Lobster, Crab, and Shrimp Macaroni and Cheese is a decadent and indulgent dish that combines the rich flavors of seafood with creamy cheese sauce and pasta. Here’s a description of this luxurious recipe:
This sauce often includes a combination of cheeses such as sharp cheddar, Gruyere, and Parmesan, along with butter, flour, and milk or cream. The cheeses melt together to create a smooth and velvety sauce that coats the pasta and seafood.
Cooked macaroni or another pasta shape of your choice is then added to the cheese sauce along with the cooked lobster, crab, and shrimp. The pasta and seafood are gently folded into the sauce until they are evenly coated.
For added flavor and texture, some recipes may include ingredients such as diced onions, minced garlic, chopped fresh herbs like parsley or chives, or a dash of hot sauce or Worcestershire sauce.
Lobster, Crab, and Shrimp Macaroni and Cheese is perfect for special occasions or entertaining guests, as it’s sure to impress even the most discerning seafood lovers with its rich and indulgent flavors. It’s a true comfort food classic with a luxurious twist!
Ingredients :
- 1 Pound Penne Pasta or Large Elbow Pasta
- 3 cups Whole Milk
- 2 cups Half & Half
- 1 Tablespoon Butter
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ Cup Onion, diced
- 1 Tablespoon Fresh Thyme, chopped
- 1 to 2 Cloves Fresh Garlic, finely minced
- 3 Level Tablespoons All-Purpose Flour
To Taste Kosher Salt
- To Taste Black Pepper
- To Taste or 1 to 2 Tablespoons Grand Diamond All-Purpose Seasoning
- To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco
- 1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)
- 3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese, grated
- 3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated
- 1 cup (a little less than 4 Ounces) Gruyere Cheese, grated
- 1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40
- ½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)
- ½ to ¾ Pound Lump Crab, your choice
- Nonstick Cooking Spray, optional
Directions :
Note: Store-bought lobster that has been steamed/pre-cooked along with your choice of lump crab meat works great for this recipe. Prepare, chop, and dice all of the ingredients first. Grate all of the cheeses and toss them together in one large bowl. Season the shrimp and lobster. Set aside. Preheat oven to 350 degrees a large stockpot, bring 3 quarts of water to a boil over high heat. Season the boiling water, with 3 Tablespoons of salt. Cook until just al dente or 2 minutes short of the suggested cooking time on the package. Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked. Preheat the milk and half & half together in the microwave, about 3 to 4 minutes.
Next, in a large skillet melt the butter and olive oil together over medium-high heat. Add the onions and sauté for about 3 to 4 minutes or until soft. Add and stir in the f