One of the many things that intrigues me about the Victorian era was how the general overabundance of shellfish meant foods like lobster were more fare for the hoi polloi than the aristocratic minority. This year, a bumper crop in the Northeast has once again made lobster cheaper for the masses. And with the lowered cost of bulk orders for restaurants, chefs are getting creative in their uses of this crustacean. Here are Ten Lobster Dishes to Try in Houston.
No. 8: Lobster Macaroni and Cheese at Kata Robata.
Kata Robata's miso lobster macaroni and cheese has received previous attention for being one of Houston's top five "dressed up" mac and cheese dishes. Viewing this decadent entrée only through the lens of cheesy pasta, however, obscures the important role of shellfish in its composition.
The lobster meat does not simply come in the form of bland chunks that merely absorb the strong flavors of the sarvecchio Parmesan, marieke Gouda and Veldhuizen Redneck Cheddar cheeses. As our photo suggests, Kata Robata uses high-quality claw and tail meat with a sweet, briny flavor that stands up to the robust cheese component and nicely complements its own creamy, salty taste.
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SHOW ME HOW
In other words, given that the so-called "cockroach of the sea" hardly plays second fiddle to the pasta, a more accurate name for this dish might be "lobster with macaroni and cheese"...not the other way around.