Unsalted butter, melted -- 6 fl oz.
Shallots, minced -- 1 1/2 cups
Garlic, peeled, minced -- 1/4 cup
Stouffer’s White Cheddar Mac & Cheese, heated -- 6 3/4 lb
Lobster meat, cooked -- 36 oz.
Kosher salt -- to taste
Panko breadcrumbs, lightly toasted -- 1 1/2 cups
Fresh tarragon, picked -- as needed
In a large sauté pan over medium heat, add the melted butter, shallots, and garlic and cook until translucent.
Add Stouffer’s White Cheddar Mac & Cheese and the lobster meat.
Stir and heat until warmed through.
Taste and season with salt if needed, hold hot for service.
To serve one portion, ladle 12 oz. of the Lobster Mac & Cheese into a bowl, top with 2 Tbsp. of toasted panko breadcrumbs and garnish with fresh, picked tarragon.