To start this recipe you’ll Need:

1 Pound Penne Pasta or Large Elbow Pasta
3 cups Whole Milk
2 cups Half & Half
1 Tablespoon Butter
2 Tablespoons Extra Virgin Olive Oil
¼ Cup Onion, diced
1 Tablespoon Fresh Thyme, chopped
1 to 2 Cloves Fresh Garlic, finely minced
3 Level Tablespoons All-Purpose Flour
To Taste Kosher Salt
To Taste Black Pepper
To Taste or 1 to 2 Tablespoons Grand Diamond All-Purpose Seasoning
To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco
1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)
3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese, grated
3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated
1 cup (a little less than 4 Ounces) Gruyere Cheese, grated
1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40
½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)
½ to ¾ Pound Lump Crab, your choice
Nonstick Cooking Spray, optional

For the Full instructions pass to the next page

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