Lobster and Pancetta Macaroni and Cheese

Remember when I teased a few weeks back about experimenting with a macaroni and cheese recipe? Well, today I am going to share the results of the latest effort. I shared the results with a group of friends and it received overwhelming positive comments (i.e. everyone raved about it!). This recipe takes a little bit of effort, but then sometimes you have to make the effort to get the optimal results. I thinks this recipe could be augmented with additional lobster in larger chunks if desired where I opted for smaller pieces more likely to be in every bite. Either way you decide to make it, I suggest just making it! Let’s fire up a burner or two and get the oven hot, it’s time to make some delicious comfort food…

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Lobster and Pancetta Macaroni and Cheese

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 8

Ingredients

12 oz pasta (mini-farfalle, mini-shells, or elbows work well)
4 - 6 oz lobster tail, cut down the back and freed from the edges of the shell
3 oz pancetta, cut into ¼ inch cubes
1/ tsp butter
½ shallot, diced (approximately ¼ cup)
½ onion, diced (approximately ½ cup)
2 garlic cloves, minced (approximately 2 tsp)
pinch of salt
a few grinds of black pepper
3 tbsp butter
3 tbsp all purpose flour
9 oz shredded cheese
6 oz monterey jack
3 oz madrigal
3 oz mild goat
1 cup heavy cream (or whole milk if desired), divided
1 cup chicken broth, divided
¼ tsp nutmeg, ground
¼ tsp dry mustard
¾ to 1 cup panko

Instructions

Preheat the oven to 375 degrees.
Prepare a 9 x 13 baking dish with canola cooking spray.
In a large pot, start water for the pasta.
In a large skillet over medium heat, melt the teaspoon of butter and fry the pancetta until crisp, approximately 5 minutes.
Halfway through the pancetta frying, add the diced onion and finish with the pancetta until translucent.
Remove the pancetta and onions to a small bowl, reserving the renderings.
Return the renderings to the pan over medium heat, add the shallots and garlic and sweat for 1 - 2 minutes.
Add the salt, pepper and chicken broth.
Place the lobster tail into the pan and cover, steaming the lobster for 20 minutes until done.
Remove the lobster and allow to cool before removing from the shell.
Cook the pasta using the package directions, subtracting 1 - 2 minutes to keep the pasta from overcooking.
Rinse cooked pasta in cold water to stop the cooking and reduce sticking.
Cut the lobster tail into pieces and hold with the pancetta and onions.
In the pan where the lobster was cooked, add the 3 tablespoons of butter and the flour to the remaining shallots, garlic and renderings, whisking to create a roux.
Cook the roux just to remove the raw flour taste.
Add the nutmeg, mustard, half the chicken stock and half the cream (or milk) and whisk to incorporate.
If using whole milk, cook the sauce a bit longer until it thickens.
Add the cheese and stir to incorporate and melt it.
Add additional chicken stock or cream/milk if the sauce is too thick.
Add the cooked pasta, pancetta and lobster, stirring to combine.
When thoroughly coated with cheese sauce mixture, pour the pasta mixture into the baking dish.
Sprinkle the panko over top to cover the top.
Place on a baking sheet and bake in the middle of the oven for 20 - 25 minutes.
Switch the broiler on and broil the top until golden brown, approximately 3 - 5 minutes (Check often to avoid burning!)

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Preheat the oven to 375 degrees. Prepare a 9 x 13 baking dish with canola cooking spray. In a large pot, start water for the pasta. In a large skillet over medium heat, melt the teaspoon of butter and fry the pancetta until crisp, approximately 5 minutes.

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Halfway through the pancetta frying, add the diced onion and finish with the pancetta until translucent.

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Remove the pancetta and onions to a small bowl, reserving the renderings.

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Return the renderings to the pan over medium heat, add the shallots and garlic and sweat for 1 – 2 minutes.

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Add the salt, pepper and chicken broth. Place the lobster tail into the pan and cover, steaming the lobster for 20 minutes until done.

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Remove the lobster and allow to cool before removing from the shell. Cook the pasta using the package directions, subtracting 1 – 2 minutes to keep the pasta from overcooking. Rinse cooked pasta in cold water to stop the cooking and reduce sticking. Cut the lobster tail into pieces and hold with the pancetta and onions. In the pan where the lobster was cooked, add the 3 tablespoons of butter and the flour to the remaining shallots, garlic and renderings, whisking to create a roux. Cook the roux just to remove the raw flour taste. Add the nutmeg, mustard, half the chicken stock and half the cream (or milk) and whisk to incorporate. If using whole milk, cook the sauce a bit longer until it thickens.

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Add the cheese and stir to incorporate and melt it. Add additional chicken stock or cream/milk if the sauce is too thick. Add the cooked pasta, pancetta and lobster, stirring to combine. When thoroughly coated with cheese sauce mixture, pour the pasta mixture into the baking dish. Sprinkle the panko over top to cover the top. Place on a baking sheet and bake in the middle of the oven for 20 – 25 minutes. Switch the broiler on and broil the top until golden brown, approximately 3 – 5 minutes (Check often to avoid burning!)

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