1⁄2 cup sharp cheddar cheese, grated 1⁄2 cup pepper jack cheese, salt and pepper to taste
2 Live lobsters or 1 pound cooked lobster meat
Zucchini Ribbon Salad
5 small zucchinis trimmed and peeled into ribbons 1⁄2 cup of shaved parmesan
3tbsp of lemon juice
1 tbsp of olive oil
1 tbsp of toasted pine nuts 1tbsp of finely chopped mint
Pasos
Lobster Mac & Cheese
● Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like seawater
● Bring the water to a rapid boil.
● Grasp the lobster by the body and lower it upside down and headfirst into the boiling water. Cover the pot.
● Boil lobsters for 10 to 20 min, depending on size:
● Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb
● Remove lobster from the pot with tongs and place on a plate to drain and cool.
● Once cool enough to handle, begin to extract the meat from the shell using kitchen shears and a nutcracker.
● Cook pasta al dente according to package instructions and drain.
● Add butter to the pot, as soon as butter melts whisk in flour. Continue whisking until flour is
fully mixed with butter, then cook for about a minute to cook off the flour taste.
● Slowly add evaporated milk a little at a time, followed by the heavy cream; you want a nice smooth mixture, no lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
● Add seasonings, onion and garlic powder, creole seasoning, and cayenne pepper.
● Bring to a simmer and let it simmer gently for about 2 minutes.
● Stir in the cheeses, and continue stirring until everything’s melted and evenly combined, and smooth. Salt & pepper, to taste.
● Add the pasta and lobster to the pot, stir to evenly incorporate.
● Transfer the pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.
● Bake at 375 degrees F° uncovered for 20 minutes or until golden and bubbly.
● Remove and allow to rest and set for 5-10mins before serving.
Zucchini Ribbon Salad
● With a vegetable peeler, peel each zucchini lengthwise to achieve ribbons, once you reach the seeds, turn zucchini over and continue to peel.
● Toast pine nuts in a saute pan on medium-low heat until they start to brown and release oils, 3-5mins.
● Toss the zucchini ribbons, salt and pepper, olive oil, and lemon juice together in a large bowl. Taste for seasoning. Once coated arrange them on a serving platter.
● Top the zucchini ribbons with Parmesan cheese shavings, mint, and pine nuts. Serve immediately.
