for Seafood Mac and Cheese :
2 cups of dry Macaroni6 oz. Claw Crab Meat8 oz. Shrimp, peeled and deveined8 oz. Sour Cream4 Tablespoons Butter2 Tablespoons Flour1 Spring Onion1 can Evaporated Milk8 oz. block Sharp White Cheddar Cheese4 oz. block Mozzarella Cheese¼ cup Panko Bread CrumbsSalt, Black Pepper, to taste
Preheat oven to 350°.Peel and de-vein shrimp if needed.Cook the macaroni according to package directions. Drain well.Place drained macaroni in a large mixing bowl.Add the sour cream, stir together well, until all noodles are coated.Add the crab meat, stir well.Finely chop the green onion. Set Aside.Grate the white cheddar cheese. Set aside.Grate the mozzarella cheese. Set aside.Melt the butter in a medium sauce pan, or skillet.Add the shrimp. Turn and stir shrimp until lightly done.Remove shrimp from pan. Chop slightly when cooled. Add to the macaroni mixture.Add the finely chopped onions to the sauce pan, sauté until tender.Sprinkle flour over onions and mix well. Let cook and brown for about one minute.Slowly add the milk, stirring constantly until mixture begins to thicken.Gradually add the grated Cheddar Cheese, stirring constantly until cheese melts.Pour cheese mixture over the macaroni and seafood mixture. Stir well to combine.Add salt and pepper to taste.Place the mixture in a well buttered baking dish.Sprinkle top with grated mozzarella cheese.Sprinkle bread crumbs on top of the mozzarella cheese.Sprinkle lightly with Paprika, to add color.Bake at 350° for 20-25 minutes, or until lightly browned on top.Serve warm and Enjoy!
for Lemon Garlic Lobster Tails :
4 lobster tails 5 to 6 oz each1 Tbsp fresh parsley very finely chopped, plus more for garnish2 garlic cloves pressed1 tsp dijon mustard1/4 tsp salt1/8 tsp black pepper1/2 Tbsp olive oil1/2 Tbsp fresh lemon juice4 Tbsp unsalted butter divided
How to Prepare/Butterfly Lobster Tails:Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.How to Make Broiled Lobster Tails:Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice.Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.Broil lobster tails on high heat 10-11 min (or according to the lobster tail size – see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant-read thermometer. Transfer to a serving platter and garnish with parsley if desired.To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.Recipe Notes!Broiling Times for Lobster Tails:Smaller (3 to 4 oz) lobster tail 6 to 8 minutesMedium (5 to 6 oz) lobster tail 10-11 minutesLarger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in middle of oven)Broil lobster meat until opaque and white in center, or 145˚F.Enjoy…