Name: “The Canadian Mac Daddy” – Alberta Striploin & Nova Scotia Lobster, Quebec Mac & Cheese
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups maple leaf pasta (uncooked); 2 tbsp unsalted butter; 2 tbsp flour; 2 cups whole milk (warm); 120 g Riopelle (cubed); 120 g Oka (shredded); 80 g aged white cheddar (grated); 2 tsp Dijon mustard; Zest of 1 lemon; 2 tsp chopped fresh tarragon; Salt & white pepper, to taste; 4 lobster tails (4–5 oz each); 2 tbsp olive oil; 2 tbsp butter (melted); 2 cloves garlic, minced; Zest of ½ lemon; Salt & freshly cracked black pepper; 2 Grass-fed striploin steaks (~8 oz each); Olive oil; Salt & freshly cracked black pepper; 2 butter; 2 sprigs thyme; 2 cloves garlic, smashed

Culinary Corner » “The Canadian Mac Daddy” – Alberta Striploin & Nova Scotia Lobster, Quebec Mac & Cheese

DifficultyIntermediate

Yields4 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hr

Pasta & Quebec Triple Cheese Sauce

2 cups maple leaf pasta (uncooked)

2 tbsp unsalted butter

2 tbsp flour

2 cups whole milk (warm)

120 g Riopelle (cubed)

120 g Oka (shredded)

80 g aged white cheddar (grated)

2 tsp Dijon mustard

Zest of 1 lemon

2 tsp chopped fresh tarragon

Salt & white pepper, to taste

Lobster Tails (Grilled)

4 lobster tails (4–5 oz each)

2 tbsp olive oil

2 tbsp butter (melted)

2 cloves garlic, minced

Zest of ½ lemon

Salt & freshly cracked black pepper

Alberta Striploin

2 Grass-fed striploin steaks (~8 oz each)

Olive oil

Salt & freshly cracked black pepper

2 butter

2 sprigs thyme

2 cloves garlic, smashed

Make the Cheese Sauce

In a saucepan, melt butter. Add flour, whisking to create a roux.

Slowly whisk in warm milk until smooth and thickened.

Gradually add the Riopelle, Oka, and cheddar, stirring constantly until fully melted.

Stir in Dijon mustard, lemon zest, tarragon, salt, and white pepper to taste.

Prep the Lobster Tails for Grilling

Cut through the top shell of each lobster tail lengthwise. Carefully split them in half, exposing the meat.

Brush lobster meat with olive oil, melted butter, minced garlic, lemon zest, salt, and pepper.

Cook the Striploin & Lobster

Preheat grill to medium-high heat. Lightly oil the grates.

Season striploin steaks with salt and pepper.

Grill steaks 3–4 minutes per side for medium-rare, adding butter, thyme, and garlic during the last minute. Rest steaks for 5–7 minutes before slicing.

Grill lobster tails flesh-side down for 2–3 minutes until lightly charred, flip, and grill shell-side down another 3–4 minutes until opaque and cooked through. Brush with additional garlic butter as they cook.

Cook Pasta & Combine

Boil pasta in salted water until al dente. Drain.

Fold pasta gently into cheese sauce until coated.

Assemble & Serve

Spoon cheesy pasta on to plates.

Top with sliced Alberta striploin and grilled lobster tail halves.

Garnish with fresh parsley, extra lemon zest, or a drizzle of melted butter if desired.

✨ARE YOU LOOKING TO SOURCE NEW FOOD PRODUCTS FOR YOUR BUSINESS? LET'S CONNECT!

CategoryEntree

Ingredients

Pasta & Quebec Triple Cheese Sauce

2 cups maple leaf pasta (uncooked)

2 tbsp unsalted butter

2 tbsp flour

2 cups whole milk (warm)

120 g Riopelle (cubed)

120 g Oka (shredded)

80 g aged white cheddar (grated)

2 tsp Dijon mustard

Zest of 1 lemon

2 tsp chopped fresh tarragon

Salt & white pepper, to taste

Lobster Tails (Grilled)

4 lobster tails (4–5 oz each)

2 tbsp olive oil

2 tbsp butter (melted)

2 cloves garlic, minced

Zest of ½ lemon

Salt & freshly cracked black pepper

Alberta Striploin

2 Grass-fed striploin steaks (~8 oz each)

Olive oil

Salt & freshly cracked black pepper

2 butter

2 sprigs thyme

2 cloves garlic, smashed

Directions

Make the Cheese Sauce

In a saucepan, melt butter. Add flour, whisking to create a roux.

Slowly whisk in warm milk until smooth and thickened.

Gradually add the Riopelle, Oka, and cheddar, stirring constantly until fully melted.

Stir in Dijon mustard, lemon zest, tarragon, salt, and white pepper to taste.

Prep the Lobster Tails for Grilling

Cut through the top shell of each lobster tail lengthwise. Carefully split them in half, exposing the meat.

Brush lobster meat with olive oil, melted butter, minced garlic, lemon zest, salt, and pepper.

Cook the Striploin & Lobster

Preheat grill to medium-high heat. Lightly oil the grates.

Season striploin steaks with salt and pepper.

Grill steaks 3–4 minutes per side for medium-rare, adding butter, thyme, and garlic during the last minute. Rest steaks for 5–7 minutes before slicing.

Cook Pasta & Combine

Boil pasta in salted water until al dente. Drain.

Fold pasta gently into cheese sauce until coated.

Assemble & Serve

Spoon cheesy pasta on to plates.

Top with sliced Alberta striploin and grilled lobster tail halves.

Garnish with fresh parsley, extra lemon zest, or a drizzle of melted butter if desired.

“The Canadian Mac Daddy” – Alberta Striploin & Nova Scotia Lobster, Quebec Mac & Cheese

Ingredients Directions