Joy Bauer Weight Loss

RecipeLobster Mac & Cheese

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Nutrition Facts
Amount per Serving
  • Calories: 480
  • Protein: 36 g
  • Total Fat: 18 g
    • Unsaturated Fat: 9 g
    • Saturated Fat: 9 g
  • Cholesterol: 75 mg
  • Total Carbohydrate: 51 g
  • Dietary Fiber: 1 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 550 mg

It’s pretty hard to improve upon the classic Mac & Cheese, but I incorporated lobster to add some nutrition to the beloved comfort food. A serving provides a whopping 36 g of satiating protein. And I sprinkled a little extra goodness on top with my Broccoli-Parm breadcrumbs. Enjoy!

  • Prep time
  • Total Time
This recipe makes 6 to 8 servings
Ingredients:

Lobster Mac & Cheese

  • 16 ounces lobster tails, shell on (about 4 tails), fresh or defrosted
  • 1 box (14 ounces) whole-grain elbow macaroni
  • 2¼ cups skim milk, divided
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard
  • ¼ teaspoon paprika
  • 1 bay leaf
  • ½ teaspoon kosher salt or coarse sea salt
  • ⅛ teaspoon ground black pepper
  • 3 to 5 drops hot sauce
  • 1 tablespoon cornstarch
  • 10 ounces (or 2½ cups) shredded reduced-fat sharp cheddar cheese
  • 2 tablespoons whipped butter or trans-fat free buttery spread

Broccoli Crumb Topping

  • 1½ cups finely chopped broccoli (either pulsed in food processor or minced by hand)
  • 1 cup Parmesan 
Preparation:

Add about 2 inches of water to the bottom of a large pot fitted with a steamer basket. Bring the water to a boil and add the lobster tails to the steamer basket. Cover and let steam for 8 minutes. Once the lobster tails are cooked, add them immediately to an ice bath and let sit. 

Bring another large pot of water to a boil. Add the macaroni and follow the directions on the package for al dente pasta. 

While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with the remaining ¼ cup milk. Add the cornstarch mixture to the saucepan and stir to combine. Return the sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally, until slightly thick. 

Remove the saucepan from the heat, discard the bay leaf, and add the cheddar cheese. Stir until the cheese is completely melted and no lumps remain.

Add the butter to the cheese sauce and stir until it is completely melted and combined.

Drain the macaroni (do not rinse), and return it to the pot.

Remove the lobster tails from the ice bath. Discard the shells and chop up the cooked meat to the desired size.

Pour the cheese sauce over the cooked macaroni, add the lobster meat and stir until everything is coated. Spray a 9-inch x 13-inch baking pan with cooking oil and transfer the macaroni mixture. Set aside.

Preheat the broiler setting on your oven. 

Combine broccoli and Parmesan in a small bowl. Sprinkle the mixture evenly over the macaroni mixture in the baking dish and place under the broiler for 4 to 7 minutes or until the top is golden brown and crispy. Check often to make sure the cheese does not burn.

 

Nutrition based on about 6 servings

Nutrition analysis courtesy of Genesis® R&D