I have wanted to make Lobster Mac and Cheese for the longest time. So when I was having a crummy week, I thought it would be the perfect pick-me up. (I treat myself really well, don’t I?) Continental, a restaurant in Old City and Midtown, Philadelphia, have the most fantastic Lobster Mac and Cheese. Made with orzo, the restaurants use Fontina and Gruyere cheese to make a creamy, crave-worthy meal. I used a FoodNetwork.com recipe as a base with Continental’s version as inspiration.
I headed to DiBruno Bros. to pick up my cheeses, and they were somehow out of both Fontina and Gruyere. Sad day. DiBruno Bros. never disappoints though, and the cheesemonger helped me choose two cheeses: Comté and Tomme de Berger. Comté is very similar to Gruyere but is from France (rather than Switzerland). It has a slight nutty flavor to it, and melts wonderfully (it’s commonly used in fondue). Tomme de Berger also has a bit of a nutty flavor and is a blend of sheep and goat’s milk. If you can’t find these, substitute Gruyere for the Comté and Fontina for the Tomme de Berger.
Ingredients:
- 2 cups orzo
- 1 pint milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 8 ounces Comté cheese, grated
- 6 ounces Tomme de Berger, grated
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1/2 pound cooked lobster meat
- 1 1/2 cups bread crumbs
- 2 garlic cloves, minced
- Freshly grated Parmesan cheese (optional)