Lobster Macaroni and Cheese by The Pioneer Woman

Macaroni and cheese gone wild and way decadent with delicious lobster.

How much better can mac and cheese get?

The Pioneer Woman has put her special spin in this recipe with four different cheeses!

Gotta try this soon :)

Ingredients

• 8 ounces macaroni
• 6 tablespoons salted butter, plus more for buttering the pan
• 2 lobster tails, meat removed and chopped into large chunks
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup half-and-half
• Salt and freshly ground black pepper
• 1 cup shelf-stable grated Parmesan, such as Kraft
• 3/4 cup grated sharp Cheddar
• 3/4 cup grated fontina cheese
• 4 ounces goat cheese (chevre)

Directions


Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously.

Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside.

Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.

Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes.


Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Just Me and the Girls

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Lobster Macaroni and Cheese

Just when you thought plain macaroni and cheese is fabulous, here comes the addition of lobster to take it over the top.

Leave it to Ina Garten to come up with a gourmet recipe for mac and cheese!

Click here for more macaroni and cheese recipes.

Source:
The Food Network
Recipe courtesy of Ina Garten
2009, Ina Garten, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Perfect Pasta



Ingredients

• Kosher salt
• Vegetable oil
• 1 pound cavatappi or elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 pounds cooked lobster meat
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Boiled Lobster

I'll never forget the first time I had my first broiled lobster.  It was one of my first dates . . . he ordered lobster and I thought I would order the same thing.

When the waiter presented us with our meal, he also handed us nut crackers and bibs.  I didn't have the slightest idea what to do with this whole lobster sitting in front of me.

So I watched my date eat his lobster and tried to do what he did.  I made such a mess!

Needless to say, I never ordered a lobster at a restaurant again, but I do love to make a mess with a lobster in the comfort of my home.

The recipe comes from my personal collection.

Ingredients:

3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters


Directions:

Pour the water into a large pot and add the onions,
garlic, lemons, oranges, celery, black pepper, seasoned salt
and jalapeno peppers.

Bring to a full rolling boil and boil for 20 minutes.

Add the lobsters and place a lid over the pot.
Boil for 15 minutes.

Remove the lobsters from the pot, and place in a
colander under cool running water to stop the cooking.

Serve.