1 cup Hoffman’s Smoked Cheddar Cheese
1 cup Dofino Creamy Harvarti Cheese
1 cup Kerry Gold Full Flavored Creamy Cheddar (found at Sam’s Club)
2 cups of macaroni (cooked according to the package)
3 cups heavy whipping cream
1 teaspoon flour
1 uncooked lobster tail
3 strips cooked bacon
1 1/3 cups of lobster stock
1 pimento pepper (Trinidad flavor pepper)
1 teaspoon finely grated garlic
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon hot paprika
2 tablespoon butter
1/2 cup of Italian panko bread crumbs
2 tablespoons chives
Preparing the Fresh lobster.
Using a scissors cut the meat of the lobster out by cutting down the middle of the shell. Make sure the lobster meat comes out in one whole piece.
Place the shells of the lobster on the stove in about 2 cups of water. (Just enough to cover the shells) Let this come to a boil for about 2 minutes. We are only trying to get the lobster flavor out of the shells, like making your own lobster stock.
Remove from heat and strain the liquid out. Set aside and reserve. This is your lobster stock.
In a mortar and pestle place 1 teaspoon of the chives, with the olive oil and a pinch of salt. Grind into a paste. Rub this paste over your lobster.
You are going to grill your lobster for 1 minute on each side. Do not over cook the lobster. It is okay if the lobster is just warm in the center as it will cook further in your cheese sauce. After removing the lobster from the grill chop into bite size pieces.
Making the Cheese Sauce
On the stove top on medium heat, heat 1 tablespoon of butter until it is melted.
Add the flour to the butter and stir. Keep stiring for 4 minutes. You have to cook the flour so that the sauce does not taste like raw flour.
Add in the lobster stock into the flour mixture and continue to stir. Once you see the stock starts to thicken up, add in the heavy cream.
Now the whole trick to the flour is that it is used as the thickening agent for the sauce. Once you see your sauce has started to come to a gentle boil, turn the stove down to low.
Very low…we are now going to add in our cheeses. Add all of the 3 cheeses keeping back a little of each to top our dish after. Keep string as the cheese is melting.
This is when your sauce will start to thicken up. Add in your seasalt, white ground pepper, cinnamon, piemento (finely diced), garlic, chives and hot paprika.
Once your sauce is to the consistency of covering the back of your spoon when removed from the sauce pan turn off the stove. Be sure to taste your sauce. Adjust if it needs more salt or more heat.
In a large dish place your cooked macaroni. Add in the sauce, bacon (crumbled into small pieces), and lobster. Gently mix everything together. Again taste your macaroni.
In a Skillet on the stove, melt your remaining tablespoon of butter. Once melted add in your panko to brown a little.
Once it is warmed through and starts to look a little brown turn off stove. Pour your macaroni into a casserole dish. Top it with the rest of your cheese, then top the cheese with the panko.
Place in to oven on 400 degrees for 15-20 minutes.
Remember everything is cooked already we are just melting the rest of the cheese and browning the panko really in this last step.
Best Mac and Cheese ever! That smoked cheese made my dish taste heavenly. Use cheeses that you like.
***Note my pictures in this post did not come out the way I wanted it to. I will be remaking it soon and will update with better pictures. Mr. Tastesspicy was outsite making beer and had friends over so I was rushing around trying to get lunch ready and take pictures with people in the kitchen ohhing and ahhhing…and trying to steal my bacon each time they pass by! I do not eat cheese, or milk…but I sure did eat this one time! I served mine with ribs and a green salad. Rave reviews.