Grilled Lobster and Shrimp Mac and Cheese

 

️Ingredients:

For the Seafood:

2 lobster tails, butterflied

1/2 lb (225g) shrimp, peeled and deveined

2 tbsp olive oil

1 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

Salt and black pepper to taste

Lemon wedges for serving

For the Mac and Cheese:

1 lb (450g) elbow macaroni

4 tbsp butter

1/4 cup all-purpose flour

3 cups milk (whole milk preferred)

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack or Gruyère cheese

1/2 cup grated Parmesan cheese

1 tsp Dijon mustard

Salt and black pepper to taste

️Instructions:

Cook the Pasta:

Cook macaroni according to package instructions. Drain and set aside.

Prepare the Seafood:

Preheat a grill or grill pan to medium-high heat.

In a small bowl, mix olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.

Brush the mixture over the lobster tails and shrimp.

Grill the lobster tail flesh side down for 3-4 minutes, then flip and cook until shell is red and meat is white, an additional 5 minutes.

Grill the shrimp 2 to 3 minutes per side until pink and cooked through. Set aside

Make the Cheese Sauce:

In a large pot, melt butter over medium heat. Whisk in the flour cooking, constantly, for 1-2 minutes.

Whisk in the milk gradually; do not allow lumps. Cook, stirring constantly, until thickened, about 5 minutes.

Stir until cheddar, Monterey Jack (or Gruyère), and Parmesan cheeses melt and are smooth.

Add the Dijon mustard, salt, and black pepper to taste.

Combine Pasta and Sauce:

Stir cooked macaroni into the cheese sauce until well coated.

Assemble and Serve:

Transfer the mac and cheese to a serving dish or foil pan.

Top with grilled lobster tails and shrimp. Garnish with lemon wedges and serve.

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