Recipe Database
Erik's Lobster Mac and Cheese
Erik's Lobster Mac and Cheese
Serves: 6

Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
6 Tbl unsalted butter
1/2 cup all-purpose flour
12 ounces smoked Gouda cheese, grated (2 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 tsp freshly ground black pepper
1/2 tsp freshly grated nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh toasted bread crumbs (5 slices, crusts removed) or panko crumbs

In a large pot, cook pasta in salted, boiling water for 6 to 8 minutes. Drain well
Heat the milk in a small saucepan. Note: when scalding milk, always be watching and never let it come up to a boil
In a large pot, melt 6 Tbl of butter and add flour
Cook on low for 2-3 minutes while whisking
Continue to whisk in the hot milk and cook for a minute or two more, until thickened and smooth
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg
Add the cooked macaroni, panko and lobster and stir well


These fine recipe created and performed by Chef Erik at Bobby G's restaurant on the newly finished patio with Kevin Jenkins at the main microphone, Karen Jenkins on the control board and plenty of tasters stepping up to help them test these dishes.
Bobby G's is a Chicago style eatery at 12990 HWY 9 - Alpharetta, GA 30004