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Lobster Macaroni and Cheese Recipe

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Contributor:  
Contributor:  
Tonya Smith-Glover

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. Elbow Macaroni
6 tbsp. Butter, divided into 3 tbsp.
1 tbsp. Fresh Parsley, chopped
3 tbsp. All-Purpose Flour
4 Green Onions, thinly sliced
2 cups Milk
1 Lg. Egg
1 cup Shredded Sharp Cheddar Cheese
1 cups Breadcrumbs
8 oz. Cooked Lobster Meat, chopped (about two-1lb lobsters)
4 tbsp. Dry Sherry
tsp. Nutmeg, freshly ground
tsp. Salt
⅛ tsp. Black Pepper, freshly ground
1 cup Shredded Mild Cheddar or Cheddar-Jack Cheese, divided into


Directions:
Directions:
Preheat oven to 350.
Cook macaroni in boiling salted water following the package directions, drain well.
Grease a 2-qt baking dish or spray it with nonstick cooking spray. Melt 3 tbsp. of butter in a saucepan over medium-low heat, add the parsley and green onions and cook for about 1 minute. Stir in flour until well blended; continue cooking the roux for 2 minutes. Gradually add the milk and continue cooking until thickened, stirring constantly.
Whisk the egg in a small bowl or large cup. Whisk in about 1 cup of the roux, return the egg mixture to the saucepan and blend well. Add 1 cup of sharp cheddar cheese to the sauce, along with cup of the mild cheddar or cheddar jack cheese and the salt, pepper, and nutmeg. Mix in the sherry and stir until blended. In a large bowl combine the sauce with the drained macaroni and fold in the lobster meat. Spoon the lobster and macaroni mixture into the prepared baking dish. Top with the remaining cup of shredded cheese.
Melt the remaining 3 tbsp of butter and mix with the breadcrumbs until well blended. Sprinkle the crumbs evenly over the cheese layer. Bake the casserole for 25 minutes, or until the topping has browned and the macaroni and cheese filling is bubbling around the edges.
If topping is pale, place the casserole under the broiler for a minute, or just until it has browned.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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