This mac and cheese is taking a trip to the east coast, served up inside of a delicious two-pound lobster on a bed of veggies.
Directions for: The Maine Mac and Cheese
Ingredients
4 Tbsp butter
1 clove garlic, minced
1 small onion, diced
1 shallot, chopped
3 Tbsp flour
cup white wine
1 cup cream
cup grated Parmesan cheese
cup shredded old white Cheddar cheese
Kosher salt and pepper
1 yard (2-lb) lobster, cooked
1 cup shell pasta, cooled
cup cheese curds
1 large leaf kale
cup shredded red cabbage
lemon
1 sprig parsley
Directions
1. Preheat oven to 325F (160C).
2. Warm 2 tablespoons of butter in a pan, careful not to burn. Add garlic and onions and stir until they are golden brown. Lightly sift the flour into the frying pan. Add the white wine to deglaze the pan and reduce for 2-4 minutes. Whisk in cream, cup of Parmesan, and the white cheddar. Bring to a boil, reduce heat to low, and let simmer. Add salt and pepper to taste.
3. To prepare the lobster, use scissors to cut from the end of the tail to the top of the tail in a straight line. Repeat this on the other side of the tail to remove a 2-inch width of the tail. Remove the meat and chop it.
4. Add the pasta and the lobster tail meat to the cheese sauce and stir. Add more salt and pepper if need.
5. Place the lobster on a baking sheet. Spoon the mac and cheese into the lobster tail. Insert cheese curds into the mac and cheese. Place the removed top shell piece back onto the tail. Bake for 10-12 minutes or until the mac and cheese begins to bubble.
6. Place the cooked lobster on a bed of kale and red cabbage. Garnish by placing a lemon slice in one claw and a sprig of parsley in the other.
See more: Bake, Cheese, Comfort Food, Pasta, Seafood, Shellfish, Vegetables