* 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®)
*Preperation
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.