If I want to wow someone with a special dinner, I’ll create this Lobster, Crab, and Shrimp Mac & Cheese. He has always been insistent that Mac & Cheese is not acceptable as a main dish, but even he admits that this is an acceptable exception. The sophistication and inclusion of seafood have persuaded him that this is an exceptional case.
When we have visitors over for dinner, I prepare this dish, and they always rave about how creative it is and how much they enjoy the twist on traditional baked mac & cheese.
Due to the richness and depth of taste in this Mac and Cheese, I pair it with relatively uncomplicated and mild accompaniments. To round off the meal, try serving it with green beans, roasted asparagus, roasted tomatoes, or a salad.
Macaroni & cheese with lobster, crab, and shrimp is a rich and indulgent dish with the savory flavor of seafood.
Macaroni and cheese starts with cooked pasta that is tossed in a cheesy sauce. Cheeses like cheddar, parmesan, and gruyere, together with rich additions like cream and butter, can be used to form a delectable cheese sauce.
When cooked seafood such as lobster, crab, and shrimp are combined with the pasta and cheese, the result is a rich and satisfying seafood mac and cheese. Breadcrumbs or extra cheese can be used as a topping before being baked until golden and bubbling.
Macaroni & cheese with lobster, crab, and shrimp is a common special-occasion item at seafood restaurants. Every seafood fan will be wowed by this dish because of how full and satisfied it leaves them feeling.
Penne or big elbow pasta, one pound
Three cups of whole milk
Half & Half, 2 Cups
Around 1 Tablespoon of Butter
12 cup of virgin olive oil
1/4 onion, chopped
Thyme, fresh, minced; 1 tablespoon
1–2 fresh garlic cloves, chopped
All-purpose flour, 3 tablespoons
For a kosher salt tasting
To get a whiff of the black pepper
1–2 tablespoons of Grand Diamond all-purpose condiment, or to taste.
The amount of hot sauce is up to you, but we recommend between 2 and 3 teaspoons of Tabasco.
Boil 1–2 tablespoons of crab liquid and set aside (optional) (be careful, it can be spicy but it adds a nice seafood flavor)
cheese, either Gouda or Monterey Jack, grated to make 3 cups (approximately 12 ounces)
Muenster or mild Cheddar cheese, grated to make 3 cups (approximately 8 ounces)
One cup of shredded Gruyère cheese (around 4 ounces)
Approximately one pound of raw, deveined, tail-on shrimp (sizes 14-16 or 31-40).
12 to 3/4 pound of lobster, raw or cooked, and broken up (3 to 4 small lobster tails are enough)
½ to ¾ Choose between whole or broken chunks of crab.
Spray for nonstick pans (not required)
First, you need to get everything chopped up and ready to go.
In a large basin, combine the grated cheeses.
Spice up the lobster and shrimp. Putting aside.
Set the temperature to 350 degrees.
The first step is to bring 3 liters of water to a boil over high heat in a big saucepan.
Prepare 3 teaspoons of salt for the water. Reduce the recommended cooking time by 2 minutes and cook until the water is al dente.
If you want to keep the pasta from sticking together while the sauce is simmering, drain it but don’t rinse it and toss it with a couple of tablespoons of olive oil or vegetable oil.
Warm the milk and half-and-half combination for three to four minutes in the microwave.
The next step is to combine the butter and olive oil in a big frying pan and cook it over medium heat until it’s melted.
Toss in the onions, and cook for another three to four minutes, or until soft.
Put in the flour and heat while stirring for about 2 minutes. (Don’t brown it; you’re making a roux.) When the onion is translucent, add the thyme and garlic and simmer for an additional minute.
Then, add the entire milk mixture to the roux while whisking constantly.
Remove any lumps from the sauce by whisking it thoroughly. Reduce to medium heat once smooth.
In a pot, boil water and season with salt, pepper, Grand Diamond All Purpose Seasoning, spicy sauce, and liquid crab, to taste.
The sauce should thicken after 5–8 minutes of simmering. Stir it up from time to time to keep it from sticking.
Then, remove the pan from the heat and add 3 cups of grated cheese (save the remaining 4 cups for later), stirring constantly until the cheese melts and the sauce is mixed.
Combine the drained pasta with the sauce.
Put half of the macaroni and cheese in a 913 pan that has been gently coated with cooking spray.
A initial layer of seafood should be made up of half of each type.
Over the pizza, scatter the two cups of cheese that were set aside.
Repeat with another layer of mac ‘n’ cheese and seafood, then top with the final 2 cups of cheese.
Cook in an aluminum foil tent for 30 minutes at 350 degrees.
After 10 minutes with the top off, the cheese should be melted and the seafood should be done.