Chef Joshua Tepperberg’s

Lobster Turkey Bacon Mac & Cheese Cups

2 Tbs. canola oil
1lb lobster meat
1 stick of butter (room temp)
2 tbsp melted butter
4 tbsp flour
8 oz heavy cream
4 oz lobster/seafood stock
1lb box elbow Macaroni
8oz grated sharp Cheddar
8oz grated smoked Gouda
1/2 cup bread crumbs
2oz grated parmesan
1 tsp white pepper
1 tsp kosher salt
Godshall’s Turkey Bacon

Cook elbow macaroni, drain and set aside. Combine gouda and cheddar in a large bowl and set aside.
Over low heat melt butter into a 4-6qt pot then slowly whisk in the flour, one tbsp at a time. Once all the flour is added, let cook for 2-3 minutes while whisking. Once the mixture has slightly darkened, start slowing whisking in the stock then begin to whisk in the cream (be sure to add cream very slowly so it doesn’t curdle). Begin to add cheese to the mixture in small portions and continue whisking. Add salt and pepper.

Once the mixture is smoothly blended, pour over the macaroni elbows and mix until the noodles are fully coated. Add lobster meat to the macaroni and mix well. Pour the macaroni mixture into muffin pans. Fill each section just below the top. Combine bread crumbs, melted butter and grated parmesan and sprinkle over the macaroni and cheese. Top the macaroni and cheese with crispy bits of turkey Bacon and bake for 25-30 minutes at 375. Let cool for 10 minutes, remove from pan and serve.

For crispy turkey bacon bits
Dice several strips of Godshall’s turkey bacon and sautĂ© in a hot skillet until crispy.