Florida Spiny Lobster Mac and Cheese

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Recipe contributed by Editor-in Chief J. Townsend

A friend and I recently took part in Florida’s Mini Lobster season which you can read about here. This comfort food recipe is a result of our efforts in the water that day. I have been a huge fan of mac and cheese since I was a little kid. I like to get creative with those down home meals from my youth. Adding lobster to this recipe was perfect.

Florida lobster definitely has a different flavor than the cold water lobster of the Northeast. The meat has a sharper taste that mixes very well with the heavy creaminess of the macaroni and cheese. Adding some red pepper flakes to the mix allows for an extra kick which sets this meal apart from the others.

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Ingredients:

• 1 lbs pasta, prepared
• 1 1/2 cups cow milk or almond milk
• 2 tablespoons flour
• 3 cups shredded Mild Cheddar cheese
• 1/2 teaspoon salt
• 1 tsp black pepper
• 2 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 3 tablespoons of butter
• 4 meat from lobster tails, chopped

Preparation:

1. Bring a medium sauce pan over medium low heat
2. Warm 1 cup of milk
3. Mix the flour and the remaining ½ cup of milk
4. Whisk in the mixture to the saucepan
5. Whisk for 2-3 minutes until the milk the consistency of heavy cream
6. Add the salt, black pepper, garlic powder, and red pepper flakes
7. Reduce heat to low and add 2 ½ cups cheese
8. Stir until all the cheese is melted
9. Bring a medium pan to medium high heat
10. Melt butter and then add lobster meat
11. Cook until lobster is white
12. Remove lobster and cheese sauce from pans
13. Combine into glass baking dish with pasta