Lobster Mac & Cheese Steak Pinwheels
Cheese and lobster stuffed steak rolled and seared, topped with luxury level lobster mac & cheese!
Ingredients
- 1 skirt steak
- 3 steamed lobsters or 4 lobster tails
- 1 cup grated gouda
- ½ lb your favorite macaroni moodle I use cavatappi
- 2 tbsp butter
- 2 tbsp flour all purpose
- 1 cup whole milk
- ¼ cup heavy cream
- 1½ cup sharp cheddar cheese (or Gouda) grated off the block
Instructions
- Preheat oven to 350 F. Lay skirt steak out on a clean, flat surface. Lay a sheet of parchment paper over top and use a meat tenderizer to thin the cut of meat, this will help as you roll it to form a pinwheel.
- Sprinkle grated cheese on top of the steak and add an even amount of lobster meat overtop of the cheese. Carefully roll the steak lengthwise to form a pinwheel. Secure with butcher twine and cut the roll in half to form 2 separate pinwheels. Sear in a buttered skillet over medium high heat for 1 minute on each side.
- Place skillet in oven and bake until internal temperature reaches 125 F. While baking, prepare your Mac & cheese by boiling 1/2 lb of cavatappi noodles until al dente, strain.
- In a medium sauce pan melt 2 tbsp of butter and whisk in 2 tbsp of flour. Slowly whisk in the milk and stir until the mixture coats the back of your spoon. Add in grated cheese until melted. Toss the noodles & remaining lobster meat in the cheese sauce.
- Top pinwheels with a heaping spoonful of Mac and cheese & garnish with fresh parsley.