Recipe: Lobster mac ‘n’ cheese

So, yeah, it's been awhile. My bad. I've no excuses outside of general laziness mixed in with some selfishness. In the spirit of getting back into it, I thought I'd share the meal I made the night I proposed that JB and I get married. She said yes; feel free to take that as a vote of confidence in this meal.

You could modify this about a thousand ways, most of them not nearly as intricate as this. There were three steps.

2013-03-22 19.37.52(1) The pasta

Make some pasta. I don't think you need instructions. I used some sort of spiral something, you know, cause it's fancy-ish.

(2) The stuff (lobster and veggies)

I caramelized a couple of large onions in uncured, pepper bacon with a little bit of sesame oil. I then added some oyster mushrooms and some asparagus.

Separately, I boiled some lobster tails (I mixed cold water and warm water), then cracked the shells and cut them up.

You can now put the veggies and lobster over the pasta and toss it all.

(3) The cheese

This is where the overkill comes in. The cheese sauce is:

- A stick of butter
- A bit of heavy cream
- A can of chicken broth (at this point, the low-sodium stuff doesn't make a difference, so you may as well go whole-hog)

- Cayenne cheddar
- Salsa jack
- Cranberry chipotle cheddar
- Bacon gouda
- Swiss
- Rustico red pepper
- Blue-shire

Pour the sauce over everything stir it, then eat. Pairs well with a semi-dry or semi-sweet white.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.