It always amazes people when I tell them I don’t watch any cooking shows. Although that’s true, I find The Cooking Channel website to be a great resource for recipes and ideas. We had some lobster tails and as impressed as I was by Mary’s Lobster Pot Pie, we were looking for something a little less involved on a work night. As haute cuisine as this recipe sounds, it comes together quickly with a roux-based cream sauce loaded with cheese. The wine in this sauce takes it right over the top! We used (and drank!) Adelaida 2010 Version which was a perfect match for this dish.
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| Elegant comfort food |
We didn’t have quite enough lobster meat, so we added 1/2 pound raw shrimp, cut into thirds. The addition of wine to this sauce is just wonderful! The sauce, itself, would be great with so many things – we thought ham and peas could easily be substituted for the shrimp and lobster.
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| Brander Vineyard, Los Olivos, California |
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Lovely dinner!
The Ina has a lobster mac n cheese that I’ve made a few times – I think the concept is simple but elegant (and pretty darn tasty).
Can’t wait to meet you guys in September!
I had to laugh about you not watching cooking shows – when you blog, you have no time left for cooking shows 🙂 Love this dish Susan, what an amazing combination, it looks like it has “to die for” flavor.
What an indulgent mac and cheese, I love the lobster addition!
Oh my…this is so decadent. I agree with you, this Shrimp and lobster macaroni and cheese is more weeknight friendly than a pot pie. 🙂 I’ll save up this recipe to make on special occasions. (totally wish I can have lobster more often!) 😉