![]() ![]() This is technically the “trickiest” part of the recipe and the most important step to get right. Maybe it’s just me, but the sharp cheddar cheeses give homemade mac and cheese a gourmet feel and taste. Look for Cabot brand cheddar cheese-those are my favorite. The cheese is very important. I use mainly sharp white cheddar cheese, plus a smoother fontina or gruyere to balance out the flavor and creaminess. Always thaw before steaming! Best Cheese for Lobster Mac and Cheese Crack or cut the shells open with kitchen sheers and chop the lobster into bite-sized chunks. Here is another article on steaming full lobster. Add the lobster tails, cover, and simmer for 8-10 minutes. To steam, fill a medium-sized lidded pot with 1 inch of water and bring to a boil. How to Steam Lobster Tailsįrozen or fresh lobster tails are convenient and usually readily available at the seafood counter. Also, frozen lobster tails work phenomenally and are easy to manage/steam without a big mess. Sometimes Patty and I will steam an extra lobster on the lobster night and peel it and freeze it for later use. Lobster mac and cheese is the perfect way to eat leftover lobster (if there ever is any). I may receive a commission if you click a link and purchase a product I recommend.Ĭan we all agree that skillet lobster mac and cheese is the epitome of classy comfort food? ![]()
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