Lobster-Crab / Shrimp Macaroni / Cheese

* Ingredients :

°1 (454 grams) package whole wheat elbow macaroni

°A cup with a capacity of 130 ml containing dried minced onion

°Lobster cooked and cut into 400 gram cubes

°400g cooked prawns, tail off

°A bowl with a capacity of

°1/4 liter container of heavy cream

°1 (340 grams) can evaporated milk

°A bowl with a capacity of

°2tsp flour

°3 eggs

°400 grams of grated Monterey Jack cheese

°1 stick of butter, cut into carrots

°2 tsp flour

°400 grams of grated Monterey Jack cheese

+Top coating:

°1 tsp dried onion season

°1 teaspoon Herbes de Provence

°A bowl with a capacity of

°1/2 liter containing crushed butter round crackers (like Ritz®)


Bring pot of salt water to boil.

Cook the elbow macaroni and 130 liters dried onion in boiling water, stirring occasionally, until the macaroni is tender but firm, about 8 minutes.

Drain.Place the lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.

Preheat the oven to 190 degrees (190°C).Heat the evaporated milk and cream slowly in a saucepan over medium-low heat.

Add flour. Combine eggs in bowl.Cooking sauce to bubbles form. Add the sauce very slowly, 60 liters at a time, to the bowl with the eggs, being careful not to cook or scramble the eggs. custard in dish.

Continue cooking over medium-low heat, stirring occasionally, until thickened and smooth, 5 to 10 minutes.

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