Monday, February 27, 2012
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Lobster Mac and Cheese

After the first time I made this Publick House Mac and Cheese, I knew I’d be making it again soon. With lobster. As I mentioned, Hubby loves when The Publick House has this special on their menu and I wanted to recreate it for him.

I decided to get pre-cooked lobster meat instead of cooking the lobsters myself. I headed over to Wulf’s Fish Market where they did the hard work for me. I did have to wait for the lobster meat to be removed from the freshly cooked lobsters, so I ran other errands and came back for it. I got two lobsters worth of meat which came out to about 3/4 of a pound.

I mixed the lobster in to 1/3 of the mac and cheese that this recipe makes. I actually made a whole batch of the mac and cheese and used part of it for this Lobster Mac and Cheese and I mixed roasted vegetables into the rest of it.

Two Years Ago: Spaghetti Squash with Spinach and Raisins
Three Years Ago: Creme Brulee – two ways
Four Years Ago: Cranberry Applesauce – take two

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Lobster Mac and Cheese

Lobster pairs perfectly with this subtle creamy mac and cheese

Yield: Serves 4

Ingredients:

1/3 batch of mac and cheese
meat from 2 lobsters (~3/4 lb of meat)

Directions:

Make mac and cheese according to this recipe but do not bake it. Either only make 1/3 of the original recipe, or make the entire recipe and scoop out 1/3 of the mac and cheese.

Stir the cooked lobster meat in to the mac and cheese prior to baking at 350F for 20 minutes.

Main Meal, Seafood, Side Dish
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12 Responses to “Sweet and Spicy Bacon Wrapped Butternut Squash”

  1. #
    1
    theblogisthenewblack — November 17, 2010 at 1:03 pm

    I would never think to serve bn squash this way! Clever!

  2. #
    2
    Emily — November 17, 2010 at 1:43 pm

    omg this looks fabulous. I love the spicy, sweet sauce! I am making this for Thanksgiving apps!

  3. #
    3
    Lauren — November 17, 2010 at 2:06 pm

    Ok, now THIS is the way to get my husband to eat squash!

  4. #
    4
    Rachel Blumenthal — November 17, 2010 at 3:39 pm

    Congrats! This post is featured in this week’s “Recipes of the Week” round-up on BostonFoodBloggers.com: http://www.bostonfoodbloggers.com/2010/11/recipes-of-week_17.html

  5. #
    5
    Shannon — November 17, 2010 at 3:49 pm

    what a fabulous idea 🙂

  6. #
    6
    Nutmeg Nanny — November 17, 2010 at 3:58 pm

    Bacon makes everything better!

  7. #
    7
    Acacia — November 17, 2010 at 4:03 pm

    This looks amazing! I did something with acorn squash and bacon this weekend, but this looks infinitely better! Maybe I’ll try it for Thanksgiving.

  8. #
    8
    Eliana — November 17, 2010 at 6:43 pm

    What a delicious way to serve up squash! This looks amazing.

  9. #
    9
    The Small Boston Kitchen — November 18, 2010 at 2:09 am

    Well I’ve never tried squash wrapped in bacon before….maybe I’d be singing a different tune? I’ve never met anything covered in bacon that I didn’t like..

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    10
    Sharon — November 18, 2010 at 8:51 am

    Squash wrapped in bacon..Sounds yum and am sure it will be a hit at my place…

  11. #
    11
    Jamey — November 28, 2013 at 3:16 pm

    Yum! I had prosciutto on hand, so I used strips of that.. I did some with crushed red pepper flakes rather than jalapeño .. My family preferred without the pepper-they thought it just tasted better that way…I tried all ways and it is just a yummy, flexible recipe! Thanks!

    • beantownbaker — December 1st, 2013 @ 6:48 pm

      Glad this recipe worked out for you and your family!

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