The Peanut Butter Cookies You Loved As A Kid

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Growing up, cookies were the kind of the snack world. Nothing was better than coming home from school and biting into a fresh baked cookie. One cookie that everyone needs to have on hand is the Peanut Butter Cookie! With just 4 main ingredients it’s the perfect one bowl, one spoon cookie. In less than 10 minutes you could be sitting in front of the oven waiting for these perfectly crunchy cookies, to make their way into your mouth.

Yield: 24 Cookies
Prep Time: 5 Minutes
Cook Time: 12 to 15 minutes


    1 Egg
    226g / 1 cup Peanut butter, crunchy or smooth
    113g / ½ cup Mirage margarine
    400g / 2 cups Granulated sugar
    60g / ½ cup Candy Coated Peanuts, crushed (optional)


  1. Preheat the oven to 350F (180C).
  2. In a large bowl combine the peanut butter, Mirage margarine, and sugar. Using an electric mixer or wooden spoon, begin creaming the ingredients together, for about 2 minutes.
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  4. Next add in the egg, and the crushed nuts, if you’re using them. Begin mixing just until the mixture is even and smooth. Be sure to scrape down the sides of your bowl in between mixing to ensure you’re getting everything mixed together.
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  6. On a baking sheet, lined with parchment, begin dropping spoonfuls of cookie dough, about the size of a ping pong ball. Gently press down with a fork and pop the tray into the oven.
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  8. Allow the cookies to bake for about 12-15 minutes, or until the surface no longer looks wet and the edges are nice and golden.
  9. Remove them from the oven and allow them to rest for at least 20 minutes. As these cookies contain a fair amount of sugar, a hot cookie could really hurt.
  10. To store the cookies, wait until they’re cool and transfer them to an airtight container, and keep them for up to a week. The cookies will start to go softer as they are stored, so if you like them crispy just pop them back in the oven for 2 to 3 minutes.

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Chef Tips

  • Use a good quality peanut butter for these perfect little morsels. It makes a difference in terms of texture and flavour. Look for a peanut butter that has peanuts as the first ingredient.

Nice and Cheesy Zucchini and Chive Loaf

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With summer months comes summer vegetables. And the most versatile of all would be the zucchini. Green or yellow, it doesn’t matter, they both lend themselves well to both sweet and savoury dishes. Here we go the savoury route, combing chive, paprika, and cheddar with the king of summer veg, to make a dish you can serve along side a great bbq spread.


    320g / 2 cups Green zucchini, grated
    4g / 1 tsp Salt
    190g / 1 ½ cups All-purpose flour
    12g / 1 tbsp Brown sugar
    2g / 1 ½ tsp Baking Powder
    2g / 1 tsp Paprika
    2 eggs
    8g / ¼ cup Chives, thinly sliced
    75g / ⅓ cup Mirage margarine, melted
    120g / 1 cup Cheddar, grated


  1. Preheat your oven to 350F (175C).
  2. Lightly grease a small round baking dish with some extra Mirage margarine.
  3. In a large mixing bowl mix the grated zucchini with the egg, salt sugar and melted margarine until even.
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  5. Fold the cheddar and chives into the wet mixture. Be sure to save a small amount of grated cheddar to sprinkle on top later.
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  7. In a separate bowl, combine the flour, baking powder and paprika.
  8. Add the dry into the wet and gently mix, just until you can no longer see the flour.
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  10. Once mixed, pour the batter into the prepared pan, top with the reserved grated cheese, and bake in the oven for 35-40 minutes, or until completely golden brown and firm to the touch.
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  12. Remove the loaf from the oven and allow it to rest within the pan until it’s cooled slightly, 25-30 minutes.
  13. Go ahead and remove the loaf from the pan, and keep it covered once it has been cut into. It should hold at room temperature for about 3 days.

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Chefs Note

  • If you’ve got some yellow zucchini, feel free to use that in place of the green. Or if you’re not a fan of the zucchini, try adding in some grated carrot or sweet potato.
  • Love your cheeses? Try adding in your family favourites to replace the cheddar. Let us know about any of your substitutions in the comments below!

Crispy & Delicious Rosemary Parmesan Crackers

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Tomato season is upon us and with tomatoes, comes tomato soup. Warm or cold it’s perfect for the summer months. Whichever way you serve it, you’ll need crackers to go along with it. These little bites of delicious herb and cheese are perfect on their own or crushed up in soup and salad. Fresh rosemary really does make the whole kitchen smell great when you pull them from the oven, but that doesn’t mean you won’t get the same results with the dried versions.


    6g / 2 tbsp Onion flakes
    2g / 1 tsp Garlic powder
    2g / 1 tsp Salt
    255g / 2 cups All-purpose flour
    4g / 1 tsp Brown sugar
    100g / 1 cup Parmesan cheese, grated
    4g / 2 tbsp Rosemary, finely chopped
    2g / 1 tsp Black pepper
    1g / ½ tsp baking soda
    60g / ¼ cup Sour cream, full fat
    60g / ¼ cup Mirage margarine, melted
    90ml / 6 tbsp Warm water


  • Preheat your oven to 350F (175C).
  • In a medium bowl, combine the flour, parmesan, black pepper, rosemary, onion flakes, garlic powder, salt and baking soda.
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  • In a second bowl, whisk together the sour cream, warm water, brown sugar and melted Mirage margarine, until smooth and combined.
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  • Pour the wet mixture into the dry and mix together with a wooden spoon, until the dough starts coming together.
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  • Turn the loose dough out onto the counter and begin kneading it together with your hands until all of the flour is hydrated and the dough begins to stick together.
  • Separate the dough into 2 pieces, wrap each one with plastic wrap and refrigerate for 30 minutes.
  • Working with one piece of dough at a time, roll the dough with a rolling pin, until it is at least ⅛ of an inch thick. Cut the dough with your favourite cookie cutter, then pierce each cracker a few times with a fork. You shouldn’t need too much flour on the counter for rolling as the dough is quite firm on its own.
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  • Place the crackers on a baking sheet lined with parchment, then pop them into the oven to bake for 15 to 20 minutes, until they are golden brown and crisp.
  • Remove them from the oven and allow them to cool completely before storing in an airtight container for up to 5 days. If the crackers are warm when stored, they will start to go soggy.
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    Chef tips

    • When rolling the dough, a pasta roller works wonders, so if you have one, definitely use it!
    • If you don’t have any fresh rosemary around, feel free to use some dried rosemary, as the flavour keeps quite well.
    • Be sure to use full fat sour cream, as the lighter varieties can make the dough tough and chewy.

    Gluten Free Patriotic Beaver Cupcakes

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    What better to way is there to celebrate Canada’s birthday, than by getting together with the family and putting together some of these, super adorable, beaver cupcakes. The recipe we’ve used is a gluten free pecan recipe, but feel try to use any of our other cake recipes too. You’ll need some good chocolate to melt down and decorate, as well as some Smarties, another Canadian favourite.

    For the Cupcakes


      112 g / 1/2 cup Mirage Margarine
      200 g / 1 cup Golden brown sugar, plus extra for topping
      2 eggs
      g / 1 cup Ground Pecans
      g / 1 cup Corn Flour (Masa, found in the flour aisle)
      60 g / ½ cup Quinoa Flour
      1/2 cup Cornstarch
      4 g / 1/2 tsp Baking soda
      4 g / 1/2 tsp Salt
      160 g / 2/3 cup Sour cream
      250 ml / 1 cup Milk


    1. Preheat the oven to 350°F(175°C).
    2. In a large bowl, cream the Mirage margarine and sugar until light and fluffy with a handheld electric mixer, which takes approximately 4 minutes.
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    4. Beat in the eggs, milk and sour cream and continue creaming for another 1 minute.
    5. In a separate bowl, whisk together the ground pecans, corn flour, quinoa flour, baking soda, salt and cornstarch. Add the dry ingredients to the batter and mix just until combined.
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    7. Line a muffin tray with liners and begin filling the liners ⅔ of the way full with the batter, place in the oven and bake for about 20 to 25, or until a toothpick inserted in the center comes out clean.
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    9. Remove the cupcakes from the oven and allow them to cool completely to room temperature.

    To Decorate


      24 Brown Smarties
      12 Red Smarties
      24 Whole pecan pieces
      4oz White chocolate
      4oz Dark chocolate
      1 batch of Your Grandmother’s Classic Chocolate Frosting
      12 chocolate dipped shortbreads (found in the cookie aisle)
      1 piping bag with a round tip fitted


    1. Begin by filling your piping bag with chocolate icing. Using the round tip completely ice the top of your cupcake, trying to keep the surface flat. Starting from the center of the cupcake pipe two half circle shapes to create the cheeks. Place in two pecans above the cheeks, as ears. Place a red Smartie in as a nose.
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    3. Melt the white chocolate and place it in a paper or disposable piping bag. Use the piping bag to carefully draw on two teeth coming out from under the cheeks. Place on two brown Smarties as the eyes, and use the white chocolate to draw the whites of the eyes.
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    5. Take one of the shortbread cookies, and place it chocolate side up, into the “back side” of the beaver to make a tail. Melt the dark chocolate and use a toothpick to draw on the irises of the beaver.
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    7. Serve these guys up to your friends and family this Canada day, but start prepping them the day before. These gluten free cakes store well in the fridge, for up to 2 days.

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    Chef Notes

    • Ground pecans are readily available at any bulk food store. But if for some reason they don’t carry them near you, you can always put whole pecans in the blender and grind them until they are fine, but not paste consistency.
    • If you’re not a fan of pecans, try replacing them with ground and whole almonds.

    Dreamy and Perfectly Crispy Pistachio Baklava

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    Baklava is a dish that varies by region. Sometimes it’s just almond, other times there are walnuts and spices. For this version we’ve include the rich and tasty Pistachio nut, paired with the flavours of honey, cinnamon and clove.



      400g / 2 cups Granulated sugar
      340g / 1 cup Honey
      355ml / 1 ½ cups Water
      2 sticks Cinnamon
      6 Cloves


      215g / 2 cups Almond slivers
      215g / 2 cups Pistachios, shelled
      50g / 1/4 cup Granulated sugar
      5g / 2 tsp ground Cinnamon
      1 package Phyllo dough (24 sheets)
      225g / 1 cup Mirage Margarine, melted


    For the Syrup

    1. In a deep pot, stir the sugar, water, honey, cinnamon sticks, and cloves over medium heat until the sugar dissolves, about 2 minutes.
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    3. Stop stirring, increase the heat to medium, and simmer until the mixture is slightly syrupy, about 5 minutes. Strain out the cinnamon sticks and whole cloves, and set aside.
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    For the filling

    1. Preheat the oven to 350F (175C).
    2. Pulse the nuts in a food processor until fine, about the size of a lentil. Add in the sugar and cinnamon, then give it a quick pulse to combine everything together.
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    4. Grease a 13-by-9-inch baking pan lightly with melted Mirage margarine.
    5. Place a sheet of phyllo in the pan and lightly brush the entire sheet with margarine. Repeat this with 7 more sheets.
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    7. Spread half of the nut filling, evenly over the phyllo. Top with 8 more sheets, brushing each layer with margarine. Use any torn sheets in this middle layer. Spread with the remaining nut mixture and end with a top layer of 8 phyllo sheets, continuing to brush each layer with margarine. Trim any overhanging edges.
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    9. Using a sharp knife, cut 3 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
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    11. Just before baking, sprinkle the top of the pastry with cold water. This keeps the pastry from curling.
    12. Bake for 20 minutes, then reduce the heat to 300F (150C) and bake until golden brown, about 15 minutes.
    13. Remove from the oven, then cut through the scored lines, through to the bottom.
    14. Pour the syrup slowly over the hot baklava and let cool for at least 4 hours, but preferably, overnight.
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    16. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.

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    Chefs Notes

    • If you’re not a fan of pistachios, go ahead and just use 4 cups of almonds.
    • When using phyllo, if you’re finding some sheets that are cracked, try layering them between more whole sheets.
    • Between building the layers, be sure to cover the phyllo with a dry towel to keep it from drying out too quickly.

    Picnic-Ready Blueberry Handpies

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    When blueberries start to show up at the local market, you know you must be in that sweet spot, in the middle of summer. The warm nights, and weekends spent enjoying the outdoors, could only be made better by having these delicious blueberry hand pies traveling with you. Make them ahead of time as they’ll keep in an airtight container for up to 3 days, if you can keep your hands off of them.


      1 recipe Mirage Puff Pastry
      15g / 2 tbsp All-purpose flour, plus extra for dusting
      75g / ⅓ cup Mirage margarine, melted
      300 g / 1 ½ cups Blueberries
      15ml / 1 tablespoon fresh lemon juice
      50g / ¼ cup sugar
      1 large egg, whisked with 1 teaspoon water
      Turbinado sugar for dusting


    1. Preheat the oven to 375°F.
    2. Roll out the puff pastry on a floured surface to a 15×12″ rectangle.
    3. Cut the puff into 6 rounds.
    4. In a large bowl, toss the blueberries with the flour, and sugar until they are fully coated.
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    6. Pour the melted margarine and lemon juice, over the berries and toss again.
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    8. Brush the edges of the pastry rounds with water, and mound some blueberries in center of each.
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    10. Fold the dough over, and pinch the edges together to seal with a fork or your fingers.
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    12. Brush the pies generously with egg wash, and sprinkle with the turbinado sugar.
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    14. Cut 2 or 3 slits in the tops of each pie to allow steam to vent out, then transfer them to a baking sheet lined with parchment or a silicone mat.
    15. Bake the hand pies, rotating the sheet halfway through, until juices are bubbling and the pastry is golden brown, about 25 to 30 minutes (the juices will run onto parchment).
    16. Transfer them to a wire rack, for only a few minutes and serve warm or at room temperature.
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      Chef Notes

      • If you can get your hands on wild blueberries, by all means, use them. They have an amazing, mouth watering, floral scent, that finishes off with a sweet and tart kick in the mouth, that lets you know summer is here.

    Summer Day Matcha Green Tea Shortbreads

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    Shortbread cookies make a great accompaniment to tea. They’re even better when made with green tea in them! Matcha, is a ground green tea, full of antioxidants and a sweet, almost fruity flavour. Try this matcha shortbread cookie paired with a variation of our lemon curd, a nice tart grapefruit curd. Can’t find matcha at your grocery store? Try checking out your local tea shop and see what they have in stock, they’re sure to set you on the right track.


      226 g / 1 cup Mirage Margarine, room temperature
      60 g / ½ cup Icing sugar, sifted
      260 g / 2 cups All-purpose flour, sifted
      5 ml / 1 tsp Vanilla extract
      2 g / 1 tsp Salt
      7g / 1 tbsp Matcha green tea powder


    1. Pre-heat the oven to 325°F(160°C).
    2. In a large bowl with an electric mixer, cream the Mirage Margarine, the icing sugar, the matcha powder, vanilla and salt on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
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    4. Scrape down the margarine mixture once more and add in the flour.
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    6. Mix on low speed just until the dough is combined and even. Over-mixing will make a tough cookie, so stop once the flour is no longer visible.
    7. Wrap the dough in plastic wrap in the shape of a long tube, and let rest in the refrigerator for 30 minutes. This will allow the dough to properly hydrate the flour and make it easier to roll.
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    9. Remove from the fridge and cut out rounds about 2cm thick.
    10. Place on a parchment lined baking sheet with approximately 2cm of space between the cookies
    11. Bake the cookies in the oven for 8-12 minutes, or until the edges just start to turn golden. Be sure to rotate the tray after 6 minutes of baking.
    12. Transfer the cookies to a resting rack and allow them to cool before serving with grapefruit curd.

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    • These cookies store well in an airtight container.
    • Make the grapefruit curd and cookie dough ahead of time. Then when you plan on serving them, bake the cookies and serve them as a great after dinner dessert.

    Outta This World Pizza Monkey Bread!

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    In our household, nothing goes over better with friends and family than a delicious, warm, homemade pizza. This pizza monkey bread puts a spin on the traditional flat, open faced version. Prep all your ingredients in advance, so that filling and stuffing these little bundles of dough with fresh vegetables, pepperoni and cheeses, can be a family event where everyone is involved in the prep. Once this family fun dinner is complete, serve it with your favourite dipping sauces like a creamy caesar, or warm marinara sauce.


      1 recipe Mirage Milk Bun dough
      220g / 1 cup Pepperoni, sliced and cut in half
      1 medium Green pepper, diced
      1 medium Red pepper, diced
      230g / 2 cups Mozzarella, grated
      250ml / 1 cup Pizza Sauce
      ½ cup Mirage margarine, melted
      4g / 1 tbsp Dried Oregano
      4g / 1 tbsp Dried Basil
      10g / 1 tbsp Garlic, minced
      2g / 1 tsp Black pepper, ground
      35g / ⅓ cup Bread Crumbs


    1. Preheat the oven to 350F (175C).
    2. Prepare the Mirage milkbun dough up to Step 8, the last step before shaping the dough.
    3. Divide the dough into 18 pieces, then shape each piece into a ball. Do this by cupping your hand over the dough and rolling it around in a circle on the counter. Cover with a damp towel and rest for 10 minutes.
    4. Working one at a time, take a ball of dough and press down the center with your thumb to make a well. In it place a few pinches of pepperoni, cheese and peppers.
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    6. Fold the dough in half, around the filling and begin pinching the dough together, sealing it shut, leaving you with a half circle shape. Set aside, press down to gently flatten the dough, and cover with a damp towel, while you repeat with the remaining dough balls.
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    8. Once all the dough balls are filled, brush the inside of a bundt pan, with some of the melted Mirage margarine, then sprinkle across some of the breadcrumb.
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    10. In a medium sized bowl, mix together the melted margarine, garlic, oregano, basil and black pepper.
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    12. Dip one pizza bundle into the margarine and place it into the prepared pan. Repeat with the remaining bundles, until all of them are nicely tucked into the baking pan.
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    14. Cover with a damp towel, allowing the bundles to proof in the pan for 25-30 minutes.
    15. Bake for 30-40 minutes, uncovered until the dough is golden all over, or a thermometer inserted into the center of the bundle reads 212F (100C).
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    17. Remove from the oven,and leave the pan to cool for 8 to 10 minutes.
    18. Serve the buns in the pan, with a side of pizza sauce that has been warmed up, or your favourite creamy caesar dressing.

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    Chefs Notes

    • For a vegetarian option, try replacing the pepperoni with sliced mushrooms and some red peppers.
    • Make a cheese version by replacing the meat and vegetables with your mix of favourite cheeses and herbs.
    • If you don’t have the time to, or just don’t want to make the dough from scratch, head over to your local grocery store or bakery and buy 2 bags of their pre-made, ready to go pizza dough. It will save you time, and costs a little less.

    Crumbly and Delicious Ghoraibi

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      454g / 2 cups Mirage margarine
      120g / 1 cup powdered sugar
      200g / 1 cup granulated sugar
      500g / 4 cups all purpose flour
      285g / 2 cups blanched almond halves
      5ml / 1 teaspoon clear almond extract


    1. Preheat oven to 300 degrees.
    2. Beat Mirage margarine, almond extract, and sugars in a mixing bowl for 5 minutes, or until fluffy.
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    4. Slowly add in flour. If you do not have a heavy duty stand mixer, you may want to mix in half of the flour with the mixer, then the remaining with a spoon since you probably don’t want to burn out the motor on your hand mixer.
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    6. Chill the dough in the refrigerator for up to one hour.
    7. Roll out chilled cookie dough on a floured surface. Roll into a log that is 1 1/2 – 2 inches thick, and cut into coins, with a slight angle on the cut.
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    9. Place the coins on a lined baking sheet, topping each one with an almond, pressed in to the center of each.
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    11. Bake for 12 minutes or until golden around the edges.
    12. Remove them from the oven and cool on a wired rack, until you’re ready to serve them with jam and tea.

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    Chefs Notes

    • It’s very important to get a high-quality, pure almond extract as it is the highlight and main flavour of this delicate little cookie.

    Perfectly Rich & Creamy Lobster Mac & Cheese

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    The only thing better than mac and cheese, is mac and cheese with lobster. Lobster may sound pricey, but if you check out the frozen seafood section of your local grocery store, you’ll find it to be quite affordable and delicious! To thaw the meat, place the tails into a freezer bag and let them sit in a bowl of cold water. You’ll find they thaw really quickly.


      3 Lobster tails
      ¼ cup Chives, finely chopped
      500 ml / 2 cups Cheddar, medium to old, grated
      250 ml / 1 cup Mozzarella, grated
      250 ml / 1 cup Parmesan cheese, grated
      55 gm / ¼ cup Mirage Margarine
      250 ml / 1 cup Milk
      1 lt / 4 cups Macaroni pasta
      60 ml / 1/4 cup Roux, at room temperature


    1. Prepare pasta as directed on the package, tossing with some Mirage Margarine once strained.
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    3. While the pasta is cooking, use a knife to crack open the lobster shells. Remove the meat from the shells, and remove any of the dark brown or reddish intestine that runs through the center, close to the top of the lobster. Cut the lobster into large bite sized pieces, set aside.
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    5. In a medium stainless steel sauce pot over medium heat, melt the Mirage Margarine with the milk. Add in the roux and whisk until smooth.
    6. Bring this mixture to a simmer, and continue whisking until the sauce begins to thicken. The sauce should still be soft and flowing, so add more milk as needed, but you don’t want it too wet.
    7. Drop in the lobster pieces and simmer for 5 minutes.
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    9. Remove the sauce from the heat, and slowly whisk in the cheese 1 cup at a time.
    10. Once the cheese is fully incorporated, gently fold in the pasta and half the chives chives, evenly coating all the noodles.
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    12. Portion the into 4 bowls, top with the remaining fresh chives and serve!
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    Chefs Notes

    • For extra lobster flavour, start the prep the night before. Remove the lobster meat from the shells and soak the shells in the milk over night. This will allow the shells to infuse more lobster flavour into the dish.