Lobster Macaroni and Cheese
Ingredients
2 live lobsters, roughly 3 pounds
total
1 lb elbow macaroni
1 clove garlic
2 large shallots
1 cup fontina cheese
1 cup gruyère cheese
1 cup heavy cream
1 cup light cream
1 cup dry white wine
1 tbsp butter
1 tbsp olive oil
1 tbsp flour
1 cup fresh parsley
Lobster Macaroni and Cheese
Cooking
1.) Remove heavy and light cream from refrigerator and allow to come to room
temperature. Mince garlic and shallots, and roughly chop parsley.
2.) In an extra large stockpot, bring salted water to a rough boil to cook lobsters
and in a regular stockpot, bring salted water to a rough boil for pasta.
3.) Add live lobsters to large stockpot and cook for 12-14 minutes, or until
shells have turned bright red. Add macaroni to the other pot and cook until al dente - timing
will vary by pasta brand.
4.) Let lobsters cool. Drain macaroni and toss with 1 tbsp olive oil so it
doesn't stick together. Cover to keep warm.
5.) When lobsters are cool enough to handle, use a lobster cracker to remove claw and tail
meat, and chop into large chunks. Reserve.
6.) Heat olive oil in a skillet over medium-high heat. Add shallots and garlic and
cook for 3 minutes. Add lobster meat and wine and cook down for 5 minutes then remove from heat
and set aside.
7.) In a small sauce pan, melt butter over medium-low heat. Add flour, stirring until it forms
a paste, about 2 minutes.
8.) Add cream and stir into paste, then bring to a simmer. Add cheese and stir until it reaches
a creamy consistency, then flavor with salt and fresh ground pepper to taste.
9.) Mix macaroni, lobster mixture, and cheese sauce in a large serving bowl, stirring well.
Garnish with parsley and serve!
Next
Recipe: Lobster
Tacos with Corn & Cilantro Cream Sauce
|
|
