You know how I was complaining about the end of summer here?
I’m over it. A couple more hot days and I was done. Bring it on, fall. Bring on the crunchy leaves and cable knit sweaters. Oh, who am I kidding? Bring on the comfort food!
I’m probably going to upset some ES-ers with a healthified recipe, but I’m okay with it. Because my jeans fit when I eat stuff like this. And yours can too!
Now, this was my first attempt at lobster, and I was sort of intimidated, but it turned out pretty simple and doable (yay!) I just used tails. I’m not sure I could handle an entire lobster. These tails were frozen because fresh lobster is not available around these parts. Use fresh lobster if you have access to it, of course.
Healthy Lobster Mac & Cheese
1 box whole grain macaroni noodles (I used Smart Taste)
1 tbsp light butter (I used Smart Balance brand)
2 Swiss flavored Laughing Cow cheese wedges (I used the light-35 calories each)
1/2 cup fresh parmesan, shredded
1/4 cup goat cheese
1/4 cup almond milk (I used 35 calorie Silk brand)
3/4 tbsp Dijon mustard
Salt to taste (and pepper, if you like it. I don’t.)
2 lobster tails (thawed)
Cook your lobster tails however you like (or just buy some precooked lobster). I used the piggyback, steam and bake technique found at The Galley Gourmet. It was an easy tutorial (very helpful to a noob like myself). Once the lobster is cooked, remove the meat and tear or cut it into bite-sized chunks.
Boil your noodles, drain and toss in the butter stirring to coat the noodles.
Throw in all your cheese and seasonings and stir until awesome. Add more milk if you want it more loose.
Serve the macaroni and cheese topped with lobster chunks. I also added a little extra fresh parmesan and a sprinkle of Italian bread crumbs to finish it. Bonus points if you add some veggies
“Hungry monster” is Renee from http://