Dive into a luxurious dining experience with “Seafood Sensation: Lobster, Crab, and Shrimp Macaroni and Cheese.” This decadent dish combines tender pieces of lobster, crab, and shrimp with creamy, cheesy macaroni for a rich and satisfying meal. Perfect for special occasions or whenever you crave an indulgent treat, this seafood mac and cheese is sure to impress.
Why You’ll Love Lobster, Crab, and Shrimp Macaroni and Cheese:
- Rich and Creamy: The cheese sauce is velvety and full of flavor.
- Luxurious Seafood: Lobster, crab, and shrimp add a gourmet touch.
- Comfort Food: A sophisticated twist on classic macaroni and cheese.
- Impressive Presentation: Perfect for entertaining or a special dinner.
Ingredients Notes For Lobster, Crab, and Shrimp Macaroni and Cheese:
- Pasta: Elbow macaroni or your favorite pasta shape.
- Lobster: Cooked and chopped lobster meat.
- Crab: Cooked and lump crab meat.
- Shrimp: Cooked, peeled, and deveined shrimp, cut into bite-sized pieces.
- Cheese: A mix of cheddar, Gruyère, and Parmesan for a rich flavor.
- Milk and Cream: For a creamy cheese sauce.
- Butter and Flour: To make the roux for the cheese sauce.
- Garlic: Minced, for added flavor.
- Mustard: Dijon or whole grain, for a subtle tang.
- Paprika: Optional, for a hint of smokiness.
- Breadcrumbs: For a crunchy topping.
- Salt and Pepper: To taste.
- Parsley: Chopped, for garnish (optional).
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Recipe Steps:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Seafood:
- If not already cooked, cook the lobster, crab, and shrimp. Remove the meat from the lobster shells and chop into bite-sized pieces. Peel and devein the shrimp, then cut into bite-sized pieces. Ensure the crab meat is free of shells. Set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt 1/4 cup of butter over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 1/4 cup of all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux.
- Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5 minutes.
- Reduce heat to low and stir in 2 cups of shredded cheddar cheese, 1 cup of shredded Gruyère, and 1/2 cup of grated Parmesan cheese until melted and smooth. Add 1 teaspoon of Dijon mustard, 1/2 teaspoon of paprika (if using), and season with salt and pepper to taste.
- Combine the Ingredients:
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, cheese sauce, lobster, crab, and shrimp. Gently mix until everything is well coated with the sauce.
- Assemble and Bake:
- Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve:
- Remove from the oven and let cool slightly. Garnish with chopped parsley if desired. Serve warm.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freeze: Freeze the unbaked mac and cheese in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
- Cook the Pasta:
Ingredients
- For the Seafood:
- 1 lobster tail cooked and chopped
- 1/2 pound cooked shrimp peeled and deveined, chopped if large
- 1/2 pound lump crab meat
- For the Macaroni and Cheese:
- 1 pound elbow macaroni or your favorite pasta shape
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper optional, for a bit of heat
- For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
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Cook the Pasta:
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
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Prepare the Cheese Sauce:
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In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
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Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens and starts to bubble.
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Reduce the heat to low and stir in the shredded cheddar, Gruyère, mozzarella, and Parmesan cheeses. Stir until the cheese is completely melted and the sauce is smooth.
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Add the Dijon mustard, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Mix well.
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Combine the Pasta and Cheese Sauce:
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Add the cooked pasta to the cheese sauce and stir to coat the pasta evenly.
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Add the Seafood:
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Gently fold in the chopped lobster, shrimp, and crab meat until well combined.
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Prepare the Topping:
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In a small bowl, mix the panko breadcrumbs with the melted butter and grated Parmesan cheese.
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Assemble and Bake:
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Preheat your oven to 375°F (190°C).
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Transfer the macaroni and cheese mixture to a greased 9×13-inch baking dish or a similar-sized casserole dish.
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Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
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Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
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Serve:
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Remove from the oven and let cool slightly.
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Garnish with chopped fresh parsley, if desired.
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Serve hot and enjoy your luxurious Lobster, Crab, and Shrimp Macaroni and Cheese!