Yields: 6 portions
Portion Size: ~2 Cups
Dose: 10 mg. per portion (60 mg. total) OR as needed

Prep time: 20 min
Cook time: 20 min

INGREDIENTS
Rotini Pasta – 3 cups
Cheddar Cheese, block – 12 oz.
Muenster Cheese, block – 4 oz.
Parmigiano Reggiano, grated – 1 cup
Sweet cream butter, salted – 6 Tbsp (3/4 bar)
Half & Half – 1 pint
Whole Milk – 1 Qt
FL Lobster tails, fresh & local, broiled – 1 pound of meat (roughly 3-4 tails)
Old Bay – 1/8 tsp.
Mustard powder – 1.5 tsp
Salt – 1 tsp, or to taste

INSTRUCTIONS

Prep:

It’s crucial to have all ingredients prepped first. This recipe cooks quickly once starting, so it’s best you don’t have to scramble for ingredients.

1. Start by shredding the cheddar and muenster cheeses
2.  Measure out pasta, Parmigiano cheese, spices, and infusing your butter. Keep separate.
3. For the butter, place it in a warm spot to melt, and becomes easy to infuse
   1. If using a syringe, add 0.05 ml (Half of a line) OR roughly 1 rice grain-sized dots of concentrate (~50-60 mg. total). Stir to dissolve and disperses in the butter.
      • Alternatively, you can add a full syringe in 1 full stick of butter and use only 1 Tbsp. (500 mg divided by 8 Tbsp in a stick = 62.5 mg/Tbsp).
   2. If using drops, add 60 ml of the concentrated tincture (1 full dropper + ½ dropper). Stir it to make sure it mixes and disperses fully.

Cook:

1. Lobster:
   1. Preheat the oven on broil to 450°F.
   2. Using kitchen shears, butterfly the tail, cutting down the center on the bottom of the tail.
   3. Loosen the meat and pull the lobster meat upward.
   4. Salt and pepper the meat and set it on a baking sheet.
   5. Place the tails on a baking tray near the top of the oven to properly cook.
      • Broiling times can vary depending on the size and length of the lobster tails. I recommend cooking them for 3-4 minutes and checking the internal temp with a thermometer until cooked. It should take 9-12 min. at most to cook.
   6. Once cooked, remove the tails from the oven and cool thoroughly before removing the meat from the shell.
   7. Break apart the meat with your hands before adding to the Mac & Cheese; I recommend keeping it chunky.
   8. Keep the oven on, you’ll need it soon!

The MAC

1. Place the half & half and 1/2 qt. of the milk in a pot.
2. Bring this mixture to a gentle simmer on the stove, then add in the pasta.
   • Instead of using flour to thicken the sauce, you’ll be using the starches released by the pasta through the cooking process.
3. Cook pasta in this simmering mix until achieving the desired consistency; STIR IT OFTEN, make sure you taste it!
   • I prefer pasta al dente (best achieved by following the time printed on the pasta box), but if you prefer softer, cook it a bit longer.
4. Turn off the stove, and begin to add the infused butter, spices, and cheeses.
   • Make sure butter melts and mixes entirely before adding the cheeses)
5. Fold in everything gently until the cheese melts and forms a sauce.
6. TASTE THE SAUCE! If salt is needed, add ½ tsp. at a time.
7. Gently fold in the lobster meat last, then transfer everything to a Pyrex or baking pan.
8. Top pasta evenly with Parmigiano and place back in the oven to broil the cheese briefly.
9. Remove once the cheese achieves a golden brown and bubbling.
10. You did it! Great job on that mac & cheese, by the way. Enjoy your delicious creation.