LABRADOR LOUNGE LOBSTER MAC AND CHEESE

November 22, 2019
When I realize Lobster mack and Cheese on a menu, notably in shore eateries, I lose all semblance of firmness. A well-executed Lobster mack is a few of the simplest of summer food.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

Labrador Lounge’s direction marries an expensive, buttery four-cheese sauce (Cheddar, town Jack, Asiago, and Swiss) with bright chives, many recent, sweet lobster meat, and a cooked crumb topping. The nutty, briny, buttery aromas returning from my room because the dish baked were nothing in need of heavenly.

I don’t savvy my style testers and that I found the strength to stay our forks out of the finished dish throughout the exposure shoot! It’s an exquisite dish for luxurious, nonetheless relaxed summer amusing.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

INGREDIENTS :

  • 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)
  • Grated Parmesan cheese , to taste
  • 2 cups cooked and diced lobster meat
  • Freshly cracked black pepper , to taste
  • Sea salt , to taste
  • 1/2 cup sliced shallots
  • 3 cups heavy cream , divided
  • 1 cup shredded Asiago cheese
  • 1 cup cubed Swiss cheese
  • 3/4 cup chopped fresh chives
  • 1/2 pound unsalted butter (1 cup)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Bread crumbs , to taste

INSTRUCTIONS :

  1. Cook pasta al dente according to package directions, transfer to a colander, and drain.
  2. Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
  3. Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
  4. Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
  5. In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
  6. Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.
When I realize Lobster mack and Cheese on a menu, notably in shore eateries, I lose all semblance of firmness. A well-executed Lobster mack is a few of the simplest of summer food.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

Labrador Lounge’s direction marries an expensive, buttery four-cheese sauce (Cheddar, town Jack, Asiago, and Swiss) with bright chives, many recent, sweet lobster meat, and a cooked crumb topping. The nutty, briny, buttery aromas returning from my room because the dish baked were nothing in need of heavenly.

I don’t savvy my style testers and that I found the strength to stay our forks out of the finished dish throughout the exposure shoot! It’s an exquisite dish for luxurious, nonetheless relaxed summer amusing.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

INGREDIENTS :

  • 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)
  • Grated Parmesan cheese , to taste
  • 2 cups cooked and diced lobster meat
  • Freshly cracked black pepper , to taste
  • Sea salt , to taste
  • 1/2 cup sliced shallots
  • 3 cups heavy cream , divided
  • 1 cup shredded Asiago cheese
  • 1 cup cubed Swiss cheese
  • 3/4 cup chopped fresh chives
  • 1/2 pound unsalted butter (1 cup)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Bread crumbs , to taste

INSTRUCTIONS :

  1. Cook pasta al dente according to package directions, transfer to a colander, and drain.
  2. Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
  3. Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
  4. Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
  5. In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
  6. Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.
When I realize Lobster mack and Cheese on a menu, notably in shore eateries, I lose all semblance of firmness. A well-executed Lobster mack is a few of the simplest of summer food.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

Labrador Lounge’s direction marries an expensive, buttery four-cheese sauce (Cheddar, town Jack, Asiago, and Swiss) with bright chives, many recent, sweet lobster meat, and a cooked crumb topping. The nutty, briny, buttery aromas returning from my room because the dish baked were nothing in need of heavenly.

I don’t savvy my style testers and that I found the strength to stay our forks out of the finished dish throughout the exposure shoot! It’s an exquisite dish for luxurious, nonetheless relaxed summer amusing.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

INGREDIENTS :

  • 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)
  • Grated Parmesan cheese , to taste
  • 2 cups cooked and diced lobster meat
  • Freshly cracked black pepper , to taste
  • Sea salt , to taste
  • 1/2 cup sliced shallots
  • 3 cups heavy cream , divided
  • 1 cup shredded Asiago cheese
  • 1 cup cubed Swiss cheese
  • 3/4 cup chopped fresh chives
  • 1/2 pound unsalted butter (1 cup)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Bread crumbs , to taste

INSTRUCTIONS :

  1. Cook pasta al dente according to package directions, transfer to a colander, and drain.
  2. Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
  3. Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
  4. Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
  5. In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
  6. Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.

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