Diner Party: Lobster Mac & Cheese

As my first post for the new year (and in a while, sorry!), I decided to make something I have only done once before. Last time it admittedly came out less-than-stellar, so I made some revisions and am really happy with how this came out!

1 box of mini shell pasta

1lb block of cheddar cheese

3/4 stick of Velveeta (i'll explain....)

1/2 stick of butter

2 Tbsp chopped garlic

2 Tbsp Paprika

2 C white wine

1 lb of cut up lobster (claw meat is best)

1/2 C panko breadcrumbs

Before I get into each step, let me explain a few different parts of the recipe. The last time I made this, I only used freshly shredded cheese and no Velveeta. I shredded about 3 blocks of cheese and the end result was a mac and cheese that was not creamy at all. Supplementing with Velveeta really helps the texture and by still using some freshly shredded, you get the sharp cheddar flavor.

Another thing to note is the selection of lobster meat. While you can cut up the tail meat, it tends to dry out faster than claw meat. This is a concern if you are buying pre-cooked lobster meat (which is perfectly acceptable and what I do). Since youll be cooking it again, it is wise to get meat that is jucier.

OK, here we go. The pasta can be cooked at any point during preparation, so start boiling water now and follow cooking instructions. Be sure to keep it at aldente. Preheat the oven to 350.

Shred the block of cheese and keep in bowls away from heat.

You'll need a big bowl!! I didn't realize this and wound up having to use multiple ones because i underestimated how much one block would give.

Next you can start preparing the Velveeta cheese mixture. Combine the butter and garlic in a pan and cook about 5 minutes until softened, but not burnt.

Next add in the white wine and paprika, let simmer for about 15 minutes

#currentworkstation

Next, prepare the crust while liquid is simmering. Combine 1 Tbsp of paprika with the breadcrumbs. Set aside

Cut Velveeta into 1/2 inch chunks and add to liquid. Cook until creamy sauce forms.

Slowly fold in the cooked pasta and then fold in the lobster chunks, being sure to leave a few nice looking pieces for garnish

After you are done drooling over how amazing this looks, prep a casserole dish by spraying with Pam. Add a 1/2 inch layer of the lobster mac. Then add a layer of your shredded cheddar. Repeat until you reach the top of the dish, but be sure to end with a cheese layer.