Lobster with Mac and Cheese on the Side

If you saw the video, you already know this is the kind of plate that ends conversations. Tender lobster tails seasoned bold, with creamy, cheesy mac on the side. Here is exactly how I make it.

Ingredients

• 4 lobster tails

• 1 teaspoon lemon pepper seasoning

• 2 cups Mexican shredded cheese

• 4 tablespoons garlic butter

• 1/4 teaspoon crushed red pepper

• 1/2 cup Parmesan cheese

• 1 teaspoon Old Bay seasoning

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon chicken bouillon

• 1/2 packet Sazon seasoning

• 1/2 teaspoon onion powder

• 2 tablespoons fresh parsley, chopped

• 8 ounces elbow macaroni (dry)

• 2 cups milk

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

Instructions

1. Butterfly the lobster tails and season with the Old Bay, lemon pepper, smoked paprika, and Sazon. Cook on the stovetop for about 10 minutes.

2. Cook the macaroni according to the package directions. Drain and set aside.

3. In a pot, melt the butter, whisk in the flour, and cook a minute to make a roux. Slowly whisk in the milk until smooth.

4. Stir in the chicken bouillon, onion powder, and crushed red pepper. Then melt in the Mexican cheese and Parmesan, stirring until creamy.

5. Fold the macaroni into the cheese sauce.

6. Plate the mac and cheese, lay the lobster tails on top, drizzle with garlic butter, and garnish with fresh parsley.

Ladi's notes:

The sazon and Old Bay together are what make this mine. Don't skip the fresh parsley at the end, it cuts the richness just right.