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Before you jump to Lobster Mac and Cheese recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays much more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who are dealing with diseases such as hypertension, which is directly related to poor eating habits. Even though we’re always being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several minor changes that can start to make a good impact on our daily eating habits.
The first change you can make is to pay more attention to what you purchase when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your breakfast cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy diet.
Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to lobster mac and cheese recipe. You can cook lobster mac and cheese using 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Lobster Mac and Cheese:
- Get 400 g Macaroni
- Take 50 g Salted Butter
- Take 1 l Full Fat Milk
- Get 50 g Plain Flour
- Get 160 g Mature Cheddar
- You need 100 g Grated Parmesan
- Prepare 1 (500 g) Frozen Lobster
- Prepare 50 g Breadcrumbs
- Get 1 Zest of Lemon
- Use Salt
- Get Pepper
Instructions to make Lobster Mac and Cheese:
- Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
- Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside.
- Melt the butter in a large frying pan over a medium heat until foaming, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
- Add the chopped lobster meat and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce.
- Mix the lemon zest together with some seasoning to make the breadcrumb topping, then set aside.
- Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs
- Bake for 20 mins until golden and bubbling, then allow to cool a little before serving
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