Lobster Mac 'n' Cheese
with Delicata Squash & Garlicky Pangrattato
Cooking time
30 minutes
Servings
2/4
Calories
1130 /serving
Delicata is right! This specialty squash is the perfect pairing for buttery wild-caught lobster meat, visually and texturally. The tender seafood adorns a cheffy mac ‘n’ cheese, made with ruffles of mafalda pasta and a doubly delicious combo of Monterey Jack and cheddar.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 1 Delicata squash
- 2 Garlic cloves
- 225g Mafalda
- 40g Panko
- 150g Green peas
- 200ml Milk
- 30g Grated Monterey Jack
- 60g Grated cheddar
- 20g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Lobster • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
2 or 4 tbsp Butter
Total Fat
38 g
Saturated Fat
19 g
Sodium
1320 mg
Total Carb
136 g
Sugars
19 g
Protein
61 g
Fibre
12 g
Preparation
Roast the squash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove both ends of the squash; cut crosswise into ½ inch rounds, removing the pulp and seeds.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the pangrattato
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the panko and garlic. Toast, stirring often, 1 to 2 min., until golden brown.
- Transfer to a small bowl. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the spices and cook, stirring often, 2 to 3 min., until a paste forms.
- Add the milk and cook, whisking often, 30 sec. to 1 min., until thickened and no lumps remain.
Combine the pasta & warm the lobster
- Pat the lobster dry; season with S&P.
- To the pan, add the pasta, peas, lobster and 1⁄2 the reserved cooking water.
- Cook, stirring often, 2 to 3 min., until heated through and combined.
- Off the heat, add both types of cheese; stir until melted.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta and lobster between your plates.
- Garnish with the pangrattato.
- Serve the squash on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
