Looking for a new take on an old favorite? Lobster Mac & Cheese has always been a win-win. But when you add our brews into the mix, the good gets even better. Our sweet and subtle Galleon's Golden Ale balances out the robust flavors of lobster mac with a light and fruity twist.
Spend some time in the kitchen this weekend when you try our Galleon's Golden Ale Lobster Mac & Cheese recipe.
1 lb. elbow pasta
2 fresh lobsters
2 shallots, minced
2 garlic cloves, minced
2 springs fresh thyme, finely chop
2 cups heavy cream
2 Tbsp. butter
1 cup gruyere cheese, shredded
1 cup white cheddar, shredded
1 cup Galleon's Golden Ale
1 cup panko bread crumbs
1 Tbsp. Old Bay seasoning
2 Tbsp. extra-virgin olive oil
Salt and water
Preheat the oven to 375 degrees F.
Over high heat, bring a large pot filled with water to a boil. When boiling, add dry pasta and cook approximately 8 minutes or until al dente. Drain pasta and set aside.
Over high heat, bring a large pot of water, lemon, and Old Bay to a boil. Add the lobsters head first into the pot and cover. Steam lobsters for approximately 7 minutes per pound. Lobsters will be bright red when done. Remove lobsters and put them in ice water. Remove the meat and cut it into bite-sized pieces. If possible, save a couple of the larger pieces of lobster shell.
In a saucepan over medium heat, add olive oil, shallots, garlic, thyme, and lobster shells, cooking for 3-5 minutes. Add lager beer and let reduce for 3-5 minutes and then add cream. Simmer over medium heat for 20 minutes. Strain mixture (removing lobster shells) and transfer to a saucepan adding gruyere and cheddar, combine until smooth (additional heat may be required). Season cheese sauce with salt and pepper to taste. Add lobster and macaroni until combined.
In a 9-inch x 13-inch pan, add macaroni mixture. Sprinkle with panko crumbs and bake in the oven for 15-20 minutes or until the top is golden brown.