Published November 18, 2016 by lanagandy

It seems like Lobster Mac n Cheese is the rave these days so I decided to kick it up a notch and make it simpler. Because this dish is so rich I added a spinach salad with a homemade light dressing.
Let’s get started!
I’m writing this recipe in the order to cook and prepare so that certain items have time to cool while you continue cooking.

BACON ~ topper

5 pieces of thick cut bacon
2 T. Dark brown sugar
1/2 C. Panko (original) bread crumbs
1/2 C. Hatch pepper shredded Monterey Jack cheese
1/4 C. Green onion, chopped
Preheat oven 375

On a cookie sheet, cover with foil (for easy clean up)
Place bacon on foil, drizzle Tabasco on each slice then rub with brown sugar.

Place in oven for about 7 minutes. Keep an eye on it. You want it crispy but not burnt. remove from over and immediately remove from foil.


If not it will stick and make it almost impossible to remove. Let cool. Once cool, crumble.
In a bowl, add bacon, bread crumbs, green onion and cheese. Mix together and set aside.

Time to get started on your pasta. You can use whatever type of pasta you like, I used Vesuvio from Italy because it is a bronze cut and holds onto sauces very well. Follow the cooking directions on the package. Once it is done, not over done because you are still going to bake it, drain and rinse to stop the cooking. Set aside.

3 Lobster tails
1/4 C. Dry white wine
4 T. Butter
5 Cloves garlic, chopped (it may sound like a lot, but I promise, it won’t be)
Black pepper
Remove lobster from shell. Be careful not to cut the meat. I cut the top to tail then turn it over and cut from the top to tail. Careful remove shell from meat. Rinse off and pat dry.

Add 1 T. of butter to each tail and cover with chopped garlic. Season with black pepper.
In a large skillet add wine and 1 T. butter. Over medium high heat let cook down half way. Add seasoned lobster, cook 3 minutes each side. Remove lobster and save wine broth. Let lobster cool, then chop into 1/4 inch pieces.


1 jar ORTI di CALABRIA, Alfredo Mascarpone with Champignon & Portcini Mushroom Sauce
1 jar HEB Creamy Alfredo
1 Cup Half and Half
3 C. Hatch Pepper Cheese (Monterey Jack Cheese)
Black pepper
Cooked meat of 3 lobster tails
Wine sauce (left over from cooking lobster)
Cooked pasta
In a large pot, I used the same one I boiled pasta.
Add Alfredo Mascrapone, HEB Creamy Alfredo, Half and Half and wine sauce. Bring to a low simmer.


Add cheese, stir. Add pasta, stir. Add lobster meat, stir. Season with black pepper.

In oven save Ramekins or bowls, scoop lobster mac mixture into each bowl. Should be 6 to 8 servings depending on if this is a main course or side dish.

Don’t fill all the way to the top of the bowl because you need to save room for the bacon topper.
Top off each mac bowl with the bacon topper.


Place in a 350 degree oven for 15 minutes. Turn oven to broil and continue cooking for 1 to 2 minutes, until lightly brown. Remove from oven and let sit for a couple of minutes.

Time to make your beautiful tasty salad.

3 C. Chopped spinach
2 Lemom~cucumbers, chopped
1 avocado, chopped
1 handful grape tomatoes, sliced
2 T. Red onion, chopped
2 T. Lemon-olive oil
2 T. Sweet Pomegranate vinegar
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. sea salt
1/4 t. fresh black pepper.
Whisk all ingredients together. Pour over spinach and toss. Add veggies, toss and serve.

When serving your dinner, please be sure and tell your guest that bowl is still warm.

This meal is rich, delicious and super comfort food. Mom said it was one of the best I’ve ever made. 🙂
I hope you will save it!
Be sure and comment, share and enjoy.
Thanks for reading and following.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!


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