Fresh and Frozen Seafood from Anderson Seafoods
Fresh from the sea and onto your dinner plate, Anderson Seafoods is proud to offer some of the freshest and sustainable seafood produce available.
Anderson Seafoods takes a hands-on approach when it comes to their seafood produce. As soon as our seafood is pulled from the big blue, we place them on ice in temperature control climates oversee by our experienced process crew that checks for quality and other factors like its country of origin. Our hands-on approach ensures that you receive the best quality seafood to feed your family or business.
Anderson Seafoods’ commitment to its customers extends beyond our hands-on quality control measures. It extends to the environment as well. Anderson Seafoods believes in taking an active role in preserving the environment and sustaining the homes of sea wildlife. Sustainably is aim to preserve and protect ecosystems and ocean communities. To meet these goals to preserve and protect ocean wildlife, Anderson Seafoods is proud to fish in areas that are sourced to maintain ocean sustainability. We have partnered with Aquarium of the Pacific to enable us to fulfill our dedication to environmental sustainability. Also, we educate existing suppliers and customers so they can partake and take part in helping our environment. Not only is our produce fresh and delicious, but it is also guilt-free and safe for the environment.
What’s for Dinner?
Got food on your brain but unsure what to order? Check out our online retail store and browse through our fresh and in-season seafood products. While you’re at it, check out our premium selection of lobster such as our California spiny lobster or delectable Maine lobster. In fact, make it a part of dinner. Buy our premium lobster and add a hometown spin with our delicious recipe, Hometown Lobster Mac & Cheese.
This recipe is so easy to make and takes about an hour and a half to complete and have in front of your family. This recipe serves 8 servings and has an average of 913 calories.
• 1 (16 ounces) package elbow macaroni
• 1 (2 pounds) lobster, split
• 2 tablespoons butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 shallot, chopped
• 10 black peppercorns
• 2 cups milk
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 pound shredded Gruyere cheese
• 3 cups shredded Cheddar cheese
• 1 cup grated Romano cheese
• kosher salt and pepper to taste
• 3 tablespoons panko bread crumbs
• Add all ingredients to list
It takes about 30 minutes to prepare all the ingredients and one hour to cook.
1. First, fill a large pot of salted water over high heat. Wait for the waiter to come to a rolling boil before adding the macaroni. Let the macaroni boil. Cook the pasta uncovered until the pasta is cooked through. You can stir the macaroni occasionally as it boils. The estimated total time for the macaroni to be cooked through is 8 minutes. Before you drain the pasta in a colander, set aside 2 cups of hot pasta water.
2. Pour the two cups of hot pasta water in a large pot and place the lobster halves in the pot with the cut-side facing upwards. Return the water to a boil but reduce the heat to a medium-low. Cover the top of the pot and allow the lobster to steam until the meat becomes firms. It takes about 3 minutes for the meat to firm. Remove the lobster and allow it to cool. When it is cool to the touch, remove the meat and cut the meat into bite-size pieces. Do not throw away the shells. Save it because you will need it later.
3. Get a sauce pan and melt two tablespoons of butter over a medium heat. Pour the onion and stir until the onion is cooked, soft and translucent. That should take about 5 minutes. When it is finished cooking, scrape the onion into a small bowl and set aside. Gather and place the lobster shells, garlic, shallots, peppercorn and milk into the warm saucepan. Lower the heat to a gentle simmer and cook all the ingredients for 20 minutes.
4. While your ingredients simmer, preheat your oven to 350 degrees F and return to your saucepan.
5. Take another saucepan and melt 5 tablespoons of butter over medium-low heat. Take your flour and whisk with the butter until the mixture resembles a paste and is golden brown. That should take about ten minutes. Strain your milk through a mesh sieve. Slowly whisk your milk into the flour mixtures and bring it to a simmer over a medium heat. Cook and stir your mixture until it is thick and smooth. That should take about 15 to 20 minutes.
6. Stir in your gruyere, cheddar, and Romano cheese into your milk mixture until all the cheese is melted and smooth. Check your mixture for taste and season for taste. Stir in your reserved lobster bits, your onions, and macaroni. Pour your macaroni into a 4-quart casserole and smooth over the top. Sprinkle the top evenly with panko crumbs.
7. Bake your macaroni in your preheated oven. When the sauce gets bubbly, and the top is golden brown, it is done. That should take about 8 to 12 minutes. Let it cool and enjoy!
Anderson Seafoods hopes you and your family enjoys this recipe. Check out our selection of fresh and frozen seafood and give your family something delicious to enjoy.