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Lobster Mac & Cheese

You know, there’s nothing in this world that tastes as wonderful as Lobster Mac & Cheese. A plate of gourmet homemade creamy cheesy pasta tossed with Maine lobster. Heavenly. Exquisite flavor. Pure awesomeness. The ultimate comfort food. That’s it!

Several high-end restaurants in the U.S. offer this divine dish on the menu. The first time that I was served Lobster Mac & Cheese, I said “WOW, two of my favorite foods in one plate how freakin’ amazing is this!!!

Do yourself a favor and make this delish dish of lobster lusciousness very soon…

Bon Appétit!

*Now, please don’t forget to show “Baked in Maine” some LOVE by subscribing to e-mails to receive my new posts. Oh, and I’m going to do another GIVE-AWAY next week!!! So, lovely fans, please tell me in the comments section below what YOU want… Do you prefer a best-seller famous chef Amazon cookbook, a Maine cookbook (Maine author!), a Baked in Maine t-shirt or Baked in Maine apron? FREE stuff!

 

 

Lobster Mac & Cheese

Ingredients:

  • Sea salt and pepper
  • 1 pound elbow, shell or farfalle pasta
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup flour
  • 8 ounces Gruyere, Fontina or Jack cheese, grated
  • 12 ounces extra-sharp cheddar cheese, grated
  • 1/2 cup of Parmesan cheese, grated
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg or a pinch of cayenne
  • 1 1/2 pounds cooked maine lobster meat, (reserve any juices)
  • 1 cup of Panko bread crumbs or crushed Ritz crackers.
  • 1 Tablespoon fresh parsley, chopped

Directions:

Preheat the oven to 375 degrees F. Grease a large casserole dish.

A great way to use left-over lobster (if that’s even possible) or how-to steam lobster’s click here… Lobster!

In a large pot, boil some water. Add the pasta and salt. Cook al-dente, according to package directions, about 6 to 8 minutes, drain well.

Meanwhile, in another large pot, (make your roux) melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk. Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, a little more salt & pepper, and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.

Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and brown. Top with fresh parsley. That’s it, simple!

Enjoy!


 

Shrimp and Orzo Salad

 

I have to share with you my new favorite summer salad. A wonderful simple and delicious side-dish with shrimp, lots of fresh herbs and gorgeous garden vegetables. One that is both cool and classy at the same time. A truly magical combination of exquisite flavors that is sure to bring smiles to everyone at your table. Let this shrimp salad rock your next BBQ!

Bon Appétit!

You can see the recipe (below) is super easy. I really do love the addition of Major Grey Chutney. A little spicy and sweet (jut like me!) Oh, I’ve listed several optional ingredients for you. This is your salad now, have fun and make it any way you want…

 

Shrimp and Orzo Salad

(recipe courtesy James Fielder)

 

Ingredients:

1 16 oz box of orzo (rice-shaped pasta)

1 cucumber, diced into ¼ -inch-thick pieces

8-12 oz. of cooked salad shrimp

1/2 cup Major Grey Chutney

1/2 cup mayonnaise

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

Salt and pepper, to taste

1 tablespoon fresh lemon juice, and zest

1 tablespoon olive oil

5 oz. of feta cheese, crumbled (optional)

1 pint cherry tomatoes, halved (optional)

1 bunch green onions, chopped (optional)

1 pint fresh peas (optional)

 

Method:

*Note: We buy 2-3 (4 oz.) bags of inexpensive frozen (wild-caught) salad shrimp.

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add everything listed above that you like. Toss well and refrigerate.

Enjoy!

 

 

 

Baked Eggplant Parmesan (Aubergine)

Here’s what’s for dinner tonight… I’m going to share with you one of my very favorite Italian meals ever! It will change your life forever. It is to die for. For those of you who think that they don’t like eggplant. Think again! This vegetarian dish has a delightful, delicate flavor, like no other. We’re going to bake it. Less oil = less fat = less mess. We’ll do baked chicken parmesan next week, so stay tuned… Let’s celebrate the amazing aubergine!

Spicy Chicken and Penne Alfredo

Spicy Chicken & Penne Alfredo
Spicy Chicken & Penne Alfredo

What’s for dinner tonight? A simple, healthy, home-cooked meal of baked, spicy Buffalo chicken. Then add pasta with my lighter version of creamy Alfredo cheese sauce, some vegetables, and you have a winning dinner!  Who says we can’t make amazing restaurant quality food in our homes anyway. Okay, my favorite recipe for this healthier and easier baked Buffalo chicken uses Frank’s Hot Sauce (store-bought) and I’m even going to  share with you my delightful, delicious, easy to make, pasta with a light & healthy Alfredo sauce, so let’s get started!


Spicy Chicken…

Ingredients:

  • 6 fresh chicken thighs (or legs)
  • 1/2 cup (1 stick) unsalted butter, “Olivio” or “Smart Balance” (room temperature).
  • Franks Hot Sauce, you can get this famous spicy condiment at any supermarket.
  • Sea salt and freshly ground pepper
  • Bleu cheese dressing (optional)
  • Carrots & celery (optional)

Directions:

  1. Line your broiler pan with foil, spray with cooking spray (I like olive oil). Add chicken pieces, spray the chicken (it will crisp up). Sprinkle the chicken generously with sea salt & pepper.
  2. Broil the chicken until both sides are crispy and brown. Turn the oven down to 250 degrees to continue cooking while you prepare the Alfredo sauce.
  3. In a medium size glass  bowl, microwave the butter and Franks hot sauce together (for a minute or so). Add the cooked chicken and toss to coat with the spicy Buffalo sauce.
  4. * You may want to dip this spicy-hot chicken in Bleu Cheese dressing if you’re a wimp (like me). You can make this yourself with crumbled bleu cheese, Gorgonzola, mayo, yogurt, garlic powder, and/or a little sour cream. Or cheat (like me) and buy some “Ken’s” bottled salad dressing at the market. Well, why not? We’re using Frank’s hot sauce, so we may as well use Ken’s salad dressing… Whatever!  Anyway, I had some organic, frozen mixed veggies just to cheat a little bit more, and make this dinner even faster, and easier….Ciao!~

Penne or Fettuccine Alfredo….

Ingredients

Serves 2 to 4

  • 1 pound penne or fettuccine pasta, “Dreamfields” brand, low-carb pasta is delicious!
  • 1 cup (2 sticks) unsalted butter, or keep it healthy with “Olivio” or “Smart Balance”
  • 1/4 low-fat milk (or reserved pasta cooking water).)
  • 8 ounces freshly grated Parmigiano-Reggiano, plus more for serving
  • Sea salt and freshly ground pepper
  • Dash of garlic powder (my secret ingredient)

Directions

  1. Bring a large pot of water to a boil. Add salt; return to a boil. Add fettuccine and cook until al dente.
  2. Whisk butter, milk, cheese, pepper, and garlic over medium heat until well blended. Or using an electric mixer, beat butter, cheese, salt, pepper and garlic until mixture becomes smooth, about 3-5 minutes.
  3. Drain fettuccine, toss with the Alfredo mixture and serve immediately with additional cheese sprinkled on top. Buon Appetito!