How to Prepare Tasty Brad's lobster, shrimp, beer mac n' cheese

Brad's lobster, shrimp, beer mac n' cheese. This lobster & shrimp mac n cheese is FULL of lobster and shrimp. I definitely didn't skimp on the pieces and there's definitely some in every bite. The cheese I used was a Kerrygold Killaree cheddar cheese and I also used gruyere cheese.

It was like a foreign land. Thankfully, there was a very nice person working the cheese counter that was able to help us select the best cheeses for our dinner. How can mac and cheese get any better? You can have Brad's lobster, shrimp, beer mac n' cheese using 15 ingredients and 10 steps. Here is how you cook that.

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

1. Prepare of pre cooked weight. lobster tails.
2. It's of 51-60 count shrimp.
3. You need of small shell pasta.
4. It's of shallots, chopped.
5. It's of good bacon, chopped.
6. It's of pkg Velveeta cheese.
7. Prepare of shredded sharp cheddar.
8. Prepare of Belgian wit ale.
9. It's of white pepper.
10. You need of garlic powder.
11. It's of chile infused olive oil.
12. You need of whole milk.
13. You need of garnish.
14. You need of chopped dried chives.
15. You need of parmesan, Romano cheese blend.

This smoked lobster mac & cheese is easy, creamy, delicious and packed full of flavor. Cooked on the Traeger Grill, it can be a side dish or a main course. And really, this Smoked Lobster Mac & Cheese recipe is pretty simple. You the noodles, the lobster and the cheese sauce… and that is about it.

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

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..

Chef Brad's Creations_selection may vary at time. Crispy fries-lobster meat-lobster cream sauce-cheese curds and scallions. You can also still find homemade take and bake seafood pies and lobster mac n cheese. Beer Mac and Cheese Recipe HERE. Cajun Shrimp Mac and Cheese Recipe HERE.