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Ingredients
8 oz Cooked Lobster Meat
8 oz Jumbo Lump Crabmeat
1 lb 21/25 Shrimp Peeled & Deveined
8 oz Sharp Cheddar Cheese Shredded
8 oz White Cheddar Cheese Shredded
8 oz Mozzarella Cheese Shredded
8 oz Pepper Jack Cheese Shredded
8 oz Gruyere Cheese Shredded
1 lb Elbow Pasta
1 gallon Water
1 tbl Kosher Salt
2 oz Olive Oil
2 tbl Unsalted Butter (1tbl use for later)
1 tbl Minced Garlic
1 tbl Minced Onion
2 tbl Flour (All Purpose)
2 pints Half & Half Cream
1 tsp Parsley Chopped Fresh
1 tsp Oregano Chopped Fresh
1 tsp Basil Chopped Fresh
1 tsp Hot Sauce (Louisiana)
1/2 tsp Blackening Spice
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Instructions
- Bring 1 gallon of water to a boil, add salt and elbow pasta cook pasta for approximately six minutes or until pasta is done. Drain off water and place pasta into an ice bath. Once cooled, set aside. In a sauce pot on medium heat and olive oil and 2 tablespoons of butter. Once butter has melted add garlic & onions and cook for one minute. Add flour and cook for approximately two minutes. Add half-and-half and bring to a boil. Once it starts to boil, turn down the heat and bring to a simmer. Next, add half of all the cheeses (4 ounces of each) and reserve the remaining cheeses for later use. Slowly mix in all the cheeses until sauce is well mixed and you have a smooth consistency. Then add the fresh herbs, hot sauce, and pasta to the cheese sauce & mix well. In a baking sheet spread remaining butter (1tbl) inside and all around the baking pan. Pour half the mac & cheese into the pan and spread evenly. Then add half the lobster meat, half the crabmeat, season the shrimp with blackening spice and add half shrimp on top of the mac & cheese. Add the remainder of the mac & cheese, lobster meat, crab meat, and shrimp. Add the remaining cheeses on top of the seafood (the reserved 4 ounces). Bake in the oven at 350° for 25 to 30 minutes.
