Seafood Mac and Cheese

1. 1

   Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Bring a large pot of lightly salted water to a boil. Cook the macaroni, stirring occasionally, until slightly firm to the bite, about 8 minutes. Reserve 2 cups of the cooking water; drain the macaroni. Rinse with cold water; drain again.

3. 3

   Return the reserved pasta water to the pot; add the lobster tails. Bring to a boil; reduce the heat to medium-low, cover, and steam until the lobster meat is firm and opaque, about 3 minutes.

4. 4

   Transfer the lobster tails to a tray; let cool 2 to 3 minutes. Remove the meat and cut into bite-size pieces. Rinse the pot.

5. 5

   Meanwhile, combine the Gruyère, Swiss, and flour in a large bowl.

6. 6

   Melt 1 tablespoon butter in the empty pasta pot over medium heat. Add the shallot and garlic; cook, stirring occasionally, until the shallot softens, about 3 minutes. Gradually add the milk and wine; heat just until bubbles form around the edge of the pot. Gradually whisk in the cheese mixture, 1 cup at a time, just until the cheese melts; the mixture may not be completely smooth yet. Remove from the heat. Stir in the lobster, crabmeat, 1 teaspoon seafood seasoning, and pepper. Stir in the macaroni.

7. 7

   Pulse the bread cubes in a food processor to make large coarse crumbs. Melt the remaining 3 tablespoons butter; stir in the remaining 1/2 teaspoon seafood seasoning. Add the bread crumbs; toss to combine.

8. 8

   Pour the macaroni mixture into the prepared baking dish. Top with the bread crumb mixture.

9. 9

   Bake in the preheated oven until hot and bubbly and the top is golden brown, 15 to 20 minutes. Garnish with chives and additional seafood seasoning. Serve with lemon wedges. Cook’s Note To remove lobster meat from the shells, use kitchen shears or a sharp knife to cut lengthwise through the centers of the hard top shells and meat, cutting to, but not through, the bottoms of the shells. Press the shell halves of the tails apart with your fingers. Using your fingers, remove the meat from the shells. If using fresh bread, preheat the oven to 325 degrees F (165 degrees C). Bake until the cubes are dried out, 8 to 10 minutes.

• Calories 977.17 kcal ▲ High 49%
• Protein 72.69 g ↗ Good Source 145%
• Carbohydrate 58.14 g 21%
• Total Fat 51.11 g ▲ High 66%
• Saturated Fat 27.65 g ▲ High 138%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 240.79 mg ▲ High 80%
• Sodium 1081.09 mg ▲ High 47%
• Dietary Fiber 3.1 g — Moderate 11%
• Total Sugars 6.51 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 1351.54 mg ↗ Good Source 104%
• Iron 5.02 mg ↗ Good Source 28%
• Potassium 555.27 mg — Moderate 12%
• Vitamin A 40.19 mcg ⌄ Low Source 4%
• Vitamin C 9.35 mg — Moderate 10%
• Vitamin D 1.49 mcg ⌄ Low Source 7%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷