What to Do With Tonight’s Leftover Lobster

Happy Valentine’s Day! Yes, the big day finally has arrived, and I hope one or more of our blog posts over the past week or so has been helpful in planning a memorable evening with your Significant Other.

In yesterday’s blog, we offered wine pairing suggestions for various preparations of a traditional Valentine’s Day favorite: lobster.

Today, we provide a recipe for your lobster leftovers… or for anytime you feel like enjoying a decadent take on classic American comfort food.

A rich, creamy Chardonnay would make a perfect pairing partner for this dish, and the recipe that follows yields 6 servings.



  • Kosher salt
  • Vegetable oil
  • 1 lb. elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 oz. Gruyere cheese, grated (4 cups)
  • 8 oz. extra-sharp cheddar cheese, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 lbs. cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs


  1. Preheat oven to 375 degrees.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, about 6 to 8 minutes. Drain well.
  3. Meanwhile, heat milk in a small saucepan, but don’t boil it.
  4. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Add the hot milk, still whisking, and cook for 1-2 minutes more, until thickened and smooth.
  5. Off the heat, add the cheese, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and lobster, and stir well.
  6. Place the mixture in 6 individual gratin dishes.
  7. Melt the remaining 2 tablespoons of butter. Combine with the fresh bread crumbs, and sprinkle on the top.
  8. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
Posted in Food and Wine Pairings/Recipes
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