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Ingredients:
For the Cheese Sauce:
¼ C Red Bell Pepper (typically just the top of the pepper)
1/2 Carrot, peeled and chopped
2 Yukon Gold Potatoes, peeled and chopped
½ Sweet Yellow Onion, peeled and chopped
½ C Cashews, raw and unsalted
2 tsp salt
1 C Nutritional Yeast (more as needed)
Reserved cooking water
For the Macaroni:
2 lb Macaroni Shells
6 tbsp butter OR vegan butter
7 oz vegan cheddar shreds (the kind that melts!)
For the topping:
4 3oz lobster tails, boiled and shells removed
The zest of one lemon
Parsley, chopped
Instructions:
Fill 2 large stock pots ¾ of the way with water. Place both over high heat. Once the water begins to boil, heavily salt the water in both pots and in one pot, add the macaroni. Cook according to the package’s instructions for al dente. Reserve 2 cups of pasta water and strain the pasta.
In the other pot of boiling water, add the lobster tails and cook for 1 minute per ounce (3-5 minutes if using ~3oz tails) and they turn bright red. Remove the lobster tails from the water and cool them right away by placing in ice water or running them under cool tap water. Once cooled, use a pair of kitchen sheers to cut the shell down the spine of the tail. Remove the meat and dice it into chunks. Set aside.
Mix the pasta with the dairy-free cheese sauce, vegan cheddar cheese shreds, and a fat splash of pasta water (more if needed---aka, if the pasta isn’t creamy enough), and the lemon zest.
Serve immediately and top with the chopped lobster tail and parsley. Bottoms up!