“Lobster” Mac & Cheese
We both know how much a trip to grocery store costs these days, so actual lobster may be something you splurge on every now and then. So, I found the next best thing – langostino lobster! It’s much cheaper than actual lobster but is pretty close in taste – a mix between crab and shrimp. Hope you’ll try this easy recipe!
1 cup of whole milk
1 cup of noodles
About 4 oz of langostino lobster thawed
1 Tbsp of flour
2 Tbsp of butter
About 4 oz of Velveeta or your favorite melty cheese
Fresh or chopped parsley (optional)
Salt & pepper to taste
Mac & Cheese
Cook pasta as you normally would. Melt butter 1 Tbsp of butter in pan, add flour to make a roux. Cook about a minute or 2 to remove flour taste, add milk. Continue cooking on medium heat until it starts to thicken, then add cheese. Continue cooking and stir until you get a velvety sauce with ribbons. Set aside to cool (it will continue to thicken), then add to cooked noodles.
Langostino:
Add 1 Tbsp of flour to skillet. Sauté Langostino on a medium heat until they’re nice & hot (they are precooked). Drain off any excess liquid, fold in with your mac & cheese. I always add more pepper & top with fresh parsley if you like!
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