4cupsmild cheddar~1.5lb total cheese blocks, or any cheese you'd prefer
Butter Poached Lobster
4 - 5ozlobster tailsremoved from shells (see video)
Crunchy Cheese Topping
3Intakt Snacks (1 Bag)I used Oregano - this is about 1.5 cups of crunchy cheese
1/3cupGrated Parmesan CheeseI get mine from the the refrigerated section in the market
Preheat your oven to 425 degrees
Shred all of your cheese. I shred mine with the 360 Cookware Cutter
Add cauliflower florets to a baking sheet and sprinkle them with olive oil, salt and pepper
Roast the cauliflower for 20 minutes (or until lightly browned)
Make the spice mix by combining the all spice ingredients from the dry mustard to white pepper. Set aside.
Poach the lobster: Add water, butter, garlic cloves, and parsley to a small pan (I used 1 qt). Heat until the liquid is warm but not boiling. Add the lobster and cook in the butter for 2 minutes. Remove the pan from the heat and set the pan aside.
Heat a stock pot (I used 6 qt.) to medium heat
Add the butter and shallots to the stock pot and sauté until translucent (~2 minutes)
Add heavy cream, bone broth collagen, and stock to the pot. Use a whisk to incorporate the collagen (~3 minutes)
Add the cream cheese and spice mix and whisk until it’s fully incorporated
Add the shredded cheese and allow to melt (this is the cheese sauce)
Add the roasted cauliflower to the pan and use a spatula to mix into the cheese sauce. Turn off the heat to the pan.
Make the crunchy cheese topping by adding all ingredients to a food processor
Chop up the lobster into chunks. Add the chunks to the cauliflower Mac and cheese. For presentation, I chose to chop half of the lobster tails & save the others for the tops of the dishes.
Add the entire cauliflower and cheese mixture to the a baking dish (or use mini cast iron skillets)
Top with the crunchy cheese topping
Bake until the crunchy cheese topping is golden (~15 minutes)