Some days are just plain awesome. World-at-your-fingertips type days. Sky-could-not-be-bluer days.
And some days, while I am innocently going about my business, I am plagued a personal thunder cloud right over my head. Down-pour-rain baby, coupled with a terrible feeling in my gut.
Do you ever get that gut wrenching, stomach clenching, heart-stopping, ruin-your-day kind of feeling?
Like when your alarm doesn’t go off, and when you wake up you discover you have 5 minutes to get yourself ready for work.
Or when you trip over your too-long pants and send your burning hot tea flying all down the front of you and half way across the room.
Or when you are faced with the disaster that is your kitchen after a marathon bake-fest.
Or when you are home alone, indulging your Food Network addiction, and the house phone rings non-stop, and you answer it only to find out it’s non other than The Bane-of-Your-Existence. Blech…..
Yeah…. you know.
This makes it all better. Promise.
I mean, what is better than the ultimate cheesy comfort food, liberally laced with the indulgence that is lobster, and loaded with butter?
Ok. Maybe a credit card with no limit and free reign of my favorite shoe store would be better. But since I don’t see that in my future, I’ll take the mac and cheese. 😀
Lobster Mac ‘n’ Cheese
- 1 lb rotini ( or your favorite pasta)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 5 tbsp butter, divided
- 1/2 lb cooked lobster, chopped ( about 1 1/2 cups)
- 2 tbsp flour
- 2 cups light cream ( I used 10%)
- 1/2 tsp mustard powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups finely grated sharp cheddar cheese, divided
- 1/2 cup panko ( or ordinary bread crumbs)
- Cook you rotini according to the package directions.
- Melt 1 Tbsp of butter in a pan, then brown the onions and the garlic. Remove from pan and set aside.
- Next, melt another Tbsp of butter and toss the lobster in it, cooking for a couple minutes. Set aside.
- In a saucepan, melt 2 tbsp of butter, then whisk in the flour to make a roux. Let the roux cook for a minute or so to cook out any “floury” taste.
- Slowly add in the cream, about a 1/2 cup at a time, whisking at the same time. The mixture will thicken quickly at first, then slow down as you add the cream. Add the salt and pepper.
- When the sauce has thickened a little, add the shredded cheese, whisking at the same time. This will prevent all the cheese from sinking and sticking to the bottom.
- In a oven proof bowl or casserole combine the noodles, onions, lobster, remaining cheese, and sauce.
- Toss the panko in the last Tbsp or melted butter, and sprinkle over the top.
- Bake in an oven preheated to 350 °F for about 20 minutes, or until everything is hot and the panko is browned.
Serve this up with a tasty salad, and you have a tasty ( and yes, rich) supper, that will fill your tummy with an entirely new feeling. Sheer delight.