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
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