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Cal Hancock defeated Bobby Flay on Throwdown in 2010 with Port Clyde Lobster Macaroni and Cheese featuring mascarpone, sharp cheddar, and fresh Maine lobster parboiled nine minutes. Her buttered panko topping and individual ceramic ramekins won judges over. Hancock Gourmet Lobster Co. now ships the award-winning dish nationwide via Goldbelly. Home cooks replicate the creamy sauce by melting cheeses off-heat and pre-toasting breadcrumbs for crunch.
Question | Answer |
|---|---|
Who defeated Bobby Flay in the 2010 lobster mac and cheese Throwdown? | Cal Hancock won with her Port Clyde Lobster Macaroni and Cheese. |
What two cheeses create the signature creaminess and tang? | Mascarpone provides creaminess while sharp cheddar adds necessary tang. |
How long should chefs parboil fresh Maine lobster meat? | Parboil for exactly nine minutes then shock in ice water to prevent rubberiness. |
Where can consumers buy the award-winning lobster mac and cheese online? | Hancock Gourmet Lobster Co. ships nationwide through Goldbelly in oven-ready portions. |
What technique prevents the breadcrumb topping from becoming soggy? | Pre-toast buttered panko breadcrumbs before adding them to the ramekins. |
This award-winning lobster mac and cheese beat Bobby Flay on Throwdown
The 2010 Throwdown Episode
Cal Hancock faced Bobby Flay on Food Network's Throwdown in 2010. Flay arrived confident he could out-cook the "Lobster Queen." Hancock's Port Clyde Lobster Macaroni and Cheese proved otherwise. Judges awarded her the win based on superior texture and cheese complexity. The victory validated her grandmother's recipes on national television.
Why Hancock Won
Her recipe balances mascarpone creaminess with sharp cheddar tang. She parboils fresh Maine lobster meat for exactly nine minutes, then shocks it in ice water. This prevents the rubbery texture common in baked seafood dishes. Buttered panko breadcrumbs top each ramekin, creating a crunch that contrasts the silky sauce beneath.
Component | Hancock's Method | Standard Approach |
|---|---|---|
Cheese Base | Mascarpone + aged cheddar blend | Single cheese roux |
Lobster Source | Fresh Maine, hand-shucked | Pre-cooked or frozen |
Texture | Crunchy panko topping | Soft breadcrumbs or none |
Cooking Method | Individual ceramic ramekins | Large casserole dish |
Accolades and National Expansion
Oprah Winfrey named Hancock's mac and cheese an editor's pick, calling it superior to flowers as a gift. Food & Wine magazine and New England Today have featured the award-winning recipe. The Throwdown victory generated demand for her mail-order business. Hancock Gourmet Lobster Co. now ships the winning dish nationwide through Goldbelly, packaging the same ingredients that defeated Flay into oven-ready portions complete with ceramic ramekins.
Copycat recipe uses mascarpone, cheddar, and fresh Maine lobster
The Cheese Blend
Mascarpone provides the signature creaminess Hancock is known for. Sharp cheddar cuts through the richness with necessary tang. Some home cooks add Gruyère for depth, though Hancock's original sticks to the two-cheese combination.
Lobster Preparation
Fresh Maine lobster delivers sweetness frozen tails cannot match. Parboil whole lobsters in heavily salted water for exactly nine minutes. Shock immediately in ice water to stop cooking. Remove meat from shells while still slightly warm. Chop into generous chunks that maintain presence in each bite.
Ingredient | Amount | Function |
|---|---|---|
Mascarpone | 8 oz | Creamy base, mild tang |
Sharp cheddar | 12 oz | Melting properties, flavor |
Maine lobster meat | 1.5 lbs | Protein, signature sweetness |
Panko breadcrumbs | 1 cup | Crunchy topping |
Butter | 6 tbsp | Roux base, richness |
Sauce Construction
Build a roux with butter and flour. Whisk in heavy cream and whole milk until thickened. Remove from heat before adding cheeses to prevent separation. Fold in lobster meat gently to avoid breaking chunks. The sauce should coat a spoon heavily but pour smoothly.
Pasta Selection
Use cavatappi or elbow macaroni with ridges that trap sauce. Cook two minutes under package directions since the dish bakes afterward. Toss pasta with a touch of butter before combining with sauce to prevent sticking.
How to recreate the creamy sauce and crunchy breadcrumb topping
Build the Roux Base
Melt butter in a heavy saucepan over medium heat. Whisk in flour until smooth paste forms. Cook two minutes to eliminate raw flour taste. Slowly add heavy cream and whole milk, whisking constantly to prevent lumps. Simmer until mixture coats the back of a spoon thickly.
Integrate the Cheeses
Remove pan from heat completely. Hot liquid will break mascarpone and cause graininess. Stir in room-temperature mascarpone first until fully incorporated. Add shredded sharp cheddar in handfuls, melting each batch before adding more. Fold in chopped lobster meat last.
Step | Temperature | Time |
|---|---|---|
Roux cooking | Medium heat | 2 minutes |
Sauce thickening | Low simmer | 8-10 minutes |
Cheese melting | Off heat | 3-5 minutes |
Baking | 375°F | 30-35 minutes |
Create the Crunchy Topping
Melt two tablespoons butter separately. Toss with panko breadcrumbs until evenly coated. Spread on baking sheet and toast for three minutes until golden. This pre-toasting prevents soggy topping during final bake. Sprinkle generously over filled ramekins.
Assembly Method
Layer ingredients instead of mixing completely. Place half the pasta in buttered ceramic ramekins. Add half the lobster. Pour half the sauce. Repeat layers. Top with toasted panko. Bake at 375°F until sauce bubbles at edges and topping turns deep gold. Individual ramekins ensure proper sauce-to-pasta ratio and faster cooking than large casserole dishes.
Where to buy Hancock Gourmet lobster mac and cheese online
Goldbelly Nationwide Shipping
Hancock Gourmet Lobster Co. partners with Goldbelly for nationwide delivery. The award-winning mac and cheese ships frozen in oven-ready portions. Each order includes the same ceramic ramekins used in the original Throwdown competition. Packages arrive with cooking instructions to replicate the restaurant experience at home.
What Ships in the Box
- Pre-portioned lobster mac and cheese in ceramic ramekins
- Fresh Maine lobster meat with mascarpone-cheddar sauce
- Buttered panko breadcrumb topping packed separately
- Baking instructions for 375°F oven preparation
Source | Product Format | Shipping |
|---|---|---|
Goldbelly | Individual ramekins, oven-ready | Nationwide overnight |
Hancock Gourmet direct | Multi-packs and gift sets | Maine to continental US |
Additional Offerings
Beyond the signature mac and cheese, Hancock ships lobster pot pies with buttery pastry, lobster coconut curry, and corn chowder. Gift sets combine multiple items for special occasions. Oprah Winfrey previously featured the mac and cheese as an editor's pick recommendation for gourmet gifting.
Preparation from Frozen
Shipped portions require no thawing. Bake directly from frozen state for 35-40 minutes until internal temperature reaches 165°F. The breadcrumb topping browns in the final ten minutes of cooking. Results match the creamy interior and crunchy crust that defeated Bobby Flay.