Brad's lobster, shrimp, beer mac n' cheese
Brad's lobster, shrimp, beer mac n' cheese

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's lobster, shrimp, beer mac n' cheese. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brad's lobster, shrimp, beer mac n' cheese is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Brad's lobster, shrimp, beer mac n' cheese is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have brad's lobster, shrimp, beer mac n' cheese using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Brad's lobster, shrimp, beer mac n' cheese:
  1. Get 12 Oz pre cooked weight. lobster tails
  2. Get 1 lb 51-60 count shrimp
  3. Get 1 pkg small shell pasta
  4. Take 2 shallots, chopped
  5. Prepare 8 strips good bacon, chopped
  6. Take 32 Oz pkg Velveeta cheese
  7. Take 1/2 cup shredded sharp cheddar
  8. Take 6 Oz Belgian wit ale
  9. Get white pepper
  10. Prepare garlic powder
  11. Make ready chile infused olive oil
  12. Prepare 1/4-1/2 cup whole milk
  13. Get garnish
  14. Prepare chopped dried chives
  15. Take parmesan, Romano cheese blend
Instructions to make Brad's lobster, shrimp, beer mac n' cheese:
  1. In a large pot of salted water, bring to a rolling boil. Add lobster and boil five minutes. A little longer if the tail is very large.
  2. In a frying pan, heat and add chopped bacon and shallots. Fry on med low until bacon is cooked and shallots are translucent. Do not cook until bacon is crispy.
  3. Remove to a plate and drain on paper towels. Reserve bacon grease.
  4. Remove lobster to a plate to cool. Reserve water. Skim off any fat from the lobster and discard.
  5. Bring water back to a boil. Add pasta. Cook until al dentè. Stir a few times. Drain and rinse pasta under hot water when done.
  6. When lobster can be handled, remove shell and chop or shred meat
  7. Place Velveeta and ale in a pot. Chop Velveeta into small cubes. Melt over med low heat. Stir very often
  8. Place peeled shrimp in the pan with the bacon drippings. Sprinkle with white pepper and garlic powder. Add I tbs chile infused olive oil. Saute over medium heat until just done. Drain.
  9. When cheese is melted, add the sharp cheddar and add milk, 1/4-1/2 cup, until cheese becomes smooth and creamy. Add the bacon and shallots. Fold in the lobster, shrimp, and pasta. Heat till everything is heated through.
  10. Plate and serve immediately. Garnish with chopped dry chives, and parmesan Romano blend.

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