gochujang lobster mac and cheese

mac and chez but make it cheesy, salty, sweet, spicy, a little acidic

There’s nothing like a bowl of warm, rich, comforting mac and cheese this time of year.

Whether you’re coming back from school, work, or just a frigid day outside, honestly any warm, cheesy pasta can probably make you forget about anything else going on in the world.

But now take that warm, cheesy pasta and 10x it in every which way, and you’ll get this:

Gochujang lobster mac and cheese.

It’s spicy and umami from the gochujang, gochugaru, and hot sauce.

It’s sweet from the lobster and sherry.

It’s rich from the egg yolk and mascarpone.

And it’s crunchy from the breadcrumbs and fried shallot.

It’s the perfect amalgamation of everything that embodies flavor, and here’s how you make it:

4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

For the gochujang cheese sauce:

• 3 tbsp butter

• 1 tbsp olive oil

• 2 tbsp shallot, grated

• 1 tbsp garlic, grated

• 2 tbsp thyme, picked

• 2 tbsp gochujang (Korean chili paste)

• 2 tbsp gochugaru (Korean chili powder)

• 1/2 cup sherry wine

• 3 cups heavy cream

• 1 1/2 cup shredded aged white cheddar

• 1 cup shredded gruyère cheese

• 1/3 cup mascarpone cheese

• 2 tsp worcestershire sauce

• 2 tsp hot sauce

• salt and pepper, to taste

• 1/2 tsp msg (optional, for umami depth)

• 1 egg yolk (optional, for extra richness)

For assembly:

• 1/2 lb elbow macaroni, cooked

• 2 - 3 lobster tails, cooked and chopped

• 1/2 cup shredded aged white cheddar

• 1/2 cup shredded gruyère cheese

• 1/3 cup pecorino romano, grated

For the garlic herb breadcrumbs (optional):

• 1 tbsp butter

• 1 tbsp olive oil

• 1 tbsp shallot, grated

• 1/2 tbsp garlic, grated

• 1 tbsp thyme, picked

• 1/2 cup panko breadcrumbs

• 1/3 cup parsley, chopped

For the fried shallots (optional):

• vegetable, peanut, or canola oil, enough to fill to a depth of 1-2 inches

• 1 shallot, thinly sliced

• 1/4 cup flour

For garnish:

• chives, finely chopped

For extra decadence:

• black truffle, shaved

• caviar

Instructions:

1. Cook the lobster: Start by cooking your lobster tails. Boil them in salted water, or optional seafood stock, for about 5 minutes, or until the shells just turn red (we want to undercook it slightly since it’ll cook in the oven). Allow them to cool before removing the meat from the shells by slicing the tail down the middle and prying the lobster with a fork. Chop it into bite-sized pieces and set it aside.

2. Cook the pasta: In a large pot of salted water, cook the elbow macaroni according to package instructions a couple minutes under al dente (since it’ll finish cooking in the oven). Drain and set aside.

3. Prepare the gochujang cheese sauce: In a medium saucepan, melt butter and olive oil over medium heat. Add the shallot, garlic, and thyme. Sauté until the shallots and garlic become translucent and almost melted into the oil (2-3 minutes).

   Add the gochujang and gochugaru, stirring to combine with the aromatics and fat. Pour in the sherry wine and cook for an additional 2-3 minutes, until it’s reduced by one-third.

   Add the heavy cream and bring the mixture to a simmer, until again it’s reduced by one-third. Turn off the heat. Stir in the shredded aged white cheddar and gruyère in three additions, waiting for the cheese to fully melt into the sauce before adding the next addition (keeping the sauce from becoming lumpy). Add the mascarpone cheese, stirring until it’s melted and the sauce becomes smooth and velvety.

   

4. Finish the sauce: Season with worcestershire sauce, hot sauce, salt, pepper, and MSG (if using). Optionally, add one egg yolk and immediately stir to create a silky, rich, velvety sauce.

5. Assemble the dish: Layer half of the macaroni on the bottom of a skillet, pan, or dish. Top with half of the cheese sauce. Add the lobster pieces and top with the rest of the macaroni and cheese sauce. Finish with shredded aged white cheddar, gruyère, and pecorino romano on top.

6. Bake the dish: Place the skillet, pan, or dish under a broiler for 5-10 minutes or bake at 425F for 20-25 minutes, until the cheese is golden brown and bubbly

   

   .

7. Make the breadcrumbs (optional): In a small saucepan, melt butter and olive oil over medium heat. Add the shallot, garlic, and thyme. Sauté until the shallots and garlic become translucent and almost melted into the oil (2-3 minutes). Add the panko breadcrumbs and toss for 2-3 minutes until golden brown. Turn off the heat. Fold in parsley and set aside.

8. Make the crispy shallots (optional): In a pot/pan, fill with enough oil to a depth of 1-2 inches. Coat the shallots in flour and shake off the excess. Heat oil over medium-low heat and fry for 3-5 minutes until golden brown and crispy. Drain on a paper towel and salt before setting it aside.

9. Garnish: Once the mac and cheese is done, garnish with the garlic herb breadcrumbs, crispy shallots, and chives.

10. Make it extra (optional): Top with shaved black truffle and caviar (if you dare).