Sharp cheddar, Swiss cheese, and tender, sweet lobster make the perfect combination in Baked Lobster Mac and Cheese. This is definitely the grown-up version of mac and cheese.
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This is perfect for the upcoming holidays, birthday celebrations (Lobster and cheesecake is my favorite birthday meal) or anytime you need comfort food.
Lobster Mac and Cheese {Gluten Free} is another one of those recipes I’ve been dreaming of making since I saw Ina Garten make it on her show on the Food Network. So, on my weekly shopping trip to Whole Foods (where I found a lot of my staples on sale, bonus!), I splurged and bought two lobster tails so I could make this delicious meal – comfort food at its best! Ina’s version is much “heavier” and I have definitely lightened it up a bit. But, this is still a meal that should be savored.
This is perfect for the upcoming holidays, birthday celebrations (Lobster and cheesecake is my favorite birthday meal) or anytime you need comfort food.
Lobster Mac and Cheese {Gluten Free} is another one of those recipes I’ve been dreaming of making since I saw Ina Garten make it on her show on the Food Network. So, on my weekly shopping trip to Whole Foods (where I found a lot of my staples on sale, bonus!), I splurged and bought two lobster tails so I could make this delicious meal – comfort food at its best! Ina’s version is much “heavier” and I have definitely lightened it up a bit. But, this is still a meal that should be savored.
Lobster Mac & Cheese (Gluten Free)
Ingredients:
1 box of gluten free noodles
2 lobster tails
1 cup half and half
3 tablespoons grass fed butter, divided
2 tablespoons gluten free flour (I used Amaranth)
1 cup grass fed Swiss Cheese
1 cup grass fed Sharp Cheddar Cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
Directions:
Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain pasta and set aside.
In medium skillet, melt butter over medium heat. Add chopped lobster to pan and sautee until done, about 5-7 minutes.
Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt 2 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss and Cheddar cheeses, salt, pepper, nutmeg and cayenne.
Add the cooked pasta in 9 x 13 baking dish or individual gratin dishes. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.
Bake for 15-20 minutes or until cheese is bubbly. Serve warm.
Ingredients:
1 box of gluten free noodles
2 lobster tails
1 cup half and half
3 tablespoons grass fed butter, divided
2 tablespoons gluten free flour (I used Amaranth)
1 cup grass fed Swiss Cheese
1 cup grass fed Sharp Cheddar Cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
Directions:
Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain pasta and set aside.
In medium skillet, melt butter over medium heat. Add chopped lobster to pan and sautee until done, about 5-7 minutes.
Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt 2 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss and Cheddar cheeses, salt, pepper, nutmeg and cayenne.
Add the cooked pasta in 9 x 13 baking dish or individual gratin dishes. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.
Bake for 15-20 minutes or until cheese is bubbly. Serve warm.
Enjoy!
I hope you enjoy this recipe as much as my husband and I did! And with the holidays coming up, I might just have to make it again!
I hope you enjoy this recipe as much as my husband and I did! And with the holidays coming up, I might just have to make it again!