New Recipe Now Available from Cheddar and Gouda Fried Lobster Macaroni & Cheese

Succulent Maine lobster reinvents a tried-and-true favorite.

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Cheddar and Gouda Fried Lobster Macaroni & Cheese from

(PRWEB) April 24, 2014

To help celebrate Cinco de Mayo and other May festivities, the chefs at have created –or recreated – an easy favorite, dressed up with delectable seafood: Cheddar and Gouda Fried Lobster Macaroni & Cheese.

This recipe brings together delicious fried lobster macaroni and cheese bites that, once dipped in spicy ketchup, really pack a kick. The creamy combination of sharp cheddar and robust Gouda make the sweetness of the lobster pop.

Ingredients include 1 ½ cups hand-picked lobster meat, chilled, chopped; ½ pound elbow macaroni; 1 tablespoon butter, unsalted; 1 tablespoon flour; 1 cup + 1 tablespoon milk; ½ pound cheddar, grated; ½ pound gouda, grated; 1 egg; 1 ½ cups bread crumbs; oil—enough to fry; 1 batch spicy ketchup; salt and freshly ground black pepper to taste.

Ingredients for the spicy ketchup include 1 clove garlic, minced; 2 teaspoons olive oil; ¾ cup ketchup; 1 tablespoon crushed red pepper flakes; 2 tablespoons hot sauce.

To prepare the spicy ketchup, combine all ingredients in a bowl until everything is well blended and adjust to personal spice tolerance. Refrigerate for a few hours to develop flavor.

Cook the macaroni as directed on the package in heavily salted boiling water. Once cooked, strain and run under cold water to cool it rapidly.

While your water is boiling for the macaroni, melt butter over medium-high heat in a sauce pan. Once the butter has melted, whisk in flour and cook for 2 minutes to make a roux. Slowly whisk in warm milk until fully combined and there are no lumps. Bring the milk up to a boil and reduce to a simmer for 2 minutes until the sauce thickens.

Remove the sauce from the heat and stir in cheeses until melted and the sauce is smooth. Season to taste and fold in cooked macaroni and lobster meat. Place in a shallow pan and refrigerate until cold.

Remove the pan from the fridge and cut into small rectangles of macaroni and cheese, place them all on parchment papered tray and freeze for a few hours. When the macaroni and cheese bites have frozen, it is time to cook them.

Heat a deep fryer or deep pan with 2 inches of oil over medium heat to 350 degrees F. Whisk egg and 1 tablespoon of milk together in a small bowl to make an egg wash. Dip each piece of macaroni and cheese into the egg wash and then into bread crumbs to coat. Return breaded bites to the freezer until you are ready to fry them.

Working in batches, place into the fryer and cook until golden brown and warmed through the middle. (5 minutes) Remove from the fryer and place on paper towels to absorb any excess oil, and season with a sprinkle of salt. Serve hot with spicy ketchup dipping sauce!

About, a division of Black Point Seafood and Black Point Gourmet, hand-selects the finest Maine lobster, seafood and beef products for convenient distribution throughout the United States. Their passion is to make fresh, quality seafood readily available to customers across the country, which is why they buy from only the most trusted, well-established suppliers to ensure that they receive the finest products available. was selected out of the more than four million small American businesses served by Chase bank to represent its new Platinum Business Checking product for its 2013 national advertising campaign.