Shrimp & Lobster Macaroni and Cheese with Roasted Asparagus

It always amazes people when I tell them I don't watch any cooking shows.  Although that's true, I find The Cooking Channel website to be a great resource for recipes and ideas.  We had some lobster tails and as impressed as I was by Mary's Lobster Pot Pie, we were looking for something a little less involved on a work night.  As haute cuisine as this recipe sounds, it comes together quickly with a roux-based cream sauce loaded with cheese.  The wine in this sauce takes it right over the top!  We used (and drank!) Adelaida 2010 Version which was a perfect match for this dish.

Elegant comfort food

Shrimp and Lobster Macaroni and Cheese

We didn't have quite enough lobster meat, so we added 1/2 pound raw shrimp, cut into thirds.  The addition of wine to this sauce is just wonderful!  The sauce, itself, would be great with so many things - we thought ham and peas could easily be substituted for the shrimp and lobster.  

Roasted Asparagus

Clean 1 bunch Asparagus, snapping white ends off.

Place in a rectangular baking pan.

Drizzle with Lemon Olive Oil.

Sprinkle with Salt and Pepper.

Place in the oven for the last 15 minutes that the Macaroni & Cheese is baking.

Enjoy!

Brander Vineyard, Los Olivos, California

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