Post by choupiquer on Feb 25, 2018 15:15:07 GMT -5
I picked up some lobster tails at Grimm's on Choko along with the stone crab claws. This recipe is a single serving using one tail. I'm on a no carb so no mac and cheese for me for a while.
Ingredients are a little chopped parsley, green onion, garlic, and red bell. One raw lobster tail, pasta (I used ziti), butter, milk, flour, cream cheese, muenster, and colby jack.
I started by cutting the tail in half, setting the meat aside and boiling the shell in some water and salt. After about 20 minutes, I strained the stock tossing out the shell. Then the pasta was cooked in the lobster stock, drained and set aside discarding the pasta /lobster water.
Using the same pot, I added 1 tbsp butter, 1 tbsp olive oil, and 1 tbsp flour, chunked raw lobster meat, and all the chopped veggies. Cooked this on med low heat for about 1 minute stirring constantly. Then I added 1/4 cup of milk, 2 thin slices of colby, muenster, and 1 tbsp cream cheese. If you want it looser, just add a little more milk. I opted to add a few drops of liquid crab boil for flavor.
Just as the cream sauce starts to bubble, add the cooked pasta and mix thoroughly. Season to taste.
Its ready to eat as is or pour the mix into a baking dish, top with a little parmesan and panko and bake at 300 for 10 minutes.
Post by choupiquer on Feb 26, 2018 10:14:22 GMT -5
I ended up baking the dish for about 15 minutes before serving. It really tightened up a lot. Would have been better served right out of the pot. Next time if I bake it I will make it a lot looser in the pot before baking.
Was still very tasty and the pasta picked up the lobster flavor really well. I wish I had the whole lobster so I could make the stock with the head, legs, and even the tamale.