Love is in the air and in our house so is the smell of Lobster Macoroni & Cheese. Scott is one lucky man this year! Lately I've been indulging my love of snacking and my other love of NOT cooking! Poor Scott has been living on frozen pizza for awhile. I try and keep some sort of food in the house or at the very least have breakfast for him on the days he is working. Fortunately, he was blessed with those "SKINNY" genes. Scott could eat all day long and not gain a pound. Oh how I envy him. I just think about any type of carb and my pants suddenly feel tighter.
I thought I would spoil him this year. I had seen a recipe earlier this week for lobster macoroni and cheese. Out of everything I cook Scott's favorite meal is hands down my Mac & Cheese with Gruyere cheese & nutmeg. He spent all year begging me to make it for him to take to work this Thanksgiving. Needless to say Thanksgiving came and off to work Scott went with a tray of mac and cheese. On a more serious note the thought of cooking lobster completely terrified me...shells...poop tracks...oh my, oh my, let me count the ways I could mess this up. On my way home from teaching last night I swung by the grocery store for a much needed pep talk from the women behind the meat counter. She looked me in the eyes and assured me if I could boil water I could boil a lobster tail. Between her help and a helpful YouTube video I finally decided to give lobster a whirl. What's the worse that could happen? Scott could have a slight heart attack when he learned I spent $30 on lobster tails that ended up exploding all over the kitchen...hehe!
I'm proud to report I came out on top and with ALL my fingers!!! It was so much fun cooking something new. It actually was beyond easy, even getting the lobster meat out was easy. The butteryness of the lobster and the smokey Gruyere cheese made a perfect pair, just like Scott and I. I'm crazy and he is calm, cool, and collected. My current problem is deciding how I will ever eat Macoroni & Cheese again without lobster?!?! Thank you Ina Garten for your delicious lobster macaroni & cheese recipe...I am forever changed.
HAPPY VALENTINE'S DAY! Enjoy the ones you love!
I thought I would spoil him this year. I had seen a recipe earlier this week for lobster macoroni and cheese. Out of everything I cook Scott's favorite meal is hands down my Mac & Cheese with Gruyere cheese & nutmeg. He spent all year begging me to make it for him to take to work this Thanksgiving. Needless to say Thanksgiving came and off to work Scott went with a tray of mac and cheese. On a more serious note the thought of cooking lobster completely terrified me...shells...poop tracks...oh my, oh my, let me count the ways I could mess this up. On my way home from teaching last night I swung by the grocery store for a much needed pep talk from the women behind the meat counter. She looked me in the eyes and assured me if I could boil water I could boil a lobster tail. Between her help and a helpful YouTube video I finally decided to give lobster a whirl. What's the worse that could happen? Scott could have a slight heart attack when he learned I spent $30 on lobster tails that ended up exploding all over the kitchen...hehe!
I'm proud to report I came out on top and with ALL my fingers!!! It was so much fun cooking something new. It actually was beyond easy, even getting the lobster meat out was easy. The butteryness of the lobster and the smokey Gruyere cheese made a perfect pair, just like Scott and I. I'm crazy and he is calm, cool, and collected. My current problem is deciding how I will ever eat Macoroni & Cheese again without lobster?!?! Thank you Ina Garten for your delicious lobster macaroni & cheese recipe...I am forever changed.
HAPPY VALENTINE'S DAY! Enjoy the ones you love!
Lobster Mac & Cheese
Ina Garten - Food Network
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.
Ina Garten - Food Network
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.
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