Lobsta Chowda Mac & Cheese 

Recipe from Jim Courtovich

Serves 8, generously 

  • 5 cups sweet corn, sautéed in butter and set aside 
  • 1 quart cream, heated gently 
  • 6 tablespoons butter 
  • 3 shallots, chopped fine 
  • 1 clove garlic, minced 
  • ½ cup AP flour 
  • Pinch nutmeg 
  • 1 pound aged gouda cheese, shredded  
  • 1 pound sharp cheddar cheese, grated  
  • ½ pound fontina cheese 
  • 1 pound chopped lobster meat 
  • 1 cup chopped basil 
  • 1 tablespoon kosher salt 
  • 1 tablespoon ground black pepper 

Turn oven to 375°. 

Sauté sweet corn kernels in butter until done; set aside. In a saucepan over low heat, warm the cream. 

Melt the butter and sauté 3 shallots until translucent over low-medium heat. Addminced garlic, cook for 1 minute. Whisk in flour and heat for 2 minutes. Add the quart of heated cream, in stages, until fully incorporated. 

Put in a pinch of nutmeg, then add the three cheeses. Stir until it becomes a thick mixture. Mix in the lobster, basil and the sweet corn kernels. Add the salt and ground pepper. Mix again to make sure ingredients are combined. 

Optional breadcrumb topping: Melt ½ stick of butter in a skillet and add 2 cups of panko breadcrumbs, cooking until the breadcrumbs are lightly browned. Add 2 minced garlic cloves and cook for another minute while mixing the entire time. 

Put the mac & cheese mixture in a large casserole dish or baking dish, and bake for 35–40 minutes.  

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