Grilled Lobster and Shrimp Mac and Cheese
✅️Ingredients:
For the Seafood:
2 lobster tails, butterflied
1/2 lb (225g) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
Lemon wedges for serving
For the Mac and Cheese:
1 lb (450g) elbow macaroni
4 tbsp butter
1/4 cup all-purpose flour
3 cups milk (whole milk preferred)
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or Gruyère cheese
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard
Salt and black pepper to taste
✅️Instructions:
Cook the Pasta:
Cook macaroni according to package instructions. Drain and set aside.
Prepare the Seafood:
Preheat a grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
Brush the mixture over the lobster tails and shrimp.
Grill lobster tails flesh-side down for 3-4 minutes, then flip and cook until the shell turns red and the meat is opaque (about 5 more minutes).
Grill shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
Make the Cheese Sauce:
In a large pot, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the milk while whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Stir in the cheddar, Monterey Jack (or Gruyère), and Parmesan cheeses until melted and smooth.
Add Dijon mustard, salt, and black pepper to taste.
Combine Pasta and Sauce:
Stir the cooked macaroni into the cheese sauce until well-coated.
Assemble and Serve:
Transfer the mac and cheese to a serving dish or foil pan.
Top with grilled lobster tails and shrimp. Garnish with lemon wedges and serve immediately.
Tips:
Add Crunch: Sprinkle with toasted breadcrumbs or crushed crackers for a crispy topping.
Herb Garnish: Add fresh parsley or chives for color and flavor.
Make It Spicy: Drizzle with hot sauce or sp