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Lobster Mac & Cheese*
Nb persons: 8
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| Made for Thanksgiving 2015 & 2016 - delicious! Prep Time: 15 mins Total Time: 25 mins Ingredients | |
| 9 ounces | elbow macaroni, ( we used more "designer" looking noodles) |
| 16 ounces | heavy cream |
| 8 ounces | shredded sharp cheddar cheese |
| 4 ounces | cream cheese |
| 6 ounces | fresh grated parmesan cheese |
| 4 ounces | shredded gruyere cheese |
| 1 lb | lobster meat, chopped |
| 1/2 cup | breadcrumbs |
| 2 | garlic cloves, minced |
| 1 | shallot, minced |
| 1 tablespoon | olive oil |
| 1 dash | salt |
| 1 dash | pepper |
| Directions Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended. Gradually add cream, stirring until smooth. In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat. Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well. Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs. Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown. Nutrition Facts Serving Size: 1 (236 g) Servings Per Recipe: 8 Calories 719.4 Calories from Fat 449 | |
| 49.9g | Fat |
Saturated Fat 29.3g
Dietary Fiber 1.2g
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