Wednesday, April 6, 2011

Lobster Mac & Cheese


By Paul Briand

If you’re looking for a fish recipe for no-meat Fridays during Lent -- and you’re willing to fork over a few bucks -- here’s sinfully rich dish that combines lobster meat with very cheesy macaroni and cheese.

Fresh lobster meat -- picked from a cooked lobster -- isn’t cheap, but it’s oh so good when lightly sauted in butter and lemon then folded into a cheese sauce that combines Parmesan and Monterey Jack and is topped with sharp cheddar.

Ingredients
1 pound box of Rotoni macaroni
3 heaping tablespoons flour
8 tablespoons of butter, divided
3 cups of whole milk
7 ounce package of shredded sharp cheddar cheese
7 ounce package of shredded Monterey Jack cheese
7 ounce package of shredded Parmesan cheese
2/3 to 1 pound of fresh lobster meat
Old Bay seasoning
Lemon juice
Panko bread crumbs

Directions
1. Pre-heat oven to 350 degrees;
2. Cook the Rotoni according to the directions on the box, drain, set aside;
3. In a large skillet over medium high heat, melt 4 tablespoons of the butter and stir in enough flour to make a roux;
4. Add milk slowly to the roux, constantly stirring;
5. Reduce heat and add the Monterey Jack and Parmesan cheese, continuing to stir;
6. When cheese has fully melted, remove pan from heat;
7. In separate small saute pan over medium high heat, melt remaining butter then lightly saute lobster meat then spritz with a dash of lemon juice;
8. Return cheese skillet to the heat and fold the lobster fully into the mixture;
9. Add a generous palmful of Old Bay;
10. In large bowl, pour the drained Rotoni and mix in the lobster and cheese mixture;
11. Pour entire mixture into a large casserole dish, top with cheddar cheese;
12. Cook for 20 minutes, remove from oven and sprinkle bread crumbs (half a cup or so) then cook another 10 minutes;
13. Remove from oven, let sit about 5 minutes then serve in generous slices.



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