Lobster Mac & Cheese
The secret to this tasty dish is that it’s enhanced with Island Gurl’s flavorful spice blends. Serve this dish in ovenproof crock bowls for an impressive dining experience that will have guests swooning!
Serves 6
INGREDIENTS
1 lb (500 g) lobster meat
2 tsp (10 mL) Island Gurl Seafood Seasoning
2 Tbsp (30 mL) olive oil
½ small, sweet onion, finely diced
2 stalks celery, finely diced
1/2 yellow bell pepper, diced
3 cups (750 mL) elbow pasta
2 Tbsp (30 mL) butter, cut into cubes
4 cups (1 L) grated white cheddar cheese, divided
2 cups (500 mL) evaporated or whole milk
2 cups (500 mL) whipping (or heavy) cream (35%), divided
2 whole eggs, slightly beaten
1 cup (350 mL) grated Parmigiano-Reggiano
1 cup (250 mL) sour cream
2 cups (500 mL) grated Gruyère cheese
1 Tbsp (15 mL) Island Gurl Seasoned Salt
1 cup (250 mL) store bought Thai curry sauce (optional)
Crusty toasted baguettes
PREPARATION
1. Preheat oven to 375˚F (190˚C).
2. In a large bowl, add lobster and sprinkle with seafood seasoning.
3. In a large skillet, heat oil over medium-high heat. Partially cook lobster for 3-5 minutes. Set aside on a plate.
4. Fill a 4-quart (4 L) pot halfway with water and bring to a boil over medium-high heat.
5. Add onion, celery, bell pepper, pasta and cook until al dente, about 8–10 minutes. Drain water in a colander and transfer pasta with vegetables to a large bowl.
6. Add butter and 2 cups of white cheddar to the bowl and mix with a wooden spoon to melt.
7. Add evaporated milk and half of the cream and mix. Add eggs and mix well.
8. Add remaining cheddar, Parmigiano-Reggiano and season to taste with salt. Add sour cream and mix well.
9. Divide pasta into ovenproof bowls or ramekins. Divide and place lobster over pasta and then cover with Gruyere cheese. Bake for about 20 minutes or until cheese is melted and oozing. Drizzle curry sauce (optional) and serve at once with crusty toasted baguettes.
