id="recipe">
White Truffle Lobster Mac & Cheese
id="recipe">
Widget not in any sidebars
Ingredients
- 2 3-6 oz Lobster tails
- 6 TB fresh mozzarella
- 2 TB Flour
- 2 TB Butter
- ½ cup milk
- 1 ½ cup macaroni
- 2 tablespoons Parmesan
- ¼ cup Tomato Basil Wheat Thins
Widget not in any sidebars
Instructions
- Bring a pot of water to boil. Add sea salt. Boil lobsters for approximately 4-6 minutes.
- Cook pasta al dente.
- Meanwhile, create a roux by melting butter in the pan, adding flour, and whisking until combined.
- Stir in milk and shredded Mozzarella, reserving the Parmesan for garnish. Bring to mild boil
- Remove from heat and stir in pasta and lobster.
- Add wheat thins to a plastic bag and crush them using a meat tenderizer or equivalent
- Garnish with Parmesan and wheat thins. Broil on high for 3-5 minutes until a crust has formed.
- Add truffle oil to the top
Notes
Tips: If lobster tail is frozen be sure to thaw it completely so the meat doesn’t stick to the shell. If you prefer the lobster tails to be flat, stick a skewer in them before adding them into the boiling water.
Adapted From: Maine Lobster Now
Nutrition
Calories: 524kcal
Did you make this recipe?Mention @awheeler_ on instagram and hashtag it #foodetc. I want to see!!
Leave a Reply