Four-Cheese Lobster Mac & Cheese

Four-Cheese Lobster Mac & Cheese

• 1 lb elbow macaroni
• 1 lb cooked lobster meat, chopped
• 4 tbsp butter
• 3 tbsp all-purpose flour
• 2–3 cups whole milk
• 1 cup heavy cream
• 2 cups white sharp cheddar, shredded
• 2 cups Gouda, shredded
• 1 cup sharp cheddar, shredded, plus extra for topping
• 1 cup Parmigiano Reggiano
• Onion powder, to taste
• Salt, black pepper and paprika, to taste

Butterflied Lobster Tails

• Lobster tails
• Seasonings of your choice (salt and pepper, paprika)
• Melted butter

Four-Cheese Lobster Mac & Cheese

1. 1

   Cook the macaroni until just al dente. Drain and set aside.

2. 2

   Melt the butter in a saucepan, then whisk in the flour and cook for 1 minute.

3. 3

   Gradually whisk in the milk and heavy cream. Cook until the sauce thickens.

4. 4

   Lower the heat and stir in all the cheeses until smooth. Add the seasonings.

5. 5

   Fold in the cooked macaroni and lobster meat.

6. 6

   Transfer to a baking dish, top with extra cheese, and bake at 375°F until golden and bubbly. Watch closely so it doesn’t burn!

Butterflied Lobster Tails

1. 1

   Cut the top shell of the tail and gently fold the meat out so it “butterflies” and rests on top of the shell.

2. 2

   Sprinkle with seasonings and brush melted butter over the meat.

3. 3

   Bake at 400°F for about 12–15 minutes, or until the meat is pink and the shell is red.