![]() ![]() Melt the remaining 3 tablespoons of butter and mix with the breadcrumbs until well blended.Top with the remaining 1/2 cup of shredded cheese. Spoon the lobster and macaroni mixture into the prepared baking dish.In a large bowl, combine the sauce with the drained macaroni fold in the lobster.Add 1 cup of sharp Cheddar cheese to the sauce, along with about 1/2 cup of the mild Cheddar or Cheddar Jack and the salt, pepper, and nutmeg. Return the egg mixture to the saucepan and blend well. Whisk the egg in a small bowl or large cup.Gradually add the milk and continue cooking until thickened, stirring constantly. Stir in flour until well blended continue cooking the roux for 2 minutes. Add the parsley and green onions and cook for about 1 minute. ![]() Melt 3 tablespoons of butter in a saucepan over medium-low heat.Grease a 2-quart baking dish or spray it with nonstick cooking spray.Cook the macaroni in boiling salted water following the package directions drain well.8 ounces chopped cooked lobster meat (about 2 x 1-pound lobster).1 1/2 cups breadcrumbs (made from fresh bread).Fresh is best, but if lobster is hard to come by, use frozen lobster tails. Or make the casserole with a combination of other kinds of seafood like shrimp, scallops, or good quality lump crabmeat. The lobster meat makes the casserole extra-special, and it can be made with even more lobster if you have it. The dish takes comfort food to a new level! This elegant combination of lobster and macaroni and cheese gets its subtle flavor from a splash of sherry and a dash of nutmeg. If you're always looking for ways to up your mac and cheese game, add this recipe to your repertoire. ![]()
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December 2022
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