Lobster Cauliflower Mac and Cheese
7.1g
Net Carbs
18.2g
Protein
28.0g
Fat
3.0g
Fiber
356
Calories
Cooking tip: We call for cooked lobster for this recipe and used Luke’s brand frozen, fully cooked lobster. One key to the perfect flavor is to fold in the lobster meat, and any juices in the pouch. The lobster juices help create the depth of flavor in this dish that really satisfies. You can also cook a whole lobster for this recipe if desired. Start by filling a large pot with salted water. Bring to a boil over high heat, add the lobster, cover and cook for 8-10 minutes or until it is bright red. Make sure to add 2 tablespoons of the juices that are released when you crack the lobster claws and tail, along with large chunks of lobster meat.
Ingredients:
- 1 large head fresh cauliflower USDA
- 1 teaspoon table salt USDA
- 1 cup heavy whipping cream USDA
- 1/2 teaspoon fresh garlic FNDDS
- 1/4 teaspoon Tabasco hot sauce FNDDS
- 8 ounces cooked lobster FNDDS
- 1 1/2 cups cheddar cheese, shredded USDA
- 1 1/2 teaspoons yellow mustard seeds, ground USDA
- 2 ounces cream cheese USDA
- 1/4 teaspoon black pepper, ground USDA
- 1/4 cup fresh scallions, tops & bulb, chopped USDA
- 2 teaspoons fresh thyme USDA
Directions:
- Preheat oven to 375°F and prepare a 9-inch by 9-inch baking dish with olive oil spray.
- Heat a large pot of water to boiling and add 1/2 tsp salt.
- Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in the boiling water, cooking until crisp-tender, about 5 minutes. Drain well then pat between paper towels to remove as much moisture as you can.
- In a medium saucepan bring the cream to a simmer over medium heat. Whisk the cream cheese and powdered mustard into the simmering cream until smooth. Add 1 cup shredded cheddar, minced garlic, 1/2 tsp salt, white pepper and pepper sauce (Tabasco®, to taste) whisking until the cheese melts; about 1-2 minutes. Remove from the heat and stir in the cauliflower, lobster meat and juices, and 1 ½ teaspoons fresh thyme.
- Pour into the baking dish and top with remaining 1/2 cup of cheese. Bake for 15 minutes until browned and bubbly. Top with remaining ½ teaspoon thyme and sliced scallions. Each serving is about 2/3 cup.
