lobster crab and shrimp mac and cheese recipe

LOBSTER CRAB AND SHRIMP MAC AND CHEESE RECIPE HOW TO
LOBSTER CRAB AND SHRIMP MAC AND CHEESE RECIPE FREE

I have not tried this recipe with any dairy free cheeses yet, so I can’t say whether or not they would work well in this recipe. If you want to reduce the dairy in this recipe you can also use coconut milk instead of whole milk when making the béchamel.

LOBSTER CRAB AND SHRIMP MAC AND CHEESE RECIPE HOW TO

If you’re steaming at home, click here for my guide on how to perfectly steam your lobster! Or you can buy frozen cooked meat! Either one will work great! For this recipe I got live lobsters from the grocery store and had them steam them there for me and then took the meat out at home. This Cajun Shrimp and Crab Mac and Cheese is super creamy, cheesy and decadent. Or try these shirataki macaroni noodles or even cauliflower florets for keto!įor the lobster meat you can buy whole lobsters, steam them, then take the meat out. This recipe can also be made low carb or keto by replacing the noodles with a low carb noodle or veggie! Something like these low carb elbows would work for low carb. It’s perfect for a special date night in or dinner party with friends! Click for cork trivets.This recipe is everything you love about traditional béchamel-based mac and cheese but with lobster and made gluten free! So much delicious flavor here.

Allow to cool for about 5 minutes and serve on cork trivets to protect surfaces from heat.

Pulse, until the bacon & crumbs resemble sand.

Bake for 30 – 35 minutes until heated through and bubbling around the edges. Meanwhile, toss the cooked bacon, bread crumbs, and 2 tbsp of butter into a food processor.

Sprinkle the tops with the remaining 1/2 cup of shredded cheese.

Pour the pasta mixture, divided evenly, into two 20 oz oven safe baking dishes.

Mix it all together and season with the salt and pepper.

Pour in the shrimp and butter from the skillet, scraping the pan to get all the butter.

To the pasta, add the heavy cream mixture, 1 cup of shredded cheese, and the processed cheese food cubes (Velveeta cheese).

Whisk together the egg and heavy cream.

Preheat the oven to 350 degrees F (180 degrees C).

Stir 1 tablespoon butter into the pasta until melted and turn off the heat. I decided to give this dish a Maryland twist filled with lump crab meat and a surprise crumble on top, but no matter which cheese, noodle, or crumble you.

Preheat the oven to 350F and place the rack in the middle. Gradually pour in the lobster broth, stirring to avoid lumps forming.

Drain the water off the pasta and return it to the cooking pot over low heat. In a saucepan over medium heat, melt the butter, then saut the onion and tomatoes for 5 minutes.

Do not overcook as they will cook a bit more during baking.

Cook the shrimp for about 2 minutes, stirring often until pink and opaque.

Heat a skillet over medium heat and add 1 tablespoon of butter.

At the same time, cut each shrimp into 2 or 3 bite sized pieces and sprinkle with the Old Bay seasoning.

Gently stir in cheese mixture and one to 2 cups of thawed lobster meat.

Add the pasta and cook according to the package directions. Transfer cooked macaroni to a greased 3-quart slow cooker.

Toast the crushed ritz crackers in a pan with melted butter, chopped parsley and parmesan cheese for about 1 minute then remove from the heat and set aside.

Bring a large sauce pan of water to a boil. Boil macaroni in a pot of salted water for about 8 minutes until tender then drain and set aside.

Cut the processed cheese food into small cubes and set aside.

Lobster crab and shrimp mac and cheese recipe