Great deals on Maine lobster … plus an awesome lobster mac & cheese recipe!

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Sure, I’m a penny shopper, clearance shopper, and well I even use coupons – and, yes, I even like deals on lobster!  In fact, good food is really my favorite splurge!  Up until a few years ago, I didn’t like lobster at all … I thought lobsters looked liked giant bugs and wanted nothing to do with them.  Then, I had some seafood boil at my cousin’s party and I fell in love with lobster.

So, I’m not even sure how I found this company Get Maine Lobster, but I signed up for their emails and besides their good humor, they have some great specials!  My first order was the lobster rolls.  They had a really good deal and I bought lobster rolls for 18 (not that I needed that much at once, but I figured I could take it out of the freezer when I had a craving.)

I took one batch to my sister’s house and we enjoyed lobster rolls for lunch.  I am in love with lobster and since my sister and her family were coming to my house for Solstice dinner this year, I decided to order lobster tails!

Here is my plate from Solstice dinner (lobster tail, lobster mac & cheese – my version made with Get Maine Lobster’s frozen lobster, and coleslaw).  YUMMY!

So, I promised you a great Mac & Cheese Lobster recipe:

The recipe that I used as my guide is here: Foodnetwork Mac & Cheese Recipe by Patrick and Gina Neely – and here is the recipe with my changes: 
Ingredients
4 tablespoons butter
Baker’s Joy to spray pan
1 pound Campanella pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup dry sherry
4 cups heavy whipping cream
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
8 oz Cracker Barrel extra sharp white cheddar (shredded)
8 oz Gruyere (shredded) Aldi had a great price on this cheese.
Remember that you should shred your own cheese as store shredded cheese sometimes has additives that keep it from melting well.
1 lb frozen lobster meat from Maine Lobster, drained and chopped
1/4 cup seasoned panko bread crumbs
  • Boil the noodles to the el dente stage.  The Campenelle noodles are a much better noodle to use, in my opinion, because they don’t get as mushy as elbows seem to if cooked too long.
  • Drain and put noodles aside in another bowl.
  •  After putting the noodles aside, reuse the same pot. Put 4 tablespoons of butter in it and add the shallots and garlic.  Saute until they are translucent.  
  • Add the tomato paste and flour and mix quickly – then add the sherry and mix again thoroughly.  
  • Whisk in the cream slowly and be sure to get any lumps.  Keep whisking occasionally until it thickens and you can dip a noodle in sticks and coats well.
  • Whisk in the paprika and cayenne.
  • Slowly add the shredded cheeses a handful at a time and combine well.  
  • Turn off the heat and stir in the lobster and noodles.
  • Pour in to 9×13 pan sprayed with Baker’s Joy and sprinkle with seasoned panko bread crumbs. 
  • Bake uncovered for approximately 25 minutes.
  • ENJOY!

Spray 9 x 13 pan with Baker’s Joy

I have no affiliation with Get Maine Lobster – only that I am a highly satisfied customer and thought I’d pass along the great deals that they have!

You can sign up for Get Maine Lobster email alerts to get the best deals!
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