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
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.
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.
Tags: bacon, lobster, recipe
Categorised in: Bacon Recipes
This post was written by Boss Hog