Photo by Eva Kolenko

Cannabis Lobster Mac n’ Cheese

  • 2 lobsters, about 1½ pounds each
  • ¾ pound cavatappi pasta
  • 1¼ cups whole milk ricotta cheese 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons cannabutter, melted, 1 tablespoon Dijon
  • Pinch cayenne pepper
  • Kosher salt and pepper, as needed
  • 1 pound Gouda, grated
  • ½ pound Cheddar, grated

Plunge lobsters into boiling water for 2 minutes until they stop moving. Remove with tongs, separate tail and claws from the body. Cook claws for 4 minutes more and tails 6 minutes more. Transfer to ice bath to cool.

Remove meat over a small bowl to reserve juices; chop into bite-sized chunks; set aside. Bring pot of salted water to boil, add pasta and par cook, about 4 minutes; drain.

Puree ricotta, add milk, cream, cannabutter, mustard and cayenne. Season with salt and freshly ground black pepper. Transfer mixture to a large bowl and add grated cheeses and pasta. Transfer to a greased 9×13 casserole dish, cover with foil and bake in a preheated 375° F for 20 minutes. Uncover, stir in lobster meat and juices and continue baking 20 to 25 more minutes. Makes 8 to 10 servings, each about 8 mg THC.