It’s time to get the summer holiday celebrations started and no better way than with a little surf and turf. Kenny’s back in the kitchen surfing up a delicious lobster mac and cheese. Nothing is turfer that lollipop lamb-chops prepared by the cast iron king himself
Lobster mac & cheese with Lamb-chop lollipops
Ingredients (lobster mac&cheese)
- 3 lobster tails 5 oz. ea
- Butter
- 3-4 tsp flour
- 1 1/2 cup cold milk
- 1 tsp nutmeg
- 1 tsp cayenne pepper
- 1 tbsp paprika
- Worcestershire sauce
- Salt
- 4 oz shredded cheese
- Pasta shells
- Panko bread crumbs
- Parmesan cheese
Directions (lobster mac&cheese)
- Using a large knife cut lobster from tail to head down center of back into two equal halves
- Add 1 tbsp of oil to a pan and preheat on med temp
- Sear the lobster 2 minutes per side cooking only 40%
- After removing lobster (turn off heat) add 2 tbs of butter to pan mixing with standing oils until melted
- Return heat to low and add 3-4 tbsp of flour
- Blend together into a gravy (roux)
- Add 1 1/2 cup cold milk to the roux. Stir until thickens
- Spice with 1 tsp nutmeg, 1 tsp cayenne pepper, 1 tbsp paprika, and 3 drops of Worcestershire sauce. Stir until mixed
- Next, add 1-2 tbsp salt and 4 oz. shredded cheddar cheese. Stir until cheese is melted and consistency is smooth
- Separate lobster from the shell but do not discard the shell. Chop lobster into bite sized pieces
- Prepare noodles with boiling water, 1 tsp salt, and lobster shells. Add pasta and cook 10 min
- Add prepared pasta to cheese sauce (sprinkle with more thyme if desired)
- Once blended add lobster pieces and mix. Transfer to baking pan
- Mix 2 tbsp butter, 1/8 cup Panko bread crumbs, and 1/8 cup grated Parmesan cheese in a small bowl
- Evenly coat breading onto mac and cheese
- Preheat oven to 400 and bake for 15-20 min
Plate&Enjoy.
