Disclosure: I received a copy of The Jersey Shore Cookbook from Quirk Books to review.
As always, all opinions expressed are my own.
As a Jersey Girl born and raised, there are few summer traditions I love more than heading “down the shore.”
This in mind, you can imagine my excitement when I received a copy of Deborah Smith’s new book, The Jersey Shore Cookbook: Fresh Summer Flavors from the Boardwalk and Beyond (Quirk Books, 2016), to review. Smith, founder and executive editor of the online food magazine, JerseyBites.com (to which I am a contributor), has compiled a collection of 50 recipes from some of our state’s best shore restaurants, bakeries, and chefs.
As I turned to the recipe for Lobster Mac and Cheese from Labrador Lounge in Normandy Beach, there was no question as to what I’d be making first from the book. When dreaming of a Jersey summer, who can resist a good Lobster Mac?
Sitting with Smith’s cookbook in my “fuzzy socks” on the chilly afternoon of its arrival, its recipes and stories brought me right back to the bustling shore; the rolling waves breaking over my toes, the crisp salt air tousling my hair, and of course, the delicious fresh seafood. After spending a day on the beach, nothing beats a shore meal!
A lifelong Jersey Shore resident, Smith’s passion for the book and the community it encapsulates is evident. With backstories accompanying each of the featured dishes and restaurants, the cookbook is as much a tour of the Jersey Shore dining scene as it is a collection of recipes.
From breakfast to dessert, The Jersey Shore Cookbook celebrates the best of the region’s traditions and seasonal ingredients. Think: “Brunchwiches” with Pork Roll (quintessential Jersey breakfast fare), Charred Jersey Tomato Salad with Sweet Corn, Seared Jersey Scallops, and Peach Panna Cotta. Hungry yet?
When I find Lobster Mac and Cheese on a menu, particularly in shore eateries, I lose all semblance of willpower. A well-executed Lobster Mac is some of the best of summer comfort food.
Labrador Lounge’s recipe marries a rich, buttery four-cheese sauce (Cheddar, Monterey Jack, Asiago, and Swiss) with bright chives, plenty of fresh, sweet lobster meat, and a toasted breadcrumb topping. The nutty, briny, buttery aromas coming from my kitchen as the dish baked were nothing short of heavenly.
I don’t know how my taste testers and I found the strength to keep our forks out of the finished dish during the photo shoot! It’s a wonderful dish for luxurious, yet relaxed summer entertaining.
The Jersey Shore Cookbook will be released on April 12, 2016, and is available for pre-order. I know I’ll be cooking from the book all summer long and toting it with me to my favorite local farmer’s markets to shop for ingredients.
Thanks, Deborah, for a wonderful addition to our cookbook libraries that will enable all of us to bring the spirit and flavors of the beautiful Jersey Shore into our kitchens.
Labrador Lounge Lobster Mac and Cheese
Ingredients
- 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)
- Grated Parmesan cheese , to taste
- 2 cups cooked and diced lobster meat
- Freshly cracked black pepper , to taste
- Sea salt , to taste
- 1/2 cup sliced shallots
- 3/4 cup chopped fresh chives
- 1/2 pound unsalted butter (1 cup)
- 3 cups heavy cream , divided
- 1 cup shredded Asiago cheese
- 1 cup cubed Swiss cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- Bread crumbs , to taste
Instructions
- Cook pasta al dente according to package directions, transfer to a colander, and drain.
- Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
- Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
- Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
- In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
- Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
I have been making this dish for several years now, it’s always a huge hit and possibly my kids favorite dinner side. 1.5 cups seems to be the perfect amount of heavy cream and be sure to use large macaroni shells so they can fill with the yummy cheese. I used small elbows once and it didn’t come out nearly as good. Brilliant recipe worth all the time and expense.
Eureka! The ultimate mac and chreese recipe—lobster or not—at long last. This is exceptional. And very easy to make (though not inexpensive). The only thing I’ll say is that two sticks of butter is at least a stick too much. Easily cut the butter in half.
I was never a fan of taking perfectly good Lobster and use it as a filler. However we were asked to make a batch of Lobster Mac and cheese. After looking at dozens of recipes we decided on this one. Well not only have we become the go to people for this dish,I have also become a fan. If you are looking for a recipe for this dish look no further.. You will not find a better one.
I had to pop over and comment at how amazing this was. I made it last night and went over so well. I made a double batch thinking I would have some leftovers and there was not a single bite leftover….
The recipe calls for 3 cups of heavy cream, however the directions use 1 1/2 cups! When is the extra cream used?
Hi Linda, as noted in Labrador Lounge’s recipe, additional cream is added after the 1-1/2 cups until the sauce is the consistency of cheese soup (step 3). I’ve added an additional note to the bottom of the recipe to further clarify their instruction.
This is definitely my kind of mac and cheese recipe! Looks fantastic…so goooooood!