Isn’t there something about lobster mac and cheese that just screams decadence? Until recently I’d only ordered it in restaurants and had never made it at home. Lobster meat is usually pretty pricey, which is the main thing that held me back from trying it sooner.
And then my mom made a brilliant discovery at Costco – they sell a 2 lb. bag of wild-caught langoustines for $20. So $10 a pound. And that’s a pound of straight meat, no shells, and all of that meat has the flavor and consistency of lobster tail meat. We may start eating lobster weekly! Well, probably not, but it’s opened the door to so many recipes I breezed past before because I thought, “Nah, lobster’s too expensive.”
So, lobster mac and cheese. I basically adapted my favorite, classic recipe from my mom that uses a béchamel sauce as the base. I used a combination of sharp cheddar and gruyere cheeses and added them a little differently than I usually do to get that pleasantly gooey-out-of-the-oven texture. I wanted a string of cheese clinging to my fork as I took a bite. Mmmm…can’t you picture it?
Mom, seriously, food find of the decade with these langoustines. I’m a little worried I may develop a cholesterol problem with the new accessibility of lobster meat!