Original Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
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
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4-5 lobster tails (about 3 ounces each), peeled and cut into bite-sized pieces
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- 1-2 tbsp Tony Chachere’s Original Seasoning, to taste
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- 8 tbsp butter
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- 4 tbsp all-purpose flour
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- 3 cups whole milk, warmed
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- 2 cup heavy cream, warmed
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- 1 tsp onion powder
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- 1 tsp smoked paprika
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- 1 tbsp dijon mustard, to taste
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- Pinch of nutmeg
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- 4 cloves garlic, grated
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- 3 cups shredded mozzarella cheese
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- 1 cup shredded Gruyère cheese
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- 2 cups shredded white cheddar cheese
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- 1 cup Parmesan cheese
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- 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.
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