Easiest Lobster Mac n Cheese

Lately there's been a dish that's been popping up all over the country, in Seafood restaurants. Every time I see it on a commercial I am still amazed. I started this recipe years and years ago. Many thought it was an over the top recipe that wouldn't become popular. I'm a comfort food lover and this dish hits straight to my heart.

It combines the heartiness of a Good Old Fashioned Mac and Cheese and the luxury of Lobster.
Before you say ohhhhh nooo not for my family... First off It's not horribly expensive. When you break it down to the amount of servings...it works out like a Good Sunday Meal.

Lets take a look at the Ingredients:

2 Lobster Tails (remover meat from tail and chop into chunks)

2 cups half and half (totally could use milk)

1/2 stick butter (yes you can use margarine (just use a little less)

1 18 oz can New England Clam Chowder or Lobster Bisque

1/2 tsp red crushed pepper

1/2 tsp nutmeg

1 tsp Black pepper

2 cups shredded cheese

(I used Gruyere, but you can use white cheddar or whatever you usually use for your mac and cheese)

1 cup Ritz cracker crumbs (1/2 sleeve crackers crushed)

1/4 cup Seasoned Bread Crumbs

1/4 cup Parmesan Cheese

1/4 cup melted Butter

2 tbsp Lemon

1/2 - 3/4 pound (uncooked) Pasta (I used shells)

If that ingredient list scares you financially, keep in mind it serves 8 really good-sized servings :)

That makes it about 5.00 per person. Cheaper than Fast Food all day long! And OMG so much better!

Ok lets do this:

Take the can of chowder and strain it.

Leave aside 1/2 cup of the broth, along with the potatoes and the clams.

 (keep in fridge for your Clam Chowder Pot Pie during the week) Yum!

Now take the remaining broth (cream) and add it to a saucepan.

Add the butter and half and half 

Bring to a slight boil.

Add the seasonings and steep for 5 minutes

Add the cheese and whisk vigorously until melted.

Reduce heat to Low.

Meanwhile

Start your boiling salted water stock pot for the pasta

When your water for the Pasta comes to a boil add the Pasta.

Set a timer for 7 minutes.

After 7 minutes come back and add the chunks of lobster meat into the water.

Set a timer for 8 minutes.

After that 8 minutes your pasta and lobster are done.

Drain and Pour the sauce over the pasta and the lobster.

Turn on the oven to 425°

While waiting for it to come to temp

Melt the remaining butter.

Mix together the bread crumbs, cracker crumbs and Parmesan cheese.

Add the butter and lemon.

Mix well and set aside.

Add pasta & lobster to a baking dish (I used a 13x9x2) or use single serve dishes if you wish. Sprinkle the crumb mixture over the top of the pasta.

When oven comes to temp turn down to 375°

Put casserole into oven and bake for 10 minutes or until top is golden brown.

(do not leave it in the oven for too long (no more than 10 minutes. The lobster will get tough and over cooked) If it gets stubborn and won't get color, place the casserole under broiler and watch carefully until it comes to a nice golden brown and the sauce is bubbly.

Serve with a nice salad and crusty bread!

Enjoy!

Surf and Turf, The Anniversary Dinner

This weekend was the 10th Anniversary of my first date with my Boyfriend. As we are not married this is what we consider to be our anniversary. I love cooking for him and he loves eating for me! We have such a good relationship that way..LOL

This year I decided surf and Turf was the order of the day.

Ralph makes the most delicious Steak you can imagine, so I had to think of the most perfect side dish to compliment it! I recently made a wonderful Lobster Mac and Cheese so why not add it to his fantastic steak?!?

I was right! It was GREAT!!

Lobster Mac and Cheese

Ingredients:

½ - 1 lb. Pasta Lg. Elbows, or Shells (my favorite)

3-4 tbsp. Flour

Cheese: 2 Cups shredded Sharp White Cheddar

2 Cups Gruyere

4-6 tbsp. Butter

1 (10 oz.) can Lobster Bisque (may use Crab bisque)

Salt and Pepper to taste

2 cooked and chunked Lobster Tails (opt)(may use crab meat)

1 tsp. Nutmeg (opt)

Topping (For Baked version, optional)

Combine:

1 sleeve Ritz crackers (crushed)

4 tbsp. Butter (melted)

3 tbsp. Parmesan Cheese

2 tbsp. Parsley or Tarragon (chopped)

Instructions:

Bring 6 Quarts of liberally salted water, to a boil.

Add Pasta to water and cook to labels directions.

Simmer for 8-9 minutes or until al dente.

In Large Sauce pan:

Melt butter.

Add flour, 1 tsp. salt and ½ tsp. pepper

Whisk until flour and butter have fully combined. (approx. 1 ½ minutes)

Add Bisque. (If using nutmeg, add here)

Bring to boil @ Medium heat.

Whisking constantly, Mixture will thicken quickly.

Once it is thick and bubbly, lower heat to Low and keep whisking until smooth

Add Cheeses.

Remove from heat and stir well, melting cheese and combining to a smooth finish.

Drain Pasta well (you do not want water in the sauce)

Add pasta to sauce. Combine. (If using Lobster meat, add here)

Garnish with Parsley if desired

Serve.