Pumpkin Mac & Cheese With Lobster
Per serving
I have seen mac and cheese recipes with lobster for years and have always loved it. I came up with the idea to add pumpkin and i discovered comfort food gold.
Ingredients
12 serv.- flour↗1 tablespoon
- margarine↗4 tablespoons
- minced shallot1 tablespoon
- evaporated milk↗12 ounces
- shredded cheddar cheese↗8 ounces
- mascarpone cheese↗8 ounces
- parmesan cheese↗2 ounces
- canned pumpkin↗8 ounces
- chopped lobster tails16 ounces
- green peas↗12 ounces
- cooked shell pasta12 ounces
- panko breadcrumbs↗1⁄2 cup
- salt↗
- pepper↗
- garlic powder↗
- paprika↗
- nutmeg↗
- teaspoon lemon zest↗1
- hot sauce↗
Step-by-step instructions
- 1
melt 2 tablespoons margarine add minced shallots and saute until tender. add 1 tablespoon flour and stir until combined and flour to create a roux. slowly stir in 12 oz. warm evaporated milk until well combined and roux is worked inches add 8 oz shredded cheddar and 8 oz marscapone cheese until smooth and creamy. add 8 oz canned pumpkin and season with kosher salt, pepper, garlic powder, paprika, nutmeg, lemon zest and italian seasoning 2 dashes tiger sauce to taste. mix in 2 chopped lobster tails, 12 oz green peas and 12 oz cooked shell pasta until heated through. pour into a casserole dish and top with mixture of panko crumbs, margarine and parmesan cheese. bake at 375f for 40 minutes or until topping is brown and crispy. garnish with fresh parsley and serve with fresh bread or dinner rolls.
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