My conversation with my hubby this week: Me – “This week is already slipping by.” Hubby – “It is only Monday.”
Ahhhhh…the life of a food blogger/food safety lady….but I love every minute of it!
Remember, I have a giveaway going until Saturday April 28th. One lucky winner will win a lovely EatSmart Scale! Head on over and enjoy my rosemary ciabatta bread, and let me know what your favorite bread is.
Since this week is crazy busy, I am so excited that Carrie from Bakeaholic Mama is stopping by with a lovely treat! She made a rich, creamy dish…..AND she cooked her first live lobster!
If you have not stopped by Bakeaholic Mama’s site yet….welllll you are so missing out! I created a cakes and pies pin board because of her. The cakes she makes are out of this world! I hope you enjoy this lovely recipe as much as I did….now I need to cook my first live lobster….EEEKKKK!
Here is Carrie, Enjoy!
My name is Carrie, I’m the writer and photographer behind the blog Bakeaholic Mama.
I am a bacon-loving yogi, with a serious baking addiction. Luckily for me I have a family of five to feed!
Because I’m cooking for a husband and three young kids you will find a lot of family friendly meals on my blog as well as sweet treats both healthy… and the not so healthy.
I’m a firm believer that we can all enjoy the treats in life… but in moderation.
The recipe I’m sharing with you today is one of my husband’s favorite dishes, Lobster Macaroni and Cheese. I made it with New England products, Maine Lobster of course, as well as Vermont Sharp Cheddar Cheese. I’m a New England girl and I need to represent!
Now I’m not a humungo (is that a word? If not it is now…) fan of any shellfish. In fact… this was the first time I’ve ever cooked lobster. Lucky you, I am sharing my experience!
To be honest, I am not sure I will ever cook it again. They scare the daylights out of me! As you can see….
My husband raved and raved about this dish and can’t wait for me to make it again. I hope you all enjoy it as much as he did!!
New England Lobster Macaroni and Cheese
8 oz dry pasta
8 oz extra sharp Vermont cheddar shredded
4 oz of freshly grated parmesan cheese
1 ½ cups milk
4 Tbsp of butter
4 Tbsp of flour
3 cloves of minced garlic
¼ tsp salt
¼ tsp ground black pepper
1 cooked lobster (1.25-1.5 lbs) all meat removed and chunked
For the Topping:
½ cup of panko bread crumbs
2 Tbsp butter
Cook pasta according to package directions.
In a medium sauce pan over medium heat whisk 4 Tbsp of butter and 4 Tbsp of flour together creating a roux. Continue to whisk for about 2 minutes after a paste has formed.
Whisk in milk. Continue to whisk. Bring to a low boil and add in your shredded cheese.
Mix until all of your cheese has melted and you have a thick sauce. Mix in garlic, salt, pepper lobster and cooked pasta.
Pour into baking dish.
For your topping with a fork mix bread crumbs and batter together. Press onto the top of your casserole. Bake at 350 for 20-30 minutes.
~ Terra thank you so much for having me post today it was fun and I hope everyone likes the recipe I’ve made for you!!
Thank you so much Carrie, this seriously looks sooooo good!!!!
Have you ever cooked a live lobster?