Original Creole Seasoning 
Blackened Salmon and Rice Bowls
Looking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has…
Get RecipeIndulgence in every bite: Creamy, cheesy, and packed with succulent lobster—this lobster mac and cheese by @heresyourbite is the ultimate comfort food upgrade!
Ingredients
-
4-5 lobster tails (about 3 ounces each), peeled and cut into bite-sized pieces
-
- 1-2 tbsp Tony Chachere’s Original Seasoning, to taste
-
- 8 tbsp butter
-
- 4 tbsp all-purpose flour
-
- 3 cups whole milk, warmed
-
- 2 cup heavy cream, warmed
-
- 1 tsp onion powder
-
- 1 tsp smoked paprika
-
- 1 tbsp dijon mustard, to taste
-
- Pinch of nutmeg
-
- 4 cloves garlic, grated
-
- 3 cups shredded mozzarella cheese
-
- 1 cup shredded Gruyère cheese
-
- 2 cups shredded white cheddar cheese
-
- 1 cup Parmesan cheese
-
- Chives for garnish
- Clear
Directions
- Heat 2 tablespoons of butter in a large saucepan over medium-high heat.
- Season the peeled and cut lobster pieces with Tony’s seasoning. Add the lobster pieces to the skillet and sear for 1-2 minutes per side or until the lobster is opaque and cooked through. Be careful not to overcook.
- Remove the lobster from the skillet and set aside.
- In the same pan, melt 6 tablespoons of butter over medium heat. Add in Tony’s seasoning (to taste), onion powder, and paprika. Whisk to combine and let the spices toast.
- Add 4 tablespoons of flour and whisk constantly for 2-3 minutes to create a roux.
- Slowly whisk in the 3 cups of warmed milk and 2 cups of warmed heavy cream. Keep whisking until the sauce thickens, about 5-7 minutes.
- Add the dijon, nutmeg, and grated garlic. Season with additional Tony’s, to taste.
- Remove from heat and stir in 2 cups of mozzarella, 1 cup of Gruyère, and 1 cup of white cheddar until melted and smooth. This should take about 3 batches.
- Preheat your oven to 350°F (175°C).
- Combine the cooked pasta with the cheese sauce, mixing until evenly coated.
- Layer half of the mac and cheese mixture into a greased baking dish. Sprinkle 1 cup of shredded white cheddar over this layer.
- Add the remaining mac and cheese, then top with the cooked lobster, 1 cup of shredded mozzarella, and a generous sprinkling of grated Parmesan.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Optional: Broil for the last 2-3 minutes for a crispier top, keeping a close eye to avoid burning.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Southern Baked Chicken
Bring Southern flavor to the dinner table with this juicy Southern Baked Chicken by @CreoleSeoul. Marinated…
Get Recipe