You know that 2 pound lobster that was on my plate earlier this week? Well, it didn’t all get eaten, and the claws came home. Luckily, there was just enough meat in them for lobster mac ‘n cheese.
I read somewhere that Ina Garten gets the credit for popularizing lobster mac ‘n cheese, but I’m thinking a Mainer would tell you it started right here! What makes it such a great dish to prepare is there’s no end to the possibilities. You can use a variety of pastas and the cheese combinations…..well, use your imagination! The only consistent ingredient is the lobster, a little or a lot depending on what you have on hand. Here’s my combination of ingredients this time around.
8 oz. pasta, your choice
2 T. butter
3-4 T. shallot or red onion, finely chopped
2 T. flour
1 c. milk + 1/2 c. heavy…
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