Recipe

RECIPE

FROM THE COZY CROON CAFé

Francine’s Lobster Mac and Crack (Cheese)

Hello, it’s me again! Well, Francine was so relieved and grateful that the killer was caught that she spontaneously offered up the recipe to her famed dish that we lost our minds over. In fact, since the Cozy Croon Café will be either closing or changing hands, she’s given the recipe to Charlie to use at the Honey Pot Diner as well. And I just couldn’t leave without sharing it with you! I hope you and your family enjoy it as much as all of Honey Hollow enjoys it. This makes for a wonderful cozy breakfast, lunch, or dinner (and yes, I’ve eaten it for all three).

Happy cooking!

Ingredients

1 lb cavatappi or elbow macaroni

1 ⒈／⒉ lb lobster meat (boiled, shelled, and cut into bite-size pieces)

4 tbsp unsalted butter

⒈／⒋ cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 tbsp Dijon mustard

1 tsp smoked paprika

1 tsp garlic powder

⒈／⒉ tsp cayenne pepper (optional)

1 ⒈／⒉ cups sharp white cheddar cheese (grated)

1 ⒈／⒉ cups Gruyère cheese (grated)

1 cup Parmesan cheese (grated)

1 ⒈／⒉ cups panko breadcrumbs

⒈／⒋ cup finely chopped fresh parsley

1 tbsp olive oil

Salt and pepper to taste

Optional Garnish

Fresh chives (finely chopped)

Truffle oil (drizzle for extra decadence)

Instructions:

Cook the Pasta :

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.

Prepare the Lobster :

If using live lobsters, boil them in salted water for about 8-10 minutes or until bright red. Remove from water, allow to cool slightly, then remove the meat from the shells and chop it into bite-size pieces.

Make the Cheese Sauce :

In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2-3 minutes, until the mixture becomes a light golden roux.

Gradually whisk in the milk and heavy cream. Continue whisking until the mixture thickens, about 5 minutes.

Stir in the Dijon mustard, smoked paprika, garlic powder, and cayenne (if you’re using it). Season with salt and pepper to taste.

Reduce the heat to low, and add the grated white cheddar, Gruyère, and Parmesan cheeses. Stir continuously until the cheese is fully melted and the sauce is smooth.

Combine Pasta and Lobster :

Fold the cooked macaroni into the cheese sauce, stirring to ensure all pasta is coated. Gently fold in the lobster meat.

Prepare the Topping :

In a small bowl, mix the panko breadcrumbs with the chopped parsley and olive oil until evenly coated. Add a pinch of salt and pepper.

Assemble and Bake :

Preheat the oven to 375°F (190°C).

Transfer the lobster mac and cheese to a buttered 9x13-inch baking dish or individual ramekins for a more personalized touch.

Sprinkle the panko mixture evenly over the top.

Bake in the preheated oven for about 20 minutes or until the top is golden and crispy.

Optional Garnish :

Drizzle a touch of truffle oil over the baked mac and cheese for extra richness.

Garnish with finely chopped chives for a fresh pop of color.

Serve :

Serve immediately, enjoying the rich, cheesy goodness of this decadent lobster mac and crack!