Lobster tails were on sale at Whole Foods and it's a polar vortex, so J made lobster mac & cheese on Sunday. It was everything you want on a blustery weekend afternoon: comforting and cheesy and warm.
J used this Martha Stewart recipe as his base, and then added his own special touch (lobster).
The Martha Stewart recipe is a good one because it calls for lots and lots of cheese: J used sharp cheddar, gruyere, and a little parmesan.
While boiling the macaroni, J made a standard roux - butter and flour - then slowly whisked in heated milk. Then he adds the cheese to the sauce, and coats the pasta with it.
The lobster tails make a perfect addition to the mac & cheese: tender and briny and sweet.
After cracking the shells and removing the meat, J tossed them in a buttery-lemony-garlicky sauce, with a little bit of cilantro thrown in. Amazing.
Then everything gets assembled in a buttered casserole dish: first half the cheese-sauce-coated macaroni, then the lobster, then the rest of the pasta on top (the shot above is after the lobster and before the second half of the pasta).
Finally, it gets topped off with a layer of toasted bread crumbs - remember the buttery-lemony-garlicky sauce from the lobster meat? J toasted the bread crumbs in the remaining sauce in a cast iron pan.
Chuck it in a hot oven and bake it 'til it's done (or, about half an hour at 375 degrees, per Martha Stewart).
Feast for days. Start the diet next week.