Lobster Mac and Cheese

Are you familiar with Maille mustards? The company has been in existence for over 200 years and during that time it’s popularity has spread from Europe to North America. I’m sure that many Canadians are already familiar with Maille Dijon Originale mustard. Apparently, this creamy, slightly spicy, condiment is the most popular type of Maille mustard sold in our country. I have an 800 ml jar in my fridge right now actually…

Other popular mustards from Maille are A l’Ancienne – an old-style mustard characterized by the presence of crunchy mustard grains, and Au Miel – a sweet and spicy honey Dijon mustard. Both of these products have won awards in the World-Wide Mustard Competition.

Every time I go into a grocery I seem to find Maille products that I haven’t tried before. Last week I saw this cute little bottle in my local grocery and decided to try it out.

The Au Vin Blanc mustard has mild but distinct flavour, and pairs nicely with chicken, fish and potatoes. In addition to the white wine, I believe this also contains cinnamon and ginger.

Did you know that Maille Boutiques of France offer more than 40 different kinds of mustard, as well as a large range of flavored vinegars, oils, specialty mayonnaises and cornichons. Woah! If I could hop on a plane to France on a whim, I would go there to try the Truffle & Chablis and the Clementine Pistachio mustards.

At the Maille Boutiques, located in Paris and Dijon, fresh mustards are served in a traditional method – pumped into ceramic pots for customers who routinely return for refills as often as once a week.  Apparently, French chefs and cooks at home frequently use this popular condiment for homemade salad dressing, quiche, flavourful sauces, local dishes and even desserts.

For food-loving tourists, the unique offerings found at the Maille Mustard Boutiques have become well-known as “edible souvenirs.” I know that I would love the opportunity to bring an authentic Maille product home in one of those adorable ceramic pots. (Dear friends, should any of you ever visit this wonderful place, I would be eternally grateful if you brought me one of those pots…hint hint).

Take a look at the link I posted above for the boutiques, and you’ll see how absolutely gorgeous they are. How awesome would it be to peruse a shop like that?

So, has all that mustard talk made you hungry yet?

Lobster Macaroni and Cheese with Maille Au Vin Blanc Mustard

A luxurious mac and cheese dish, using a fancy mustard with mild heat. You could substitute shrimp, or omit the shellfish completely, if you prefer.

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Ingredients

 

• 450 gram elbow macaroni pasta
• 1 stick, 4 oz butter
• 2 garlic cloves, minced
• 1/2 cup flour
• 1 teaspoon dried thyme, divided in half
• 1/2 cup white wine
• 1 can evaporated milk
• 4 cups 2% milk
• 2 teaspoons paprika
• 2 tablespoons Maille Au Vin Blanc mustard
• 1/4 teaspoon cayenne pepper
• 8 ounces cheddar cheese, grated
• 8 ounces Monterrey jack cheese, grated
• Salt & pepper, to taste
• 3 lobster tails, cooked and shelled
• 2 cups Panko bread crumbs, Japanese breadcrumbs

Instructions

 

• Preheat oven to 350 degrees.
• Drop the pasta into boiling, salted, water and cook until almost tender, about 8 minutes. Do not fully cook the pasta; it should have just a touch of firmness when tested. Drain well.
• Melt the butter in a saucepan over medium heat, add garlic, and cook for a few minutes until it softens.
• Add the flour and 1/2 tsp of thyme, stir with a wooden spoon until a smooth paste forms.
• Continue cooking for a few more minutes, to cook out the “raw” flavour of the flour.
• Slowly stir in the wine and continue mixing until smooth, then add both milks, mixing well again. Whisk the mixture until it is thick enough to coat the back of a spoon.
• Add the paprika, mustard, cayenne, salt, pepper and cheeses and stir until melted.
• Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine, and adjust seasoning if necessary.
• Pour into a 9-inch by 13-inch ovenproof casserole or similar dish.
• Sprinkle with breadcrumbs and remaining 1/2 tsp of thyme.
• Bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.

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Notes

Adapted from Chef Micheal Smith’s Lobster Macroni and Cheese Recipe. https://chefmichaelsmith.com/recipe/lobster-macaroni-and-cheese/#.Ue3pWBY0o8M

Please note that these nutritional values are only an estimate, and have been generated from a database using generic products.

Have you made this recipe?Please leave a review in the comments below!

This recipe card contains affiliate links that support this website. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

To learn more about the Maille boutiques in France, visit: https://www.maille.com.

Disclosure:
This is not a sponsored post.
I obtained the Au Vin Blanc mustard using a free-product coupon from Maille, but did not receive any other financial compensation.