Creamy Lobster Mac and Cheese

Can it truly be called mac and cheese if there is no macaroni noodles? Who cares! I am still calling it a mac and cheese even though I had to use casarecce noodles. You can use actual elbow macaroni when you make this, or whatever noodles you have in the pantry. I am all about using what you have on hand, and also making sure you have a well stocked pantry!

I took the plunge and decided to buy a whole lobster. At a grocery store in Canada named Sobeys, they actually will cook it right there for you. I was super nervous about cooking one whole by myself still, so I appreciated that they do that for you with no extra charge. My kids got excited to see the lobsters, then my daughter realized what was going to happen to him and she wasn't too impressed. My son on the other hand kept saying "we are going to eat you Mr lobster, you are going in my belly", I think they have watched Moana too many times "Boat snack".

When I got home I took the cooked lobster out of the box and then proceeded to stare at it... what was I thinking? I didn't have the proper shell cracking tools! Well my husbands tools will have to do, so I used a hammer and some pliers, and thankfully I had kitchen scissors. You know what it, it worked. It was super messy but I got all the meat I could out of it. Might I add, that is an awful amount of work and money for not a lot of meat. It is super tasty, but not a lot. I was super proud of myself because the tail and the claws I managed to keep them almost fully intact, the tail was fully intact, and the claws partially. 
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Creamy Lobster Mac and Cheese

Ingredients:

4 ounces of softened cream cheese
2 cups of grated Asiago cheese, save a bit for sprinkling the finished pasta
1 cup of Italian blend shredded cheese
1 cup of heavy cream
2 cups of whole milk
2 tablespoons of flour
3 tablespoons of salted butter
2 cloves of garlic, minced
2 green onions, the whites and lighter part diced (leave the green)
1 teaspoon of tarragon, dried or fresh
1/2 teaspoon of nutmeg
1 whole lemon, zest and juice
salt and pepper to taste
1 whole Lobster, cooked and meat removed
4 pieces of bacon, cooked and diced up
500 grams of Casarecce noodles, or any other noodle

Directions:

In a large pot start boiling water with 1 tablespoon of salt, this will be for the noodles. Once boiling add noodles and cook till Al dente (still slightly firm).

In a medium sized pot turn the heat up to a medium high and melt the butter. Once the butter is foaming and melted, add the garlic and green onion. Cook for 1 minute. Add the flour and whisk to make a paste. Cook for 1 minute.

While whisking, add the whole milk and cream. Allow the milk to come to a slight boil, making sure to continue whisking to prevent burning.

Once the milk starts to thicken, add the cheeses and spices. Stirring constantly so nothing burns on the bottom of the pot. Turn the heat down to low, taste the sauce and if it needs more salt and pepper add it now.

Now add the lemon zest and the juice of the lemon, stir until incorporated. Add in the lobster meat (save a few large chunks to put on top of your bowl before serving) and bacon slices. Cook for 2 minutes to warm up the meat.

When noodles are done, drain them and place them back in the pot. Add the sauce to the noodles and stir all together. Place into serving bowl and place a few of the reserved chunks onto eat bowl. Sprinkle some Asiago cheese on top and serve with a slice of lemon. Enjoy!

I loved how gooey this sauce was, I also loved all the big chunks of buttery lobster you could find in every bite! If you ever want to feel fancy just cook up some lobster (or get someone else to cook it for you).

Hope you enjoyed the recipe!

Happy Cooking!

Creamy Lobster Mac and Cheese

If you haven't entered the giveaway head on over to this post for "No Churn Peanut Butter Loaded Ice Cream" and follow the rules at the bottom of the post! It is still open until June 3rd!