Lobster Mac and Cheese #glutenfree
Although I don’t eat fish or seafood 99.999% of the time because of mercury or possible dioxins, plastics or other contaminants absorbed into fish or seafood, this recipe is one of the rare occasions that I use lobster meat. I really like the sweetness of the lobster with the Applewood smokiness of the cheese. It is really decadent!
1 box Quinoa pasta (8 oz), cooked
2 cups Lactose-free whole milk
4 tbsp unsalted butter, divided
1/4 cup gluten-free all purpose flour (I use Better Batter for this recipe)
5 oz Gruyere, grated
3 oz extra sharp cheddar cheese, grated
3 oz Applewood smoked mozzarella, grated
1/2 tbsp salt
1/4 tsp ground pepper
1/4 tsp nutmeg
2-3 lobster tails (or meat from 1 lobster), steamed and shredded
3/4 cup gluten-free fresh white breadcrumbs
light agave nectar, to taste
Preheat oven to 375 degrees F. Steam lobster and shred, set aside. Cook quinoa pasta 3 -4 minutes less than directions require, set aside. Heat milk in small sauce pan or microwave but don’t let it boil.
In a small Dutch oven (2.5 quarts), melt 3 tbsp butter and add the flour. Whisk over low heat for two minutes. Add the hot milk and keep whisking for a few minutes more until it thickens.
Take off the heat and add cheeses, nutmeg, salt, pepper and about 1 tbsp agave.
Add cheese mixture to the cooked pasta and lobster in an 8×8 casserole.
Melt the remaining 1 tbsp butter and mix with breadcrumbs. Sprinkle over the top. Bake uncovered for 30-35 minutes.