Now that lobster season has officially opened up in beautiful northern Atlantic coastal regions, it’s time to celebrate the arrival of “Surf and Turf” time with a delicious dish that is actually more of a “Surf & Trotter” meal that always gets Boss Hog smiling form ear to ear.

If you like bacon, cheese and lobster, then you are absolutely going to love …

Boss Hog’s Bacon, Lobster, Macaroni & Cheese Delight

(Serves 4)

Ingredients:

1 ½ lb. lobster  cooked, shelled, cut into 1/2-inch pieces

5 oz. Boss Hog’s Hickory Smoked, Brown Sugar Cured Bacon chopped into ½ inch segments and lightly browned in the oven or frying pan.

2 cups of dry elbow noodles

For the Sauce:

1/4 cup of unsalted butter

1 small clove of garlic finely chopped

1 shallot peeled and minced

3 oz of all-purpose flour

3 cups of 2% milk

1 bay leaf

1 pinch nutmeg

2 cups of grated aged white cheddar cheese

1 cup of grated Boss Hog’s Smoked Mozzarella Cheese

Salt and pepper, to taste

For The Crumb Topping:

1 cup of breadcrumbs

1 oz. smoked bacon

1 oz grated Parmigiano-Reggiano cheese.

Sauce Directions:

In a heavy-bottomed pot over medium heat, melt butter.

Add garlic and shallot to butter and cook for 1 minute.

Add flour and stir with a wooden spoon until roux is formed.

Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.

Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat.

Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.

Crumb Topping Directions:

Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorporated into the mix.

Lobster and Noodles Directions:

In a large pot of boiling water, cook the noodles until “al dente.”

Strain noodles from the water and add into sauce with lobster and bacon.

Place in a casserole dish and top with crumb mixture.

Bake in the oven at 350 degrees, until crumb topping is golden.

Remove from oven and serve.

Bon Appetit!