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Some Kinda Good with Rebekah Faulk Lingenfelser: It's heaven - Lobster Mac & Cheese
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Rebekah Faulk Lingenfelser

My parents were in town visiting recently, and I wanted to make a special dinner. Lobster is an expensive ingredient, but life is short and sometimes, one must indulge. Using lobster tails, I made Lobster Mac & Cheese and rounded out the meal with some homemade garlic bread and a big green salad. We ate to our hearts’ content and everyone was happily satisfied. Today, I’ll teach you how I made it.

Have you ever been to a restaurant or a food festival and ordered lobster mac and cheese, only to find when it arrives that the dish is garnished with a sliver of lobster meat, and the rest is pasta and cheese? There is nothing worse, and that is a sorry excuse for an otherwise amazing dish! My Lobster Mac & Cheese is creamy with succulent pieces of lump lobster in every single bite. I use medium-size pasta shells with little ridges so the cheese sauce coats the noodles well. I also use the meat from the tail of the lobster and chop it in chunks to scatter throughout the dish. This way, you don’t have to fool with breaking down an entire lobster and you can just get right to the best meat. Gruyere and sharp cheddar combined with a touch of nutmeg really brings out the nuttiness in the cheeses. The result is sweet lobster meat and creamy, tender pasta heaven.

Lobster Mac & Cheese

Serves 6-8 

• 1 box of medium-shell pasta

• 8 oz. sharp cheddar, shredded

• 12 oz Gruyere, shredded

• 1 stick of butter

• 1/2 cup of all-purpose flour

• 1 quart milk

• 5 lobster tails, cooked and chopped

• 1 tsp. nutmeg

• 1 tsp. cayenne pepper

• Salt and pepper to taste

• Italian style or Panko breadcrumbs

• Fresh parsley, for garnish

 

In a large saucepan, make a roux by melting butter and adding flour, whisking to combine. Cook and stir until flour has dissolved and turns light brown in color. In a medium saucepan, heat milk, then add to the roux. Meanwhile, cook pasta according to package directions and set aside. Add grated cheeses to the roux, until the cheese has melted. Add seasonings, salt, pepper, cayenne and nutmeg. Remove the cheese sauce from the heat and stir in pasta and lobster meat. Once everything is combined, pour the mixture in a casserole dish and top with breadcrumbs. Dot the top with butter and bake at 425 for 25 minutes or until the top is golden brown. Garnish with parsley. Let stand 5 minutes before serving. Enjoy!

 

In addition to this Some Kinda Good recipe, I'm also ecstatic to share some big news with you. You're going to see me on Food Network this summer! Mark your calendars for the season premier of Food Network Star on June 10 at 9 p.m. I will be competing to join the Food Network family. Please tune in and pull for this Georgia girl! You can learn more by liking Some Kinda Good on Facebook or by subscribing (free) to follow my food blog at SomeKindaGood.com. I always enjoy hearing from you. 

On that note, I'd like to say a huge thank you to all those who've shared my big news with others and who've reached out to me on social media to say congratulations. This has been a dream of mine for a very long time and I couldn't be more thrilled to share it with all of you! Keep your eyes peeled for more details in the coming weeks, and thanks for celebrating with me. 

 

Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. A Season 14 finalist on Food Network Star, she is the personality behind the blog, SomeKindaGood.com. Rebekah is a Georgia Southern University alumna and attended Savannah Technical College’s Culinary Institute of Savannah. Search Facebook for Some Kinda Good, tweet her @SKGFoodBlog or visit RebekahLingenfelser.com.

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