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 9x13 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.