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Carolina Kitchen: Lobster mac and cheese

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Photo: WLOS staff

By Greystone Inn Chef Sean Ruddy

Yield: 1 serving

Ingredients

  • 3/4 cup heavy cream
  • 1/2 cup cheddar cheese (shredded)
  • 2Tbsp sherry
  • 1/4 cup pimiento
  • 1 cup pasta shells (orechiette) (cooked)
  • 1/4 cup lobster meat (shelled diced) (leave some of the claw in bigger chunks)
  • 1/4 cup Pecorino Romano (grated)
  • 1 slice Gruyere cheese
  • 2 Tbsp breadcrumbs (seasoned)
  • 1pinch kosher salt
  • 1 pinch black pepper

Instructions

  • In a small saucepan over a low heat, heat the cream until a slow simmer, and add the cheddar cheese, sherry, pimiento, and pasta.
  • Cook until it begins to thicken, Add the lobster meat and the Pecorino cheese. Stir until all incorporated.
  • Place mixture into a small casserole dish and top with the Gruyere cheese and the breadcrumbs.
  • Bake in the oven (350) until golden brown.
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