Lobster Mac & Cheese & Zucchini Ribbon Salad Image

Lobster Mac & Cheese & Zucchini Ribbon Salad

Mad Good Food - "Break Up Meal"

Prep Time
Cook Time


Lobster Mac & Cheese

  • 8 ounce uncooked Cavatappi 3 tbsp unsalted butter
  • 2 tbsp of flour
  • 1 canned evaporated milk
  • 3⁄4 cup heavy cream
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 teaspoon creole seasoning
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 cup fontina cheese, grated
  • 1⁄2 cup sharp cheddar cheese, grated 1⁄2 cup pepper jack cheese, salt and pepper to taste
  • 2 Live lobsters or 1 pound cooked lobster meat

Zucchini Ribbon Salad

  • 5 small zucchinis trimmed and peeled into ribbons 1⁄2 cup of shaved parmesan
  • 3tbsp of lemon juice
  • 1 tbsp of olive oil
  • 1 tbsp of toasted pine nuts 1tbsp of finely chopped mint


Lobster Mac & Cheese

  1. ● Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like seawater
  2. ● Bring the water to a rapid boil.
  3. ● Grasp the lobster by the body and lower it upside down and headfirst into the boiling water. Cover the pot.
  4. ● Boil lobsters for 10 to 20 min, depending on size:
  5. ● Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb
  6. ● Remove lobster from the pot with tongs and place on a plate to drain and cool.
  7. ● Once cool enough to handle, begin to extract the meat from the shell using kitchen shears and a nutcracker.
  8. ● Cook pasta al dente according to package instructions and drain.
  9. ● Add butter to the pot, as soon as butter melts whisk in flour. Continue whisking until flour is
  10. fully mixed with butter, then cook for about a minute to cook off the flour taste.
  11. ● Slowly add evaporated milk a little at a time, followed by the heavy cream; you want a nice smooth mixture, no lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
  12. ● Add seasonings, onion and garlic powder, creole seasoning, and cayenne pepper.
  13. ● Bring to a simmer and let it simmer gently for about 2 minutes.
  14. ● Stir in the cheeses, and continue stirring until everything’s melted and evenly combined, and smooth. Salt & pepper, to taste.
  15. ● Add the pasta and lobster to the pot, stir to evenly incorporate.
  16. ● Transfer the pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.
  17. ● Bake at 375 degrees F° uncovered for 20 minutes or until golden and bubbly.
  18. ● Remove and allow to rest and set for 5-10mins before serving.

Zucchini Ribbon Salad

  1. ● With a vegetable peeler, peel each zucchini lengthwise to achieve ribbons, once you reach the seeds, turn zucchini over and continue to peel.
  2. ● Toast pine nuts in a saute pan on medium-low heat until they start to brown and release oils, 3-5mins.
  3. ● Toss the zucchini ribbons, salt and pepper, olive oil, and lemon juice together in a large bowl. Taste for seasoning. Once coated arrange them on a serving platter.
  4. ● Top the zucchini ribbons with Parmesan cheese shavings, mint, and pine nuts. Serve immediately.