Big Joe’s Award Winning Lobster Mac and Cheese
The basic recipe for this comes from my good friend, the late Chef Joe Romanowski of Bay Ave Trottaria in Highlands, NJ, who served Ms. Michelli’s popular Mac & Cheese.
A few years ago, I tweaked his recipe and made it for one of the dishes cooked between Dennis Malloy and myself. If I remember correctly, I won the aperitif round with this very recipe. It is so good; an incredibly rich and creamy mac and cheese with the added bonus of lobster. What not to like? It’s the perfect starter for any meal, but be careful, you won’t want to share it.
1 lb of velor
1/2 lb cream cheese
2 cups heavy cream
1 stick of unsalted butter, plus extra for garnish
1 lb pasta (cooked al dente)
2 cups of breadcrumbs (homemade is even better)
1 cup grated cheddar cheese
1/2 lb cooked and chopped lobster meat.
How to assemble it:
Place the cream cheese, Velveeta, heavy cream and butter in a large bowl and place it on a hot water bath. Gently stir the cheese mixture until well combined and creamy. Pass through a sieve and taste for seasoning. Add salt and pepper if needed.
Add the cooked pasta and lobster to the cheese mixture and stir in. Place the mixture in a buttered casserole dish, top with cheddar cheese, breadcrumbs and drop a few more dots of butter on top to help brown the top.
Bake at 350 for 15-20 minutes and serve immediately to a waiting guest table. Seriously, don’t let this dish sit, it’s so much better hot and bubbly. So be prepared for the barrage of supplements that follow.
The above post reflects the thoughts and observations of Big Joe Henry, host of New Jersey 101.5 Weekend. All opinions expressed are those of Big Joe.
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