Pescatarian

Lobster macaroni and cheese

Name: Lobster macaroni and cheese
Total time: 45 min
Yield: 6 servings
Ingredients: 315 g short pasta; 95.25 g cooked lobster tail pieces; 56.75 g butter; 31.25 g flour; 488 ml milk; 452 g cheese; 54 ml truffle oil; 54 ml dry bread crumbs; 50 g grated parmesan cheese

Indulge in a decadent Lobster Macaroni and Cheese, a pescatarian dish that combines succulent lobster with creamy cheese and macaroni. This recipe covers 25% of your daily requirements of vitamins and minerals, making it a wholesome meal choice for seafood lovers. Perfect for a special occasion or holiday dinner, this dish is a delicious twist on classic mac and cheese.

Ingredients

short pasta

315 g

cooked lobster tail pieces

95.25 g

butter

56.75 g

flour

31.25 g

milk

488 ml

cheese

452 g

truffle oil

54 ml

dry bread crumbs

54 ml

grated parmesan cheese

50 g

Method

Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste.
Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring.
Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted

Nutrition:

994 kcal

Carbs

95 g

Fat

49 g

Protein

40 g

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