When in Maine, eat like the Mainers do. Our hosts and friends at Megunticook Campground By The Sea, Catherine and Scott, generously provide work campers with several opportunities to enjoy succulent lobster dinners right here at the campground.

Weekly, the campground owners put on a good ol’ fashioned lobster bake for guests and work campers alike. We get to provide an essential Mid-Coast Maine experience to our guests while preparing an exceptional meal, interacting with our campers and handling the live lobsters with their help.

After we partake in the meal, we may be lucky enough to have a few steamed lobsters leftover to make a fun and delicious contribution to our ‘Team Time Tuesday’ potluck with. This recipe is an evolution of a lobster mac’n’cheese that I made for the first time last summer. This year, I spiced it up a bit and brought some more flavors and flare to the dish. It was a hit at our most recent potluck and I’m happy that everyone enjoyed it so much. This recipe is also great for any kind of seafood, so don’t limit yourself to lobster!

Elle’s Lobster Mac’N’Cheese
6 to 8 Servings

Ingredients:
1 Pound Cavatappi Pasta
1 Quart of Whole Milk
1 Stick of Butter
1 Teaspoon Tomato Paste
1 Shallot, Minced
2 Garlic Cloves, Minced
¾ Cup of All Purpose Flour
2 Cups Shredded Gruyere Cheese
1 Cup Shredded White Sharp Cheddar
1 Cup Shredded Sharp Cheddar
½ Teaspoon of Black Pepper
1 Teaspoon Sea Salt
½ Tablespoon of Paprika
¼ Teaspoon Cayenne Pepper (spicy)
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
3 Steamed Lobsters (Tails, Claws, Knuckles)
1 Cup Plain White Bread Crumbs
1 Tablespoon Olive Oil

Spicy Mayo Drizzle (optional):
⅛ Cup Water (1oz)
½ Teaspoon Tomato Paste
½ Tablespoon Melted Butter
¼ Teaspoon Garlic Powder
¼ Teaspoon Paprika
½ Teaspoon White Sugar
⅔ Cup Mayonnaise

Prep:
– Set 6 Cups of water to boil in a large pot. Add 1 Tbsp of Sea Salt and ½ Tbsp Olive Oil.
– Preheat the oven to 350°F. Grease a 9”x13” baking pan.
– Mince Shallots and Garlic.
– Shred Cheese (Gruyere is usually sold in blocks)
– Clean Steamed Lobster. Chop into large chunks.
– Make Spicy Mayo and pour into a sauce bottle. Refrigerate.

Instructions:

1. In a small saucepan, warm the milk on low. Do not overheat/boil.
2. In a 5-7quart pot, melt ¾ of the stick of butter. Once simmering, add minced shallot, minced garlic, and tomato paste. Whisk for 2 minutes on medium heat.
3. Gradually whisk flour into butter mixture. Whisk continuously for about 2 minutes.
4. Gradually add warmed milk into butter and flour mixture and whisk for 2 minutes on low heat. Then turn off heat. This base sauce should become thick in consistency.
5. Add pasta to boiling water. Cook for 8 minutes.
6. Add paprika, cayenne pepper, salt, and black pepper to the cheese sauce base, whisk.
7. Gradually add shredded cheese to the cheese sauce base, whisking continuously.
8. Once the pasta is ready, strain it and let it rest.
9. In a frying pan, melt the remaining ¼ stick of butter and ½ Tbsp Olive Oil. When simmering, add the plain bread crumbs to the pan. Mix with a spatula until all of the crumbs are coated. Stir occasionally until all crumbs are golden brown.
10. Fold lobster meat into cheese sauce and mix thoroughly.
11. Add the cooled pasta to the greased baking sheet and spread evenly. Then, pour the cheese sauce mixture over the pasta into the baking sheet. Toss the pasta around until everything is coated and spread evenly.
12. Sprinkle toasted bread crumbs over the top as evenly as possible.
13. Bake uncovered for 30 minutes. Let rest for 10 minutes before serving.
14. Drizzle Spicy Mayo on top and serve.