Rockland, Maine, native Carol Bachofner says a visit to last year’s Maine Lobster Festival prompted her entry into this year’s cooking contest. “I just love food, and I checked out the cooking contest last year and thought, ‘Why don’t I enter?’ ” With a lot of support from friends who lined the front row of this year’s audience, Carol made a fine showing with her recipe for “Maineuh’s Breezy Lobster Curry Mac ‘n’ Cheese with Crispy Crab Topping.”

Carol Bachofner with her Maine Lobster Mac ‘n’ Cheese creation.

“I love to cook, and I tend to get creative and inventive in the kitchen. And I believe in lobster two times a week, whether you need it or not! When I pick my lobster, there is absolutely nothing left, just the shells,” Carol emphasizes. “I thought that Maine lobster and Maine cheeses would be delicious together, and they certainly are.”

Carol’s Maine ingredients were locally sourced: cheese from State of Maine Cheese Company in Rockport (Sharp Cheddar, Jack, Jarlsberg, and Parmesan), Kate’s Homemade Butter, and Maine lobster and crab from Jess’s Market in Rockland. “It’s very important to me to support our local resources,” Carol says, “and they are some of the finest available anywhere.”

Carol’s Maine Lobster Mac ‘n’ Cheese ready for the judges to sample!

Carol, who is a poet, created handmade books with original lobster poems inside as place settings for her judges’ table. The judges got to take those home with them. “People who come to events like these like to have something to take away with them as a momento, a memory,” she states. Her table was complete with shells, lovely mermaid sculptures, ocean blue place mats and lime green napkins.

A handmade poetry book was included with each dish for the judges.

Served with her lobster mac and cheese for judges was an accompanying salad with her own homemade vinaigrette. Carol grows purple basil in her garden which she uses to make her dressing. A refreshing blueberry wine spritzer made with chilled Maine blueberry wine, Polar seltzer, and lemon finished her meal.

Carol’s table was a work of art on its own.

Try Carol’s Lobster Curry Mac ‘n’ Cheese with Crispy Crab Topping at home. It’s sure to become a family favorite!

Maineuh’s Breezy Lobster Curry Mac ‘n’ Cheese with Crispy Crab Topping
Carol Bachofner, Rockland, ME

2 16 ounce packages Dreamfield’s Rotini, cooked al dente, drained
½ pound each: sharp white cheddar, Jarlsberg, and Jack cheeses, sliced
2  1¼ pound lobsters, steamed and picked
2 Tablespoons butter
1 Tablespoon dry sherry
1 teaspoon curry powder
1 teaspoon dry mustard
12 ounces evaporated milk

Preheat oven to 375˚ (raise to 400˚ for final 10 minutes of cooking time). Prepare pasta to al dente texture. Butter a 2-quart glass or ceramic baking dish.

In a large glass mixing bowl, combine cooked pasta with chunks of steamed, cooled lobster meat. Beginning with macaroni, layer baking dish with macaroni and each cheese in turn: Jarlsberg first, followed by white cheddar, ending with Jack.

In a glass mixing bowl, combine evaporated milk with sherry, curry, butter, and dry mustard. Pour this mixture evenly over the top of the mac/cheese layers, cover with foil and bake at 375˚ for 30 minutes or until bubbly.

Remove from oven and top with pre-made crispy crab topping (made while casserole is in its first cooking time to preserve freshness.)

Crispy Crab Topping
8 ounces fresh Maine crabmeat, crumbled
1 cup coarse bread crumbs
½ cup grated Parmesan cheese
2 Tablespoons butter, melted

Combine all the dry ingredients first, then toss with melted butter and spread over the casserole. Return uncovered casserole to oven and bake for 10 minutes at 400˚ (or until topping crisps).

Pair with Berry Wonderful Salad (mixed greens, dried cranberries, dried blueberries, and walnut pieces) and Purple Basil Balsamic Vinegar and olive oil dressing (or any homemade or purchased balsamic vinaigrette).

Serves 6.

Carol receives her award as a finalist in the 2011 Seafood Cooking Contest.