I came across this recipe for Lobster Mac and Cheese awhile ago and after months of talking about it and speculating how wonderful it would be Brady and I finally made it this past Sunday. It was everything we had hoped for; it was delicious! Many of the lobster mac and cheese recipes that I came across used tons of butter, cream and cheese. This recipe is on the lighter side but is still creamy and loaded with flavor.
We served our lobster mac and cheese with a black olive and provolone stuffed chicken breast. Brady found the recipe on eatingwell.com and it tasted great. This is a low calorie dish that was easy to throw together while making the mac and cheese. I will definitely be making this recipe again, with our without the lobster mac and cheese!
Lobster Mac and Cheese
** adapted from Healthy.Delicious
Prep/Cook Time: 30 minutes
1/2 lb rotini pasta
1 tsp olive oil
1 leek, cut into half moons
1 T. flour
1/2 cup dry white wine
1 cup skim milk
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1 cup fontina, shredded
black pepper to taste
3 lobster tails (about 1.5 pounds), steamed
1/4 cup panko (japenese bread crumbs)
Prepare pasta according to package directions.
Heat oil in a medium skillet. Add leeks and sautee until they begin to soften. Add flour and cook for 1 minute. Deglaze the pan with the wine. Add milk, and cook until it begins to thicken – about 5 minutes. Add the nutmeg and cayenne and cook another minute or two. Stir in fontina and allow to melt. Set aside.
Remove lobster meat from the shell. Set aside a few nice looking pieces to use as garnish, and roughly chop the rest. Stir chopped lobster into the cheese sauce. Fold pasta into the sauce. Season to taste with black pepper.
Spray the insides of 2-4 ramekins or crocks with cooking spray. Fill with lobster and pasta mixture and top with panko. Bake at 350 for 10 minutes, or until panko begins to brown and crisp up. To serve garnish with small pieces of reserved lobster.
** To steam the lobster I used a steamer insert in a medium size saucepan. I added about a cup of water to the saucepan and then laid the lobster tails down in the steamer. I steamed on medium high heat for about 5 minutes or until the lobster shells turned red. To remove the meat I used kitchen scissors to cut open the shell and then pulled the meat out. I promise this is not as scary or difficult as it sounds! Having an uncooked lobster tail waived in your face is much more traumatic...
Provolone and Olive Stuffed Chicken Breasts
** adapted from eatingwell
Prep Time: 10 minutes
Bake Time: 30 minutes
1/8 cup shredded provolone cheese
2 T chopped California Ripe Olives
Freshly ground pepper, to taste
2 boneless, skinless chicken breasts
1/4 cup panko, Japanese breadcrumbs
2 teaspoons extra-virgin olive oil
Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray.
Combine the provolone, olives and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one half of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breast and filling. Hold each chicken breast half together and dredge in panko. (Discard leftovers.)
Heat oil in a large nonstick skillet medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.