LOBSTER MAC AND CHEESE
Boil the lobster tails in salted water for about 8-10 minutes, remove and let cool. Remove the meat from the tails and cut into bite size pieces. Boil a pound of elbow macaroni for about 5-6 minutes, or until it is “al dente”.
Keep layering until you have the final layer of shredded cheese on top and then sprinkle bread crumbs to cover the entire dish. Bake at 350° for about 45 minutes, or until it is bubbly and the bread crumbs are golden brown.
INGREDIENTS
- 4 T butter
- 4 T flour
- 2 cups heavy cream
- 6 oz. Parmesan cheese, grated
- 1/2 tsp salt
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full recipe : Amy In The Kitchen
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