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Lobster mac and cheese

Agreement : Chardonnay La Côte


  • 1 1/2 lb cooked lobster meat

  • 1/3 cup butter

  • 1 onion, chopped

  • 2 garlic cloves

  • 1/3 cup flour

  • 3 cups milk

  • 1 cup 15% cream

  • 4 cups strong cheddar cheese, grated 

  • 2 cups grated Emmental cheese 

  • 1 cup parmigiano cheese 

  • 1 cup sharp cheddar cheese (for gratinating)

  • Salt and pepper

  • 1 cup of breadcrumbs mixed with 3 tablespoons of melted butter

  • A bag of Stefano macaroni (454g - 1lb)


Instructions :

Melt the butter in a saucepan over medium heat and add the chopped onion. Cook for 5-6 minutes, until the onion is translucent.

Add the garlic and cook for 2 minutes over low heat without browning. Add the flour and mix well over low heat.

After 3 minutes, gradually stir in milk and cream and bring to a boil over medium heat, stirring to prevent sticking.

When it starts to boil, add the grated cheeses and stir until the sauce is smooth and the cheese has melted. Adjust seasoning with salt and pepper.

Keep the sauce on a low heat while you cook the macaroni.

Stir the pasta into the sauce in a large ovenproof dish. Then add the lobster meat, top with the sharp cheddar cheese and finish by adding the breadcrumbs mixed with the melted butter.  

Bake at 375 for 30 to 35 minutes.

Serve immediately with a chilled bottle of Versant Blanc.


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