THE BBQ BRETHREN FORUMS

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Well Al, I really don't know what to think. It's a great creation and wonderful execution (really wonderful execution!): bacon, mac, cheese, ... and lobster. I guess it's the lobster that still has me. I just hate to mix lobster with much, especially something like mac and cheese and bacon that seems to me would mask the subtle flavor. I guess you'll just have to make me one when I come out to visit so that I can see for myself. :becky:
 
Well Al, I really don't know what to think. It's a great creation and wonderful execution (really wonderful execution!): bacon, mac, cheese, ... and lobster. I guess it's the lobster that still has me. I just hate to mix lobster with much, especially something like mac and cheese and bacon that seems to me would mask the subtle flavor. I guess you'll just have to make me one when I come out to visit so that I can see for myself. :becky:

Well... I used the lobster, much like paprika, to not only add color but also as a vehicle to carry the flavor profiles throughout the dish. :loco:
 
Well... I used the lobster, much like paprika, to not only add color but also as a vehicle to carry the flavor profiles throughout the dish. :loco:

I was thinking the texture would be really nice.... still have to try it though.

I'm hoping you picked up the satire in the paprika analogy... :laugh:
 
Did the bacon over power the taste of the lobster?

I didn't think so. As you know, lobster has a pretty subtle flavor and takes on the spices used on it very readily. With most shellfish, including lobster, I like to season with a little Old Bay, lemon pepper, garlic and a pinch of crab boil for some kick. I could easily taste the seasoned lobster in the fork fulls that contained it. My wife isn't a huge bacon eater, and initially thought she would just eat the pasta and lobster and leave the bacon on the plate for me. When it was all said and done though, there wasn't one morsel of bacon leftover for me... :tsk: :laugh:
 
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