Lobster Mac and Cheese MUKBANG + Recipe!

You asked, I listened! It's lobster mac and cheese time. This is my first time making lobster mac and cheese, and holy moly did it turn out amazing. As usual, I got my supa fresh seafood from Coastal Seafoods in Minneapolis! They carry live lobsters at their St Paul location, but if you give them at least 2 days' notice they'll transport them to the MPLS location for you. Whoop!

Coastal Seafoods:
https://www.coastalseafoods.com/
  / coastalseafoodsmn  

Here's how I did it:

The lobster:
I purchased the lobsters live and chose the more humane route of quickly piercing them through the back of the neck/head with a sharp chef's knife rather than putting them in the freezer or boiling water/steam alive.
Here's the website I used to determine steaming time for the size lobsters I had:
https://lobsteranywhere.com/cooking-l...
Here's the instructions I used to prepare the lobster for cooking, humanely:
https://skillet.lifehacker.com/how-to...
* I read that the lobster is fully cooked, not necessarily when it turns bright red, but when the antennae easily pull away from the body. I actually pulled my lobster out just prior to that stage (based on the advised cooking time), because I knew I would be adding the cooked lobster to my hot cheese sauce and it would gently cook it the rest of the way. I ended up with SUPER tender lobster bc I did that. Don't overcook your lobster!!!

For the mac and cheese:
1. Heat 2 tbsp of EVOO and butter (I use kerrygold grass fed salted) into a large sautee pan over medium/medium low heat and add 3 cloves of minced garlic and some calabrian chili pepper paste (to taste -- I used about a tbsp). Sautee for a few minutes.
2. Add a pint of heavy cream and the shells from the lobster. I washed my lobster shells prior to adding in -- I only added some bc I'm a complete amateur and hacked several pieces up. I didn't want to end up with bits of shell in my sauce! Let that simmer for about 15-20 minutes. Then remove.
3. Meanwhile, start to cook your pasta! I used Fusilli Corti Bucati. Make sure you heavily salt your pasta water and undercook the pasta for one minute under the lower listed time because it will continue to cook for a bit in the sauce. Reserve about a cup or two of the starchy pasta water at the end of cooking.
4. Back to the sauce... add about a cup and a half of freshly shredded aged gruyere and parmiggiano reggiano and about a cup of shredded cheddar (I use kerrygold dubliner). Stir till combined and melty.
5. Once the cheese is melted, freshly grate some nutmeg (about 1/4 to 1/2 tsp -- don't go overboard this can be an overpowering flavor. You can always add, can't subtract, so start with a little and add more if you need). Then check for seasoning (salt). I always wait till the end to season my cheese sauce because cheese is so salty.
5. Add your pasta and toss to coat. Add your lobster meat, chopped as large or as fine as you'd like. I cut mine in pretty large chunks, I just like it that way. I also think that doing this makes removing the chunks much easier when you go to reheat for leftovers. Coat the lobster meat in the cheese sauce, and add starchy pasta water to add more sauce if you'd like.
6. Serve and eat!

**Save the rest of the starchy pasta water you didn't use for leftovers, again making sure to remove the lobster prior to reheating. It will reheat slowly after being added to heated pasta and sauce.

Thanks so much for watching guys!

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If you have any thoughts or feelings about this review/mukbang, tell me in the comments below! And if you have any suggestions on other foods you'd like me to eat/review for you, comment them below as well! Thanks a bunch and I hope you enjoy!