Brad's lobster, shrimp, beer mac n' cheese. This lobster & shrimp mac n cheese is FULL of lobster and shrimp. I definitely didn't skimp on the pieces and there's definitely some in every bite. The cheese I used was a Kerrygold Killaree cheddar cheese and I also used gruyere cheese.
It was like a foreign land. Thankfully, there was a very nice person working the cheese counter that was able to help us select the best cheeses for our dinner. Lobster Mac and Cheese is a delicious seafood pasta recipe made with chunks of precooked lobster · This Cajun Shrimp and Crab Mac and Cheese is super creamy, cheesy and decadent. You can cook Brad's lobster, shrimp, beer mac n' cheese using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Brad's lobster, shrimp, beer mac n' cheese
- It’s 12 Oz of pre cooked weight. lobster tails.
- Prepare 1 lb of 51-60 count shrimp.
- Prepare 1 pkg of small shell pasta.
- You need 2 of shallots, chopped.
- Prepare 8 strips of good bacon, chopped.
- You need 32 Oz of pkg Velveeta cheese.
- It’s 1/2 cup of shredded sharp cheddar.
- You need 6 Oz of Belgian wit ale.
- Prepare of white pepper.
- You need of garlic powder.
- Prepare of chile infused olive oil.
- You need 1/4-1/2 cup of whole milk.
- It’s of garnish.
- Prepare of chopped dried chives.
- You need of parmesan, Romano cheese blend.
This is one of those recipes I've been wanting to make. Indulge in this decadent shrimp and lobster mac and cheese made with a rich, buttery roux and cream sauce and oniony cracker topping. Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. This creamy mac and cheese recipe is a seafood-lovers dream whether you use lobster, shrimp, or crabmeat, or a combination of any seafood you like.
Brad's lobster, shrimp, beer mac n' cheese instructions
- In a large pot of salted water, bring to a rolling boil. Add lobster and boil five minutes. A little longer if the tail is very large..
- In a frying pan, heat and add chopped bacon and shallots. Fry on med low until bacon is cooked and shallots are translucent. Do not cook until bacon is crispy..
- Remove to a plate and drain on paper towels. Reserve bacon grease..
- Remove lobster to a plate to cool. Reserve water. Skim off any fat from the lobster and discard..
- Bring water back to a boil. Add pasta. Cook until al dentè. Stir a few times. Drain and rinse pasta under hot water when done..
- When lobster can be handled, remove shell and chop or shred meat.
- Place Velveeta and ale in a pot. Chop Velveeta into small cubes. Melt over med low heat. Stir very often.
- Place peeled shrimp in the pan with the bacon drippings. Sprinkle with white pepper and garlic powder. Add I tbs chile infused olive oil. Saute over medium heat until just done. Drain..
- When cheese is melted, add the sharp cheddar and add milk, 1/4-1/2 cup, until cheese becomes smooth and creamy. Add the bacon and shallots. Fold in the lobster, shrimp, and pasta. Heat till everything is heated through..
- Plate and serve immediately. Garnish with chopped dry chives, and parmesan Romano blend..
I didn't have any Lobster but I used shrimp. But it was still really good. I recommend this for anyone who loves mac n cheese. Make an easy everyday version of mac and cheese special by stirring in tender bites of lobster. How can mac and cheese get any better?
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