Happy New Decade Loves!
While I am fully aware it isn’t Friday, I am sharing the recipe from my Foodie Friday post on IG so I think the title works! I am trying to be more consistent with posting and blogging but as you know I am busy and lazy so here I go posting this on a Sunday. My recipe this week is one I get asked to make A LOT but only oblige on special occasions and for special people. Lobster Mac & Cheese isn’t particularly time consuming, but it is a luxurious, decadent, delicious, main or side dish that makes everyone’s mouth water (unless, of course, you don’t eat dairy, gluten, or seafood in which case, this one isn’t for you!)!
Lobster Mac & Cheese
- 1 Box shells, elbows, or orecchiette
- 2 lb lobster meat
- 2 cups seafood stock
- 4 tbsp butter
- 4 tablespoon flour
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 6 oz taleggio grated
- 10 oz fontina grated
- 6 oz parmesan grated
- 3 tbsp fresh herbs
Place pot of water on high for pasta. Add milk, cream, and stock a different pot and heat on medium. While waiting grate your cheeses (don’t buy grated cheese – it will not melt the same) & chunk lobster meat. In a deep pan or wide shallow pot melt butter at medium heat and whisk in flour to make roux. Cook your pasta according to the instructions on the box but don’t add your salt until after the water has already come to a boil (and be generous with how much you use). Once milk mixture is heated to just under a simmer turn the heat off and whisk into the roux & then add the grated cheeses, lobster meat & cooked pasta. Give everything a few minutes to marry, toss in the herbs, and BOOM prepare to impress your family and friends!
’til next time, keep smiling! 🙂
Livingleen 