~ Lobster Mac N Cheese ~
Right off the bat, I was impressed that the bites of lobster in this mac were incredibly generous. The juicy piece at the top of the bowl really makes you want to dive in head first. This dish has great color, a very unique pasta (pearl couscous) and big bites of lobster; off to a tasteful start!
When it comes to shellfish and cheese, it’s tough to keep a dish from being too rich – Tavern and Tap’s mac passes with flying colors. Between the lighter flavor of the Boursin and the addition of the chives, this was very well-balanced entrée.
Incredibly creamy, and did not dry out as it cooled. Had the sauce been thicker, it would’ve definitely been too rich. I think that the key to a great cream sauce is using a soft cheese in addition to hard – I’d speculate that the Boursin really cements that creamy texture in this mac & cheese.
The combination of the Boursin and Parmesan cheese incorporated into the béchamel makes for a very mellow, yet warm and inviting flavor. Again, this balances the richness of the lobster perfectly.
Have you ever had a mac & cheese with pearl couscous? No? Well, you should change that. The couscous adds a one-of-a-kind texture to this mac, such a cool take on a timeless classic. Between the couscous, the breadcrumbs and the shreds of lobster, you get an exquisite range of texture in this mac.
I have had this dish several times, and always enjoy it. I was certainly skeptical at first, but it is such a novel way of making mac & cheese that it is hard not to love it. Tavern and Tap truly found a way to elevate mac & cheese into a classy bite, without stripping it of its core qualities.