Thursday, November 15, 2012
For the Love of Lobster Mac and Cheese
One Friday night recently my neighbor popped in after supper. Miss B was already in her nightgown. Five minutes later and I would have been too... anyhoo this lovely neighbor wanted to know if we enjoyed eating lobster. Why yes, we do! Apparently her daughter, who is a recent graduate and now a marine biologist has been doing some fishing/lobstering work on the side for extra money. She invited Miss B and I over to pick out a couple lobsters to take home and cook. We threw on boots and sweaters and were there in a flash. We are no strangers to live lobsters, my dad being a recreational lobsterman and all, so Miss B was not at all squeamish about picking out our haul.
These were quite honestly the biggest lobsters I'd ever seen. I ended up steaming them for 15 minutes (a far cry longer than I generally would), and we picked them and had lobster rolls the following day. But we still had a ton of meat - ah such a problem, I know ; ) I love sweet fresh lobster straight up. Steamed and maybe dipped in a bit of melted butter, but that's it. However my taste buds being a bit wonky these days I decided instead on a lobster mac and cheese. Normally I find dishes like this absolute sacrilege, I mean why mess with perfection, but like I said, these are strange times.
I ended up using this recipe from the Barefoot Contessa. Miraculously I had all the ingredients on hand, or worthy substitutions (I used Comte instead of Gruyere). It was insanely good! My plan was to serve it one or two meals and freeze the rest in smaller portions for the darker days of winter, but it was so crazy good the hubs and I ate it for both lunch and dinner until it was gone. I cannot recommend this recipe enough. If you've ever been tempted by lobster mac and cheese I implore you to use this recipe. Yumm, yumm, yummy!
Thanks neighbor! Now plotting her tasty thank you. Maybe a jar of the rose petal syrup we made this spring?