Lobster Bisque Mac & Cheese, is luxury comfort food at its best. A beautiful rich seafood bisque loaded with wonderful flavors and spices, and morsels of lobster nestled in pasta, cheeses and a crispy top crust.
Song of the Day: “Radioactive” by Kings of Leon.
Lobster Bisque Mac & Cheese, takes a well-known comfort favorite to new levels of flavor and exquisiteness. Put away that packaged dinner because this is the real deal!
I am always thinking of ways to reinvent dishes in a most flavorful way, yet not taking away from the theme of the main component of the dish. Lobster Bisque is just that, compilations of flavor with the lobster center stage. A quick thought in my mind only to be manifested then feasted on.
As a student mac and cheese was one of the most made, as it was inexpensive and quick to make. Even then I would not leave things alone. I was known to create mac and cheese with roasted hot dogs, Thai mac and cheese, an Italian sauce mac and cheese, tuna mac and cheese and a palate twisting spicy taco mac and cheese. It was a lot of fun being creative, and quite delicious, also a nice break from the norm. I laughed when I heard that people had rituals to eating their mac and cheese. One of putting ketchup on this popular quick dish. My mother would not be impressed along with the Italian nation, guaranteed to create a mob that’s for sure. Italians have their own version of mac and cheese called pasta al forno. A beautiful pasta usually penne or rigatoni in a rich tomato and ricotta sauce, with morsels of fresh mozzarella or bocconcini as we call it. One of my favorites to eat as a kid. I loved the crispy bits and the way that ricotta makes a creamy rich sauce, truly scrumptious!
I have wanted to make a Lobster Bisque Mac & Cheese for a while. In the past lobster was known as a poor man’s food and easily purchased for very little money which would have enticed us students on limited budgets. Today it soars at incredible market prices and is a luxury. I say sometimes we have to live a little if we can swing it and it is well worth it. I kept thinking how lovely this dish would be and how rich and luxurious the flavor and texture profile is, so with that passion fueling me, here it is in all its splendor.
Don’t go pre-made, kick it fresh with Lobster Bisque Mac & Cheese!
I love the way that bisque just coats the pasta, we used a pasta shaped kind of like a shell looking very seafoodish. It is called torchietti. This pasta had some corrugation to it and perfect to hold all the flavors of the bisque. Oh I wanted to mention never rinse your cooked pasta in water or put olive oil in the boiling water, this takes the starch off and the sauce will merely slide off the pasta and that would be a total waste. The starch helps bring the sauce to the pasta which will have your taste buds delighted at every mouthful. The cheese combination is going to be a compilation of crotonese (pecorino, sheep’s milk cheese), goat cheese, and Avalon cheddar. I saved some of the crotonese and cheddar for the top so that we achieve that gooey crispy look that makes mac and cheese what it is, absolutely delicious.
I have to say one thing I love a lot is peas. Thinking of putting it in this dish was a no-brainer. I also wanted to kick it up even more with some caramelized onions and of course to achieve that crust. To garnish, some fresh chopped parsley that always goes hand in hand with anything lobster. This Lobster Bisque Mac & Cheese smells heavenly. The richness of the broth and that Caribbean lobster so buttery giving this dish a creamy base. After plating the mac and cheese I had an aha moment. Why not pour a nice base of the bisque into the bottom of the bowl. This will ensure a wonderful diversity in texture and guarenteed moistness in evey bite.
I love the way the melted cheese just lays on the crispy edged pasta. Those nice flakes of parsley breaking up the color a bit, and those enticing morsels of lobster plump and juicy. That rich broth so robust and velvety making it seem as though the mound of pasta is just floating on the surface. Excuse me while I get my fork into this lovely dish. WOW! The pasta is perfect not too soft still having a bit of texture. The bisque coats it well and gives me this tomato seafood flavor that makes me feel so loved inside. There is a combination of gooey cheese that strings from my lips and also a nice crispy baked cheese that is delightful to crunch and munch on. Then a beautiful morsel of lobster hits my mouth as I bite in and that buttery sweetness, juices on my tongue. The peas popping with their own sweetness and texture, along with the caramelized onion adds such an incredible flavor to the mix. The bread crumbs have formed a nice crust and I am savoring each moment going from the creamy goodness of the base to the crispy and gooey folds of the top. This is pure gold, heaven, comfort food bliss!
Next time you think of mac and cheese, that norm packaged meal will be a faded memory as you remember the luxuriousness of this Lobster Bisque Mac & Cheese!
From the passion of our kitchen at SugarLoveSpices to yours,
Song of the day: “Radioactive” by Kings of Leon.
P.S. We were at the concert last night in Edmonton, and I have to say they rocked it. Their sound unmistakable, the lyrics worth pondering and experiencing and Caleb with his distinct sound which pierces our souls, along with the harmonies from his brothers that are spot on in my opinion. So grateful for the experience last night.Print
Bisque (see here)
Mac and cheese:
- 380 g Torchietti pasta (or whatever pasta you like to use)
- 1/2 cup crotonese (sheep’s milk cheese) shredded
- 1/4 cup goat cheese
- 1 cup Avalon Cheddar cheese shredded
- 1/4 cup of fine bread crumbs
- 1/3 cup of cooked peas
- 1 small onion chopped
- 1 Tbsp fresh chopped parsley
- Drizzle of olive oil
- Pat of butter
- Salt and pepper to taste
- Sprinkle of sugar
- In a sauce pan warm up about 3 cups of the lobster bisque (keep at very low heat to keep warm).
Mac and Cheese:
- In a saute pan place in some olive oil and a pat of butter
- Throw in onions and saute for about 3 minutes on low heat.
- Season with salt, pepper, a dash of sugar.
- Take off heat, toss in peas and set aside.
- In a large pot season water and bring to boil.(Taste water for salt).
- Toss in pasta and stir.
- Cook for a few minute less than the required amount of time written on the package.
- Drain and toss with some of the lobster bisque so the pasta is well coated and a bit loose.
- Toss in the peas and onions and mix well.
- Mix in the goat cheese and half the shredded crotonese and cheddar cheeses.
- Mix well and pour mixture into a 9″ x 14″ greased baking dish.
- Pour a bit of the lobster bisque over top lightly.
- Top with the rest of the cheese, sprinkle breadcrumbs on top, and finish with a drizzle of olive oil.
- Place in a 405° F pre-heated oven.
- Bake for 10 minutes or until the cheese is melted and the edges start to brown.
- Turn oven to a low broil and bake for an additional 5 minutes.
- Take out of oven, and sprinkle chopped parsley.
- Ladle some of the bisque into the bottom of the bowl just so it covers the bottom of the bowl.
- Scoop out some of the mac and cheese and top with some of the lobster chunks, and some parsley.
- Ready to serve.
Allow 30 minutes for the bisque.
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