Harley & Bucks, in Eden, Utah by Powder Mountain skiing, features classic American cuisine and spectacular views of the Ogden Valley Mountains and Pineview Reservoir. In the Ski Town Soups cookbook, Chef Craig Bonham shares his Roasted Tomato Bisque recipe, which he recommends pairing with a helping of the Lobster Mac & Cheese. Enjoy the recipe!
Lobster Mac & Cheese
2 lbs. medium shells
4 quarts water
3 Tbs. salt
2 Tbs. olive oil
Boil water and salt in a large pot. Add pasta and boil 6 – 8 minutes until al dente. Drain and rinse pasta in cool water. Place in a mixing bowl, add oil and toss to coat pasta.
1 ½ cups milk
1 lb. velveeta, cut into 1-inch cubes
1 cup parmesan cheese, shredded
1 cup cream cheese
1 tsp. black pepper
¼ lb. butter
1 cup yellow onion, finely diced
1.5 – 2 lbs. lobster meat, 1/2-inch chopped (approximately 4 – 8oz. tails)
Heat the butter in a large sauce pot for 3 mins. Add onions and pepper and sauté on medium heat for 5- 6 minutes. Onions should become translucent. Add the lobster meat and sauté 2-3 minutes until firm and white. Use a slotted spoon to remove lobster from pot. Add milk to pot and simmer. Slowly add Velveeta and whisk frequently. Once the sauce is smooth, add the parmesan cheese and cream cheese whisk until smooth. Pour sauce over cooked shells. Fold in Lobster meat.
Portion into 6 equal oven-proof serving dishes or 1 large casserole dish and sprinkle ¼ cup Italian bread crumbs and ½ cup grated parmesan cheese on Mac and Cheese.
Place in a pre-heated oven at 350 degrees for 15 minutes. Cheese should begin to bubble and turn golden. Remove and let cool for 5 minutes before serving.