Lobster Mac & Cheese with Tallegio and Sweet Corn
Copyright: Smack Shack
Recipe author: Josh Thoma
Serves 6, prep and cook 1 hour
  • Four 1 ½ Pound Maine Lobsters.
  • 3/4 Cup White Wine
  • 3/4 Cup Heavy Cream
  • 1/4 Cup Butter
  • 1 Cup Sweet Corn cut from cob and blanched
  • 2 Cups Shredded Fontina Cheese
  • 1 Cup Taleggio Cheese rind removed, cut into 1/2-inch pieces
  • 1 Pound Elbow Macaroni
  • 1/2 Cup Toasted Panko Bread Crumbs
  • 1/4 Cup Rough Chopped Italian Flat Leaf Parsley
  1. Add Lobsters to salted boiling water and cook for 9 minutes or until the tail has reached an internal temp of 145 degrees. Remove and place in an ice bath for 5 minutes. Shell and chop meat into bite sized pieces.
  2. Add white wine to sauce pan and cook until almost completely reduced. Add heavy cream and do the same. Over very low heat, slowly add the butter. After butter is completely melted, slowly add the shredded Fontina cheese until melted. Next add the Taleggio cheese until melted.
  3. Cook Pasta in salted water until almost done (al dente). Drain and add to large pot. Add lobster and sweet corn and heat until all ingredients are warm. Add cheese sauce.
  4. Plate in individual servings and garnish with parsley and bread crumbs.

Monster Mark’s Otameal Chocolate Chip Cookies
Makes 18 Cookies
Recipe authror: Mark Messner
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup instant oats
  • 2 cups old fashioned oats
  • 18 ounces mixed semi-sweet, dark, and milk chocolate chips
  • chopped nuts (optional)
  1.  Cream butter and sugars until light and fluffy. Add eggs one at a time, stirring just to combine after each addition.
  2. Combine flour, baking soda, baking powder, and salt in a bowl. Add to the creamed mixture, and beat at medium speed with an electric mixer until blended. Stir in oatmeal, chocolate chips, and nuts. 
  3. Keep dough in the refrigerator overnight or 4-6 hours.
  4. Heat oven to 350 F. Lightly grease baking sheets. 
  5. Drop chilled dough by rounded golf ball size onto prepared baking sheets. Bake at 350 F for 12 minutes.* Transfer cookies to rach until completely cool.
*Times may vary - do not overbake

Nancy’s Mexican Wedding Cakes
Recipe author: Andrea Garton
  • 1 cup butter (2 sticks)
  • cup powdered sugar
  • cups sifted all-purpose flour
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 tsp almond extract  (optional)
  • ½ cup roasted pecans, finely chopped (optional)
  1. Cream butter, add powdered sugar gradually, cream until smooth. 
  2. Add flour, salt, vanilla extract, almond extract and chopped pecans. Blend mixture. Dough will be thick. 
  3. Roll balls of bite-sized dough and place on ungreased baking sheet. Bake at 350 degrees for 10 minutes. Allow the cakes (bite-sized) to cool for 10 minutes. Roll in powdered sugar. Enjoy!