It was sooo so nice here in Boston yesterday. It was 60 and sunny and the perfect preview to the spring I am desperately waiting to arrive. And yet, it’s cold again today with a bit of snow on it’s way.
UGH!!!!!
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All about my adventures with cooking, crafts, and travel
It was sooo so nice here in Boston yesterday. It was 60 and sunny and the perfect preview to the spring I am desperately waiting to arrive. And yet, it’s cold again today with a bit of snow on it’s way.
UGH!!!!!
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I have been determined to make lobster for this week’s Sprint Cup Snacks recipe for this weekend’s NASCAR race at Loudon International Raceway. in New Hampshire. Must have lobster when in New England. It’s a given! But my challenge was to make something that both Price and I would enjoy since he is pretty indifferent to lobster when I L-O-V-E it.
Often it works out well that Price is ‘meh’ about lobster and I love it (although I do feel super guilty about eating them now that I read the most amazing book called The Secret Life of Lobsters where I learned that our tasty ocean bug friends are at least 7 yrs old before gracing our dining tables…) since he will put them in the pot for me. I just can’t!
We typically do grilled steak and lobster… so I get the surf and he gets the turf… but I wanted to change things up so I had to go a searchin’ for something so mouth-watering that Price could not resist regardless of our royal red friend. Ultimately I found the best recipe… drum roll please… Lobster Mac and Cheese.
This was a very rich, luscious mac and cheese. Plus it was studded with lobster! If you don’t like lobster then skip it since the mac and cheese base is great anyway, but really, it is so worth it to add the lobster.
PS- I learned my local grocery store steams lobsters for you for Free!!! I highly suggest you check with your grocery store because it’s a total GAME CHANGER!
Makes 4 generous servings
Ingredients
Process
Slightly adapted from Baked By Rachel
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