Lobster Mac and Cheese #dinner #seafood

Lobster Mac and Cheese #dinner #seafood

Lobster Mac and Cheese is unquestionably a delectable turn on a work of art. This will be your preferred better approach to make macintosh and cheddar!

Attempt this Lobster Mac and Cheese for a healthy principle dish or have it close by a major delicious steak for another contort on "Surf and Turf"!

The Parrano cheddar gives this macaroni a tart chomp that I simply love! Gruyere cheddar is an extraordinary substitution.

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Lobster Mac and Cheese #dinner #seafood


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups heavy cream
  • 6 oz. Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2–3 lobster tails
  • 1 lb. elbow macaroni
  • 4 oz. Parrano or Gruyere cheese, shredded
  • 8 oz. sharp cheddar cheese, shredded
  • 1/2 cup Italian bread crumbs


  1. Preheat oven to 350° and grease an 8″ x 8″ baking dish.
  2. Boil the elbow macaroni for 5 minutes or until al dente, drain and set aside.
  3. Boil the lobster tail for 8-10 minutes, let cool and cut into bite size pieces.
  4. In a heavy saucepan, melt the butter and then add the flour, whisking until combined. Gradually add the heavy cream, whisking constantly until the mixture becomes smooth and creamy. Stir in the salt, pepper, cayenne pepper and Parmesan cheese and stir until melted. Pour the cooked macaroni into the cheese mixture and stir to combine.
  5. Place a third of the macaroni mixture onto the bottom of the baking dish and then sprinkle with a third of the lobster meat and then with a third of the shredded cheese.
  6. Continue to layer the dish until you have the last layer of shredded cheese on top.
  7. Sprinkle the dish with the italian breadcrumbs and bake for 40-45 minutes or until bubbly and golden brown on top. Remove from the oven and serve hot.

For more detail : bit.ly/30Xdcul

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