looking to be more budget-conscious but still want to feel like you’re eating lobster, you can use tender langostino meat instead. Be warned: Keeping your claws off the whole pot may be a challenge.

Cuisine

American

Course

Dinner, Lunch, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

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 Time

10 min

Cook Time

30 min

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!

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.

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