Pittsburgh Post-Gazette garden columnist Doug Oster isn’t just passionate about gardening, he also loves to cook. He’ll be one of the celebrity chefs at the upcoming “Recipe of Hope” event to benefit Hair Peace. He offers a preview of what he’ll be whipping up!

Lobster Mac & Cheese

2 TBS Olive Oil
2 TBS fresh chopped parsley
1 medium onion diced
4 cloves garlic minced
1 stick butter
8 oz mild blue cheese
8 oz mild cheddar
4 oz Asiago cheese
4 oz Pecorino Romano cheese
1 cup sour cream
2 cups heavy cream
1 lb frozen lobster meat pieces
salt and pepper to taste
1 lb pasta elbow macaroni

Cook pasta until al dente and hold to the side.

In a sauce pan sauté the garlic and onions in oil for about five minutes or until onions are transparent.

Add cream and butter and cook on low until simmering add cheeses and sour cream stir until melted and creamy.

Add frozen lobster and serve hot as is or back at 350 for 30 minutes or until crispy and brown. Add salt and pepper to taste.

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