Lobster Three Ways

Lobster Macaroni and Cheese

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine – and this version is great without my favourite crustacean – but it’s a great way to make the ordinary extraordinary!

Ingredients:

Lobster Macaroni and Cheese

• 1 box of penne pasta
• 1 sticks of butter
• 2 x garlic cloves, chopped
• 1/2 cup of flour
• 1/2 cup of white wine
• 1 can of evaporated milk
• 4 cups of milk
• 1 tbsp of paprika
• 2 tbsp of Dijon mustard
• 1/4 tsp of cayenne pepper
• 8 oz of cheddar cheese, grated
• 8 oz of Monterrey jack cheese, grated
• Salt and pepper
• 2 x 1 lb. lobsters, cooked and shelled
• 2 cups of breadcrumbs

Directions:

Lobster Macaroni and Cheese

1. Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.
2. Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.
3. Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.

Cocktail Sauce

Ease of Preparation: Easy
1 Jar

This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll want to make it yourself every time!

Cocktail Sauce

A 28-ounce can of whole ripe tomatoes
Several large heaping spoonfuls of horseradish
A small can of tomato paste
The juice and zest of two lemons
A spoonful or two of Worcestershire sauce
As much Tabasco as you like
A sprinkle or two of salt

Blend everything in the food processor or blender. Not too smooth though, leave it slightly chunky.

Salt & Pepper Watermelon

Ease of Preparation: Easy
4 Servings

The first time I tossed a perfectly good watermelon with olive oil my partner Rachel thought I was nuts - until she tried it. The combination may sound a bit odd but once you taste it you’ll be hooked too.

Salt & Pepper Watermelon

Half a watermelon, cut into large cubes
A generous splash or two of your best olive oil
A sprinkle or two of salt and pepper

Toss the watermelon with the olive oil and lots of salt and pepper. I dare you to eat just one chunk!



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