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 of the Month Club 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!
Om, nom nom!
I’m in love!!!!