Creamy Lobster Mac n Cheese

My first time preparing lobster was a complete success!  I cut the top of the shell to release the meat and broiled this guy with a little butter and crushed garlic for about 4-6 minutes.

Then I added it to my homemade white mac n cheese.  I love these Cavatappi noodles as they make the creamiest macaroni and cheese!

I sauteed some garlic and shallot in butter, once soft and translucent, added about a 1/2 to 3/4 cup white wine depending on how much macaroni is made.  Then I reduced that down to about 1/4 cup and finally added about 1-1.5 cups cream.  After the cream has thickened and started to boil, about 1-1.5 cups of assorted high quality white cheeses are added.  Adding spices or my favorite hot sauce is also great to make it into “Angry Mac n Cheese”.  Best served immediately!IMG_3317-0
Simply brownies and strawberries for dessert

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About akvenable

Traveling and new exciting experiences are what life is all about!
This entry was posted in baking, cooking, Food, italian, Recipes, wine and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Creamy Lobster Mac n Cheese

  1. SAL says:

    Want some of that!

    Like

  2. Garrett says:

    I haven’t ever had the lobster resting on top. It certainly make a fun shot.

    Like

  3. akvenable says:

    That is the only way I know! Have you been to Bodean’s here? It is amazing.

    Like

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