Crab and Lobster Mac and Cheese with Truffled Whitefish Roe

* This extra cheesy seafood filled mac and cheese is definitely not your mother's mac and cheese! The crab and lobster kick it up acouple of notches, then we add the truffled roe to top it off for the finishing touch of class.
* This can be made a day ahead and reheated for convenience.
* You can use fresh or frozen crab and lobster meat. Be sure to use crab that has larger chunks to it.


* 1 pound elbow macaroni, boiled al dente with 1 tablespoon kosher salt, drained well
* 1.5 pounds Fontina cheese, grated (4 cups)
* 1.75 pounds Pecorino Romano, grated (5 cups)
* 1 cup sweet onion, finely minced
* 4 tablespoons butter
* 4 tablespoons flour
* 6 cups milk (whole or 2%)
* 1 tablespoon dijon mustard
* 1 full sprig fresh thyme
* 2 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 1 pound lobster meat, cooked and well drained, coarsely chopped
* 1 pound crabmeat, cooked and well drained (any chunky crab will work best)
* 2 ounces Truffled Whitefish Roe


* Preheat oven to 400 degrees.
* In dutch oven, melt butter, saute onions about 5 minutes. Whisk in flour, cook about 3 minutes at medium heat. Whisk in milk, bring to a simmer over medium heat. Add thyme and mustard. Simmer 15 minutes. Remove thyme. Remove from heat add salt and pepper. Add 2 cups fontina and 2 cups romano, stir well until melted, add cooked macaroni, mix gently. Stir in another 1 cup fontina and 2 cups romano. Add seafood, stir well. pour into 9x13 pan. Top with remaining 2 cups of romano. Bake for 25 minutes. Add a dollop of roe to each serving as it's plated.
* This dish serves 8 to 10 people. Enjoy!

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