Lobster Mac' n Cheese

A steam oven is ideal for cooking lobster to perfection and baking casseroles. While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven.

Lobster tails can be steamed at a low temperature or roasted at a higher temperature with a combination of convection and steam. Steamed lobster tails have a mild delicate flavor while roasting the lobster tails at a higher temperature brings out more flavor in the meat. For best results when steaming lobster tails, place them in a solid pan with a little water, a splash of white wine and some lemon slices.  

There are a few steps to making this dish.  First the lobster, pasta and cheese sauce must all be cooked then combined in a casserole dish to bake. Since everything is already cooked the casserole really only needs to be heated through.  When baking a casserole in the steam oven there is no need to cover the casserole as the combination of convection and steam prevents the food from drying out. Also, since steam ovens have a smaller capacity than larger wall ovens the heating is much faster.

Of course if you prepare the casserole a day in advance it’s best to let it sit outside of the refrigerator for an hour before baking to avoid having to leave it in the oven for too long. If you do prepare the casserole in advance, only add the topping mixture prior to baking.

INGREDIENTS

3 - 4 lobster tails

¼ tsp Old Bay seasoning

½  tsp garlic herb seasoning

2 tbsp butter, softened

½ lb Cavatappi pasta

For the Cheese Sauce

3 tbsp all-purpose flour

4 tbsp butter

3 cups half and half

½ tsp dry mustard powder

1 cup shredded, sharp Cheddar cheese

1 cup shredded, Gruyere or Mozzarella cheese

½ cup shredded Parmesan cheese

For the Topping

½ cup breadcrumbs

2 tbsp grated Parmesan cheese

2 tbsp melted butter

1 tbsp chopped fresh parsley

2 cloves garlic, minced

PREPARATION

To prepare the lobster tails, cut down the center of the shell in a straight line, turn the tail over and press in between each vertebrae with your thumbs to release the meat. Turn the tail over, gently lift the lobster out of the shell using your fingers to separate the meat as needed. Push the shell together and drape the meat over the shell.

Combine the butter with the seasoning and spread over the lobster meat. 

To steam/poach the lobster, heat the steam oven in the Steam mode to 212 F/100 C. 

Place the lobster tails in a small solid pan with ½ cup of water and several lemon slices.

When the oven comes to temperature, slide the pan into the oven and cook for 4 minutes.

The poaching liquid can be added to the sauce for added flavor.

OR 

To steam roast the lobster, heat the oven in the combination convection steam mode to 375 F/ 190 C. Place the lobster tails on a small rimmed baking sheet and bake for approx 4 minutes until the shell turns orange and the lobster meat is firm.

Once the lobster is cooked and cooled, remove it from the shell and cut into bite sized pieces.

Heat the water to cook the pasta and when it comes to a boil cook as directed.

To make the sauce, heat a medium sized heavy saucepan over moderate heat. 

Add the butter and when melted stir in the flour and cook for 3 - 4 minutes taking care not to let it brown.  Add the milk and bring to a gentle simmer, stirring frequently until the sauce thickens.

Once the sauce has thickened, remove it from the heat and fold in the three cheeses, stirring 

well to combine. Taste the sauce and add salt and freshly ground pepper to your taste.

To bake the casserole, heat the steam oven in the combination convection steam mode to 350 F/176 C.

Lightly butter or oil an ovenproof baking dish, approximately 8 x 11”/22 x 28cm

Combine the cooked pasta, lobster and sauce and spread it into the baking dish.

Combine the breadcrumbs, melted butter, Parmesan, garlic and parsley and spread over the top of the casserole.

Bake for 20 to 25 minutes until heated through.

Serves 6