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1 lb. cooked lobster meat, 1” chunks
3 Tbsp. unsalted butter
3 Tbsp. flour
1 Tbsp. tomato paste
1 cup clam broth
2 cups chicken broth
¾ cup heavy cream
1 Tbsp. sherry
pinch cayenne pepper
½ tsp. paprika
¼ tsp. sea salt
1/8 tsp. white pepper
1 cup Cheddar cheese, shredded
1 cup Jack cheese, shredded
2 Tbsp. grated Parmesan cheese
1 lb. pasta, cooked (reserve warm)
½ cup seasoned Italian bread crumbs
2 Tbsp. grated Parmesan cheese (for topping)

Cooking Instructions
  • Preheat oven to 400° F.
  • In a 4 qt. pot, melt butter. When the butter is melted, add flour and cook for one minute. Add tomato paste and cook for one minute. Stir.
  • Add lobster and cook for two minutes. Add clam broth, chicken broth, cream, sherry and seasonings and stir.
  • Bring to a boil and reduce heat to a simmer. Simmer for 5 minutes.
  • Add cheeses and stir. Cook for an additional 2 to 3 minutes or until cheeses are melted.
  • Add cooked pasta and stir. Remove from heat, then place mac and cheese in a large casserole.
  • Top with the bread crumbs and Parmesan and bake for 20 to 25 minutes.
Featured Product
Pasteurized Lobster, 16 oz.

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