Lobster Mac and Cheese
Nothing can be more delectable than lobster mac and cheese. As the weather gets cooler, this comfort food is sure to warm those winter toes. It is creamy, cheesy, easy and the lobster makes a nice touch, you can leave it out if you don’t want to add it.
4 tbs european style butter
1/4 cup of all purpose flower
2 cloves of garlic, peeled
1 1/2 cup sharp cheddar cheese, grated
1 cup gruyere cheese, grated
1 1/2 to 2 cups of milk
1/4 tsp fresh nutmeg
1 pound lobster meat, cooked
2 cups of fresh baby spinach leaves
1 pound of pasta
1/2 cup of panko
salt and pepper
1.) Melt the butter in a saucepan with two whole cloves of garlic. Add the flour and stir for a few minutes until the roux becomes thick and begins to boil. You need to cook the flour for a few minutes otherwise your sauce will have a floury taste.
2.) Add the milk slowly, mixing as you add until the sauce becomes nice and thick. Bring to the boil stirring constantly. If the sauce looks too thick, add more milk.
3.) Pull out the garlic cloves, add the cheese, fresh grated nutmeg, salt and pepper, spinach and fresh lobster meat.
4.) Boil the pasta and once just al dente, drain and add to the cheese sauce.
5.) Place in a baking dish, top with panko and place into the oven at 350 F for about 20 minutes.