This recipe reimagines the classic Thanksgiving centerpiece by pairing a perfectly roasted turkey with a celebratory, bright red whole lobster and a decadent, creamy lobster mac and cheese stuffing.
Yields: 8-10 servings | Prep time: 2 hours (plus brining/salting time) | Cook time: 3.5 - 4 hours
INGREDIENTS
For the Turkey and Brine:
- 1 (10-12 lb) whole Turkey, giblets and neck removed
- 1 Whole Maine Lobster (about 1.5 lbs), cooked (steamed or boiled) and chilled
- Brine (Dry): Kosher salt, black pepper, herbs (rosemary and thyme recommended)
For the Lobster Mac & Cheese Stuffing:
- Macaroni: 1 cup small pasta (e.g., elbow, small shells, or ditalini)
- Butter & Flour: 2 Tbsp unsalted butter, 2 Tbsp all-purpose flour
- Dairy: 2 cups Whole Milk, 1/2 cup Heavy Cream
- Cheese: 4 oz Sharp Cheddar, 2 oz Gruyère or Fontina, shredded
- Seasoning: 1 tsp smoked paprika, 1/2 tsp mustard powder, salt, and white pepper to taste
- Lobster Meat: Meat from 1 small extra lobster tail or claw (about 4 oz), roughly chopped
- Aromatics: 1/4 cup finely diced shallots, 1 clove garlic, minced
For the Herb Compound Butter & Glaze:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 Tbsp fresh Rosemary, minced
- 2 Tbsp fresh Thyme, minced
- 1 Tbsp fresh Parsley, minced
- Zest of 1 Lemon
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
PREPARATION
Step 1: Prepare the Turkey (1-2 days ahead)
- Dry Brine: Pat the turkey completely dry. Rub all surfaces with the dry brine mixture (about 1.5 Tbsp of salt per 5 lbs of turkey). Refrigerate, uncovered, for 24-48 hours.
- Make Compound Butter: Mix softened butter with all the minced herbs, lemon zest, and a pinch of salt. Set aside.
Step 2: Prepare the Lobster Mac & Cheese Stuffing
- Cook Pasta: Cook macaroni until al dente. Drain.
- Make Béchamel: Melt 2 Tbsp butter. Whisk in flour to form a roux. Cook 1 min. Slowly whisk in milk and cream until smooth. Simmer until thickened.
- Make Cheese Sauce (Mornay): Reduce heat. Whisk in shredded cheese, paprika, mustard powder, salt, and pepper until smooth and creamy.
- Sauté Aromatics: Sauté shallots and garlic in a separate small pan until soft.
- Combine: Fold the cooked pasta, chopped lobster meat, and sautéed aromatics into the cheese sauce. (The mixture should be slightly undercooked and very moist.)
Step 3: Stuff and Prepare the Turlobster
- Pat Dry & Butter: Remove turkey from the fridge 1 hour before roasting. Spread half of the compound butter directly onto the breast meat under the skin. Rub the remaining butter over the outside skin.
- Stuffing the Turkey: Spoon the warm Lobster Mac & Cheese into the front cavity (neck end) of the turkey.
- Inserting the Lobster: Gently insert the fully cooked, chilled whole lobster into the main body cavity.
- Truss and Tie: Truss the turkey legs and secure the neck flap.
Step 4: Roasting the Turlobster
- Preheat Oven: Preheat oven to 425°F (220°C).
- Initial Roast: Place turkey on a rack. Roast at 425°F for 30 minutes.
- Reduce Heat: Reduce oven temperature to 325°F (160°C). Continue roasting, basting every 30-45 minutes. Tent with foil if the skin browns too quickly.
- Check Doneness: Turkey is done when the deepest part of the thigh registers 165°F (74°C). (Total cooking time: 3.5 to 4 hours).
Step 5: Rest and Serve
- Rest: Transfer the Turlobster to a platter. Tent loosely with foil and let it rest for 30 minutes.
- Garnish: Garnish the platter with fresh rosemary sprigs, thyme, and lemon wedges.
- Serve: Carve the turkey. Scoop out the stuffed lobster and mac & cheese to serve alongside the meat.
This more than just a meal; it is a statement of culinary ambition and celebratory luxury. By successfully fusing the time-honored tradition of a perfectly roasted Thanksgiving turkey with the vibrant decadence of a whole lobster and creamy mac and cheese, you have created a true centerpiece that is guaranteed to delight your guests and establish a new, unforgettable tradition. Enjoy the applause, and savor this truly unique feast!