"A gluten free version of one of my favorite restaurant dishes! Lobster Mac and Cheese (with shrimp, because why not.)"
Lobster Mac & Cheese!
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Serves or Makes: 6
Recipe Card
ingredients
- 5 tablespoons butter, divided.
- 2 cups milk
- 2 teaspoons stone ground mustard
- 1/4 teaspoon cayenne
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon mustard powder
- 2 teaspoons onion powder
- salt & pepper, to taste
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1/2 cup shredded parmesan
- 3 cups pasta, boiled to al dente
- 8 shrimp, peeled & deveined
- 2 lobster tails, removed from shell
- 3 cloves chopped garlic
- 1/4 lemon (just a slice for juice)
- 1 tablespoon gluten free bread crumbs
Method
Step 1
Boil pasta in salted water until just al dente. While pasta is boiling, make your roux. Add 3tbs. butter to a pan, melt & whisk in 3 tbs. gluten free flour until well combined. Slowly add 2 cups milk, whisking constantly. (preheat your oven to 400)
Step 2
add spices (cayenne, ground mustard, paprika, garlic & onion powder, salt & pepper) into roux. Then fold in cheeses to melt. Add cooked macaroni to cheese sauce. & remove from heat.
Step 3
Melt remaining 2 tbs. butter in a pan, add a dash of garlic powder to warm the spice. Add shrimp, and chopped garlic cloves, & a squeeze of lemon juice. Cook shrimp about 2 minutes per side, until just pink. (they get cooked in the macaroni as well) remove from pan, set aside.
Step 4
In the same pan, saute lobster tail, about 3 minutes on both sides. Remove from pan. Chop lobster and shrimp into larger chunks, fold into macaroni.
Step 5
Pour macaroni into greased casserole dish, top with breadcrumbs, and pour on the residual butter and garlic from your pan. Bake at 400 until golden brown. Finish with parsley or chives. (optional, but adds a pretty color!)