Lobster Mac & Beer Cheese Recipe with Coronado Brewing

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab meat provides a similar texture and flavor at a lower cost.

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina has a similar melting quality, while mozzarella is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor without dairy, while pecorino is a less expensive cheese.

Fill a pot with water and salt it; bring to a rolling boil.

Add elbow macaroni to boiling water and stir to prevent sticking; cook for 9-10 minutes until done, then strain.

Melt Cary Gold butter in a saucepan over medium heat.

Add 1/3 cup of flour to the butter and cook for a few minutes, stirring constantly to create a roux.

Incorporate salty crew blonde ale into the roux and stir to combine.

Add evaporated milk and half and half to the mixture, stirring continuously until it simmers.

Gradually add shredded sharp white cheddar, smoked gouda, gruyere, and sharp cheddar cheese to the sauce, stirring until melted and thickened.

Season cubed California spiny lobster with salt, pepper, and garlic.

In a hot pan with Cary Gold butter and olive oil, cook the lobster until just done, being careful not to overcook it.

Combine the cooked macaroni, lobster, and cheese sauce in a baking dish, reserving some cheese for topping.

Top the mixture with reserved cheese and fresh parsley.

Broil in the oven at 500-550°F for 5-7 minutes until golden and bubbly.

Remove from the oven, garnish with fresh parsley, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens