We made this delicious chocolate dessert for Valentine’s Day, so we couldn’t just have a boring entree for dinner, right?
So we decided to make some macaroni and cheese, but spiced it up a bit. Something different, something special.
Last Sunday we had wandered the aisles of Whole Foods when Sam had a great idea- what about lobster? Yum. And then right before we started cooking, we found a package of bacon that we hadn’t used up. Double-yum!
Rather than going out to eat on Valentine’s Day- which can definitely get overcrowded, we opted for a nice dinner at home. It was very indulgent, but I enjoyed every bite of it! (of course rocking out 5 miles that morning also helped). The next time you’d like to have some comfort food, but with a delicious spin- try this! (feel free to substitute the lobster for shrimp, it’ll be just as delicious)
Smokey Lobster Mac ‘n Cheese with Bacon and Jalapeños
4 lobster tails, cut into chunks
1 lb pipe rigate pasta (or something similar)
6 oz sharp cheddar, shredded
6 oz smoked mozzarella, shredded (or any smoked cheese)
1/2 lb smoked bacon
2 jalapeños, diced (optional)
1/4 stick unsalted butter
pinch of salt
pinch of pepper
crushed red pepper (optional)
In a large pot, add the pasta to liberally salted, boiling water.
In a skillet, cook the bacon on medium high heat until done, then remove with a slotted spoon and set aside. Add the lobster and jalapeños to the bacon fat, and cook on medium high for about 4-5 minutes, then remove with a slotted spoon.
Drain the pasta when al dente, then return to the pot you cooked it in. Add the lobster, bacon, jalapenos, cheese and butter to the pot and mix thoroughly until the cheese and butter are fully melted. Add salt, pepper, and crushed red pepper to taste. That’s it!