Ingredients:

  • 1 tablespoon (15ml) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • 1 (14.5 ounce/411g) can diced fire-roasted tomatoes, undrained
  • 1 cup (113g) shredded reduced-fat cheddar cheese
  • 1/2 cup (120ml) fat-free milk
  • 1/3 cup (33g) grated Parmesan cheese
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon black pepper
  • 4 cups (approximately 225g dry weight) cooked whole wheat elbow macaroni (cooked according to package directions)
  • 3/4 pound (340g) cooked lobster meat, cut into small chunks
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Melt butter in a large nonstick skillet over medium-high heat. Add flour and cook, stirring constantly, until the roux is golden, about 1 minute.
  2. Stir in the diced fire-roasted tomatoes. Cook, stirring constantly, until the mixture bubbles and thickens slightly, about 3 minutes.
  3. Reduce heat to medium-low. Add cheddar cheese, milk, Parmesan cheese, mustard powder, and black pepper to the tomato mixture. Stir until the cheese is completely melted and the sauce is smooth, about 2 minutes.
  4. Add the cooked macaroni and lobster to the cheese sauce. Toss gently to coat everything evenly. Cook, tossing occasionally, until heated through, about 2 minutes.
  5. Sprinkle with chopped fresh parsley and serve immediately.