
My husband Dave and I just got back from an action packed trip to Boston to watch our beloved Celtics play at the Garden, and it seemed that on every snow covered street corner was a warm New England style pub or cafe with a handwritten sign advertising their homemade Lobster Mac N Cheese.
Sacrilege!
Oxymoron!
How could this be? Well it BE a perfect blend of comfort food meets gourmet. We were in love.
I've put together a recipe based on what I could gather was in the actual Boston Lobster Mac N Cheese offerings. Like their clam chowders, their Mac N Cheese is individual and each restaurant has their own secret recipe. All are gooey, cheesy, chewy and fabulous! Here is mine.... and I've tried it a few times already on family and friends, and so far the thumbs are all pointing straight up.
Lobster Mac N Cheese (to serve 6-8)
About a half of a Velveeta cheese log (I was embarrassed to buy it.. but I'm telling you, it's what helps your sauce get extra gooey)
1 lb grated sharp cheddar cheese
1 lb grated mozzarella
3/4 lb grated Parmesan
1 stick butter
1 quart Heavy whipping cream
about 1 cup regular milk
1 red onion, minced
4 or 5 tablespoons of pickled Jalapeno peppers. (You can add more later if it's not tangy enough)
4 or 5 dashes of Tabasco Sauce
salt/pepper to taste
Melt the above ingredients- (But save about a handfull of each of the grated cheeses) in a sauce pan on the stove on low heat until it makes a wonderful gooey sauce.
(The remainder of the grated cheeses will be mixed into the pasta later)
You will also need:
Pasta Shells (two smaller bags/boxes or 1 larger bag that you can get at the big box stores) This amount will give you a big tray of Mac N Cheese to feed at least 6-8 people
1.5 lbs steamed broccoli crowns, bite sized (Steam them for 5 minutes)
3-5 lbs Frozen Broken Lobster Slipper Meat.*
*All seafood purveyors sell this. If you know someone who works in the seafood industry (aka.. MOI.. call me or your seafood friend and ask for the 5 lb bag. If you live in SB, San Luis Obisbo or Ventura County, we sell to all of the Albertson's grocery stores.. Ask your seafood counter person to special order you a 5 lb bag. It's about $12 per lb and worth every single penny)
3 cloves minced garlic
1/2 cube butter
4 tablespoons Fresh minced parsley
Defrost the lobster meat, then saute it with the butter, garlic and parsley. Takes about 20 minutes on medium then low heat.
Did I mention Bacon yet? Yes.. slice about 1 lb bacon into small pieces, then cook until done.
And to top your beautiful belly warming (and expanding) meal, you'll need 2 cans of crunchy French Onions.
So now you've got your cheesy sauce, your bacon, your lobster, your broccoli, the pasta, your French Onions and your extra grated cheeses.
Put the cooked pasta in a big baking pan (I put a little bit of butter on the bottom of the pan)
Pour your cheesy sauce in, reserving some for the top. Mix it in.
Mix in the remainder of your grated cheeses
Mix in your broccoli, your bacon and your lobster meat.
Pour the remainder of your cheesy sauce on top
Top the whole thing off with your French Onions.
Bake for about 15 minutes at 350
Enjoy it.. Then plan your gym time, your 5 mile walk or your mile swim accordingly.