Lobster Mac & Cheese

Serves 8 Guests

Set oven to 350’F

Ingredients:

1 lb Elbow Macaroni
2 Tbsp Flour
2 Tbsp Butter
4 Cups Heavy Cream
1 lb Cheddar Cheese (grated)
½ lb Jack Cheese
2 Shallots
¼ Cup Green Onions (chopped)
1 Tbsp Parsley (chopped)
Pinch of Salt
Few grinds of Black Pepper
Pinch of Red Chili Flakes (optional)
2- 12oz Lobster Tails (roasted, cooled, chopped)

Topping:

2 Tbsp Olive Oil
1 Cup Bread Crumbs

Boil noodles in salted water for 8-10 minutes. Drain and toss with a Tbsp of olive oil.

While noodles are boiling, melt butter and stir in flour over medium heat, cook for 4-5 minutes. Add shallots and cream and cook for 10 minutes. Fold in cooked noodles, lobster, parsley, green onions and cheddar cheese. Dump mixture into baking dish. Mix bread crumbs and olive oil together and sprinkle over baking dish evenly. Bake for 20-25 minutes.

Roasting Rock Lobster Tails

2- 12oz Lobster Tails (defrosted)

With kitchen shears cut down the back to the tail, open up the shell and partially remove lobster meat-laying it out on top of the shell (make sure not to remove from tail). Slightly cut down center of tail as to butterfly it open (only go ½ way through) brush with melted butter, dusting of paprika and pinch of salt.

Place on roasting pan with a lip, and pour ½ cup white wine into bottom. Roast in oven pre-heated to 350’F for 10-15 minutes or until just done in center. Allow to rest 5 minutes. Serve or allow to cool in refrigerator- for Mac & Cheese or omelets.