This decadent lobster mac and cheese was prepared when we had a group of friends stay with us and we wanted something that was special. Mac and cheese is one of those comfort foods that everyone loves but when you add lobster and Gruyere cheese to the recipe you have elevated this dish to a new level. Add a salad and a bottle of wine (OK, lots of bottles of wine), a group of friends and you have an evening of great food, conversation and friendship. Lobster mac and cheese is also a great dish to serve if it just the two of you, maybe for Valentine’s Day, but cut the recipe or you will be eating this everyday for the next week or so. Enjoy! Ingredients:
- 1 pound elbow macaroni
- 1 quart whole milk
- 1 stick unsalted butter
- 1/2 cup flour
- 4 cups. Gruyere cheese, grated
- 2 cups extra-sharp Cheddar cheese, grated
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster
- 1 1/2 cups panko bread crumbs
Directions: Preheat oven to 375°F. Cook elbow macaroni in a pot of salted, boiling water according to package directions, about 6-8 minutes. Drain well. Heat milk in a small saucepan (DO NOT boil it). In a large pot melt 6 tablespoons of butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, stream the hot milk into the butter and flour mixture, cook for about 2 minutes or until thickened and smooth. Remove from the heat, add Gruyere cheese, Cheddar cheese, salt, pepper and nutmeg. Add the cooked macaroni and lobster. Mix well. Place in 13×9 baking dish or 8-12 individual gratin dishes (depending on the size of the dishes) that have been sprayed with cooking spray. Melt the remaining butter. Combine with panko bread crumbs and sprinkle on top of macaroni. Bake 30-35 minutes or until sauce is bubbly and macaroni is browned on top. Let it set for about 5 minutes then serve hot. Serves 10+ Once a month The Carriage House Inn Bed and Breakfast posts a recipe on its blog and then it gets added to our recipe page on our website. The recipe page is the single best place to go to for a list of all of our recipes and is organized by category. We hope you enjoy our lobster mac and cheese as much as our friends did. If you are looking for a place to re-connect with your friends or if you want a girls-get away weekend we are the perfect spot to gather. Call us at 434-846-1388 to schedule your get away.
Are you tired of the cold and dreary weather? Would you like to hibernate in luxury for a few days? Want a getaway that will help you relax as you get ready for spring to arrive?
Between today and March 31st, when you book at least a two-night stay at The Carriage House Inn Bed and Breakfast, you will receive a “Winter Hibernation” welcome upon check-in: a bottle of wine (Chardonnay or Merlot) and a cheese plate. Enjoy while “hibernating” in our guest parlor as you listen to relaxing music. Then “hibernate” the evening away in your over-sized room with comfy robes and slippers, maybe an oversized soaking tub, comfortable bed and turn-down service! Each morning you will be served a delicious 4-course breakfast, which will keep you satiated until the afternoon.
While “hibernating” perhaps you would like to indulge in a massage or body treatment. Our on-site Massage and BodyWorks Studio has a significant list of menu options. These can be found on our web site under the Inn tab, subheading Massage and BodyWorks Studio.
If after “hibernating” you feel relaxed but ready to try something new our hiking/biking paths may be open and ready to invigorate you (weather permitting), the museum and historic sites will educate you, the wineries will tease you with tastings and our unique shops and Community Market will tempt you with their wares.
Visit our web site, select your room, then call us at 434.846.1388, mention our “Winter Hibernation Special” when booking and we’ll take care of the rest. You must mention this special when booking, at least 48 hours in advance of your arrival. This special cannot be combined with any other offer, package or discount.
Your ” winter hibernation” in Lynchburg, VA is waiting!
EC Glass Theater is bringing all of Broadway’s magic, mystery and intrigue to Lynchburg with the performance of Rogers and Hammerstein’s Cinderella.
On stage you will experience the classic tale complete with the pumpkin, the transformation, the glass slipper, the masked ball and more. The talented cast is accompanied by the amazing student orchestra, which will send you back to your childhood when remembering some of Rogers and Hammerstein’s beloved songs. Fabulous costumes, intricate sets, surprises and twists will delight you. Don’t let this production fool you, E. C. Glass puts on Broadway equivalent productions. Many of their students have gone on to star in television, movie as well as Broadway productions.
Cinderella, the play, will be held in the EC Glass Auditorium.
Dates are: February 20-22,26-28 at 7:30, and February 21 & 22 at 2:30.
Tickets cost $12 per Adult and $8 for Students and Seniors.
EC Glass Theatre performances usually sell out, so advance tickets are strongly suggested. Contact : www.glasstheatre.org, firstname.lastname@example.org or 434.515.5370.
RA Bistro was founded in 2009, in downtown Lynchburg, VA. Featuring seasonally inspired American cuisine, the food served has been hand-selected and is of the highest freshness and quality. Located in a 75 year old commercial dry cleaning building the setting is also unique. Open truss ceilings, painted brick, city scape art, front and back patios and a Turkish tree-root bar make the dining atmosphere even better.
The menu features a blend of must have favorites plus new, inspiring dishes that will delight you. Choose from small plates and appetizers, chef-crafted bistro burgers, house-made soups and salads, a variety of chicken beef and seafood entrees and don’t forget dessert! And as if that’s not enough RA Bistro serves over 40 martinis, at least 6 sangrias, a complete selection of wine and a variety of Micro and Nano draft beers.
Specials are offered throughout the week. Each day, during both lunch and dinner service, a daily prix fixe special menu is offered. Combining both on and off menu favorites these menu offerings are chef selected based on product availability, the season and the chef preference. The lunch prix fixe is $9.49 for two courses and dinner is $15.49 for three courses.
Martini Monday offers all specialty martinis for only $5.00. Tap-Out Tuesday sells all of the craft beer at $2.00 per glass, until 9:00 pm. Wine Down Wednesday is an all day event. Bottles of wine are half price and glasses are only $5.00.
The management and staff at RA Bistro strive to customize and tailor each visit to your needs. They love to create an exceptional restaurant experience and count on you returning again and again.
Located at 1344 Main Street in Lynchburg, VA the restaurant is about a mile walk from The Carriage House Inn Bed and Breakfast. Reservations taken at 434.845.1601. Hours of operation are Monday-Thursday 11 until 11, Friday and Saturday 11 until midnight and Sunday 11 until 9.
As part of our series on historic homes in Daniels Hill, this month we are featuring the home located at 210 Cabell Street which was built for William Duval Adams in 1875. He lived there until his death in 1906. His wife, Victorine, occupied the home until 1917, when she moved to Princeton Circle which was in the more fashionable Rivermont area. R.C Burkholder (who also designed 404 Cabell Street, The Carriage House Inn Bed and Breakfast, and 203 Cabell Street, Burkholder’s personal residence) was the architect. W.D. Adams and his brothers were Lynchburg business men and industrialists with interests in lumber (Adams Brothers & Payne Lumber Yard) and building supplies (Chilhowie brick).
Ostensibly an Italian villa, with its requisite intersecting rectangles, a tower and a veranda, it owes allegiance to many other styles as well. Capping the tower is a modified mansard, whose two roof slopes are interrupted at their junction by a prominent cornice, while the decoration of the overhanging main gable of the façade is Stick-style. This home is situated on a double lot complete with a barn-like building., This out building, which probably predates the house, and based upon its location on an original alley from Point of Honor, may have been part of the original Cabell estate. An etched glass “WDA’ monogramed window can be found in the front door.
The interior of the house contains some of the original wide beam heart pine floors, tall windows and original millwork. It has six fireplaces, some with their 19th century surrounds. and mantles. The sunroom, adjoining the front parlor, is a great spot for reading or completing handiwork, such as embroidery. You can imagine Victorine spending time in this room due to the great light found there.
If you love the charm and character of older homes, then Lynchburg is definitely a place you want to visit. In addition to the Historic Daniels Hill neighborhood there are 6 other historic districts. To make your reservation to visit Lynchburg call The Carriage House Inn Bed and Breakfast at 434-846-1388 or book on-line.
Our January signature dish for 2015 contains the ingredient black-eyed peas. Black-eyed peas were introduced to the new world in the 17th century in Virginia. In the United States eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. A number of breakfast entrees feature some type of hash, but our Sausage and Black-Eyed Pea Hash is a healthy way to start your day and is packed with great taste and flavor. If you are a vegetarian, leave out the sausage, if you are vegan you can also delete the egg and if you are gluten intolerant and tired of tasteless dishes then give this one a try. Our sausage and black-eyed pea has is a well balanced meal on a plate. Not only does this taste great, but it is simple to cook and takes less than 30 minutes to prepare.
- 8 oz. Andouille sausage
- 1 cup celery, diced
- 1 cup chopped fresh tomato
- 1 medium red bell pepper, cubed
- 1 medium yellow squash, cubed
- 1/4 cup water
- 2 teaspoons chopped fresh thyme
- 1 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 15 oz. can no-salt-added black-eyed peas, rinsed and drained
- 1 tablespoon canola oil
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
1. Heat a large non-stick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery, tomato, bell pepper and squash; saute 3 minutes, stirring frequently. Add water, thyme, cider vinegar, Worcestershire sauce, Dijon mustard and black-eyed peas. Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with paper towel.
2. Return pan to medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or just until whites are set. Remove from heat. (We skipped this part and poached our eggs this morning, but frying an egg works great also. Most people aren’t comfortable poaching an egg so a lot of our recipes we fry our eggs over easy instead of poaching them).
3. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.
Note: also shown in the above photo are mushrooms. One of the nice things about making our sausage and black-eyed pea hash is that if you have other ingredients in the kitchen you can add or substitute them. There really isn’t a right or wrong way to make hash, the key is to make one that is flavorful and this one is.
This recipe serves 4 people.
For more recipes check out our recipe page on our website. If you would rather have someone else do the cooking then give us a call at 434-846-1388 to make your reservation at The Carriage House Inn Bed and Breakfast and enjoy our legendary breakfast each morning or you can book your stay on-line.
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