- Sep 15, 2012
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Well the local grocer had lobster on sale this week for 7.99/lb. So I runs me up to their store and picks up two of them. Both are about 1.25 to 1.50 pounds. Since I didn't want to deal with boiling them I had the store steam them for me. Now if I could only get them to deshell them also.
So here they be: I didn't notice until I took them out of the bag at home. That one of them was missing an arm and claw. The wife called the store and they offered to replace it, but neither of us felt like driving the 1/2 hr back to the store. So we lived with it.
For the cheese. I used an 8 oz. block of Cabot Extra sharp cheddar, 6 oz block of Gruyere, and a handful each of Romano and Parmesan. All freshly grated.
The grated shoot:
Now the seafood: Bacon to the left, lobster on top, shrimp bottom middle, and scallops bottom right.
Gently fold in the proteins to the mac-n-cheese.
Until it's all incorporated:
Then spread it out in a casserole pan and bake at 350* until it's bubbling:
Then it's chow-down time:
Appreciate ya hanging with me. I had to resize the pictures so I hope they show up.
Chris
So here they be: I didn't notice until I took them out of the bag at home. That one of them was missing an arm and claw. The wife called the store and they offered to replace it, but neither of us felt like driving the 1/2 hr back to the store. So we lived with it.
For the cheese. I used an 8 oz. block of Cabot Extra sharp cheddar, 6 oz block of Gruyere, and a handful each of Romano and Parmesan. All freshly grated.
The grated shoot:
Now the seafood: Bacon to the left, lobster on top, shrimp bottom middle, and scallops bottom right.
Gently fold in the proteins to the mac-n-cheese.
Until it's all incorporated:
Then spread it out in a casserole pan and bake at 350* until it's bubbling:
Then it's chow-down time:
Appreciate ya hanging with me. I had to resize the pictures so I hope they show up.
Chris