This past thanksgiving I created by own blend for a very popular dish: Lobster Mac N Cheese. Needless to say this was a hit in my family and I am happy to share the recipe below.

What you will need:

A large stock pot (you need something large enough to comfortably fit the lobster)

A large sauté pan

Bench Scraper (optional)

A live lobster

Elbow pasta (boil until al dente/“slightly undercooked”)

Heavy whipping cream

2 cheeses: a sharp white cheddar and Gouda ~1-1.5 cups of each (feel free to use cheeses you like)

Salt, pepper, cyan pepper powder, garlic powder, paprika

The ratios:

1-1.5 lbs of a live lobster (typically 1 lobster is within this rage, if yours weighs more that that is fine)

Salted boiling water (should be salted until it taste like the ocean)

1 lb elbow pasta

1 to 1.5 cups of sharp white cheddar

1 to 1.5 cups of gouda

16 fl oz of heavy whipping cream (1 large bottle) plus more if desired

1/2 Tbs black pepper

1/2 Tbs garlic powder

1 Tbs cyan pepper (ground), if you have fresh please use fresh

1 Tbs paprika

~1 cup of lobster broth from your stock pot

****Please know that the seasoning is an estimate, I free hand my seasonings and taste as I go adding a little at a time.****

My method:

1.) Fill your stock pot with water and let it come to a rolling boil while you prep everything else. Salt the water until it taste like the ocean once it comes to the rolling boil. Keep your lobster alive until it is time to boil it.

2.) Get a cheese grater and grate the cheeses using the coarse blades.

3.) In your sauté pan pour in the 16 fl oz of heavy whipping cream and set to medium low to low heat. DO NOT BOIL THE HEAVY CREAM. We only want the cream warm.

4.) As your heavy cream is warming in the pan incorporate the ground or fresh cyan pepper, black pepper, garlic powder, and paprika. Stir every few minutes breaking up the clumps of seasoning. Do for about 5 minutes.

I recommend tasting as you go adding in a little at a time until you have your desired flavor.

5.) Incorporate the cheeses slowly whisking with a moderate tempo to homogenize (aka fully incorporate the flavors) into your heavy cream sauce. Once all cheeses have been incorporated to a semi thick sauce keep the heat on low or turn it off until you have finished prepping the lobster and elbow pasta.

By this point your water should be at a rolling boil and salted until it taste like the sea.

6.) Assuming you have ethically un-alived your lobster… Place your lobster into the boiling salted water with the lid on for about 5 to 7 minutes or until the shell turns red. This can happen very quickly, watch closely.

7.) Take out your lobster let it cool off for a few minutes. In the mean time add in your elbow pasta into the boiling water until al dente.

8.) Begin to break down the lobster while the pasta is boiling getting as much meat as you can from the shell and being careful as to not get its bones and cartilage into your lobster meat.

9.) Chop your lobster finely and optionally inspect the meat with a black light to ensure there are no pieces of shell and cartilage in your mix. Set aside until the pasta is done boiling.

10.) Once the pasta is al dente reserve 2 cups of the boiling water and strain the pasta.

11.) Turn on the heat to medium for your sauté pan and incorporate the strained pasta and chopped lobster into the sauce. Continuously fold in making sure the pasta is evenly coated with the sauce and add in 1-2 cups of your reserved pasta-lobster water and still gently until everything is fully incorporated. If the sauce becomes too loose then you will reduce until your desired consistency.

ENJOY :]

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