The class came together and made beautiful Lobster & Shrimp macaroni and cheese. It was delicious and fun to make. During the course students asked questions, were given extra cooking tips, and all made something amazing in the process.
Just in case you missed the recipe and want to make it here you go!
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Lobster and Shrimp Mac & Cheese
Ingredients
- 4 4oz Lobsters
- 1 Pound of Colossal Shrimp (14-20 Count)
- 16oz Box of Macaroni Pasta (of your choice)
- 1 Cup of Sharp Cheddar Cheese
- 1 Cup of Gruyere Cheese
- 1 Cup Mozzarella Cheese
- 1 Cup Monterey Jack Cheese
- 1/2 Cup Grated Parmesan
- 2 Tbsp of Flour
- 2 Tbsp of Butter
- 1/2 Cup of Reserved Lobster or Shrimp Broth
- 2 Cups of Light Cream
- 1 Tsp of Better than Bouillon Roasted Garlic Paste
- 1 Tsp of Mustard Powder
- 1/2 Tsp of Nutmeg
- 1 Tsp of Old Bay Seasoning
- 1 Tsp of Chipotle Powder
- 1 Tsp of Smoked Paprika
- 1 Tsp of Salt or to taste
- 1 Tsp of Pepper
- 1/3 Cup of Chopped Parsley
- 1/2 Cup of Panko Bread Crumbs
Method
Preheat oven to 375F
Steam Lobster and Shrimp Prep:
Chef's Note: Please thaw your lobster tails at least 80% of the way to prevent overcooking. Take them out the night before and sit in the fridge to defrost until ready for use.Fill a medium-size steamer pot or a medium pot that can fit a strainer with 1 cup of water. Bring to a boil. Then place lobster tails inside the steamer or strainer with a tight lid or plate for 10-12 minutes. Put ice cubes in a large bowl. Then place the cooked lobster tails underneath the ice. Reserve 1/2 cup of the cooking liquid and then discard the rest. In a smaller pot boil shrimp for 2 minutes or until pink. Once pink, place shrimp inside the bowl with ice that the lobster is in to stop the cooking process. Once cooled to the touch, cut the backside of the lobster tail from the top to the end of the tail carefully. Remove the shell and release the lobster meat. Put the lobster meat back on the ice and repeat with the rest. Remove shrimp shells from the cooked shrimp and place them back into the bowl. Discard the lobster and shrimp shells. (You can keep one for presentation if they are still in good shape after peeling.) Chop the shrimp and lobster meat until chunks and put in a medium-size bowl. Then sit aside.