This recipe was provided by a chef, restaurant or culinary professional. Spread the panko topping evenly over the mac and cheese mixture. Try to spread the lobster evenly in the pan. Grease a 9-by-14-inch gratin pan and pour in the mac and cheese mixture. Add the panko, lemon zest and chopped thyme and cook for a few minutes on medium heat while stirring to bring out the flavor. Combine the noodles, cheese sauce and lobster meat in a large bowl and check the seasoning, adjusting with salt and pepper as needed. Clean and chop the tails into 3/4-inch pieces. Pick the meat from the lobsters (tails, claws, knuckles and bodies if you are so inclined) and rinse off the lobster tomalley. While making the cheese sauce, bring the remaining stock (add a bit of water if needed) to a boil and cook the macaroni for 3 minutes (until half-cooked). Add salt and pepper to taste, take off the heat and let rest. When the cheese sauce is thick enough that it coats a spoon, add the Asiago, mascarpone, Gruyere, Cheddar and nutmeg. Heat the milk and 1 1/4 cups lobster stock in a separate pan and add it slowly to the butter and flour roux, cooking and stirring over low heat until it's thick, about 10 minutes. I had on hand- cheddar, gorgonzola, almond milk and gluten-free noodles. Scrape the mixture into a 4-quart casserole. Stir in the cooked pasta, onions and the lobster meat. Stir the cheeses into the milk mixture until the cheeses have melted. Add pasta and cook according to the directions on the package. This Buffalo chicken mac and cheese made with three kinds of cheese is rich and. Simmer over medium heat until the mixture is thick and smooth- about 10 minutes. Reduce until there are about 6 cups of liquid left.įor the cheese sauce: Melt the butter in a saucepan and sift in the flour, cooking on low heat for 1 minute. This is Inas variation on her Grown-Up Mac & Cheese (recipe 281825) and I have had it. Add the lobster juices to the cooking broth, then strain the broth through a fine-mesh sieve or cheesecloth and put back in the pot. Remove the lobsters and let them rest, draining into a container that can catch their juices (sometimes cracking the lobsters at this stage encourages more juice to be released). Add the lobsters, cover and keep at a rolling boil for 10 minutes. Add the wine, sea salt, seafood seasoning, leeks and thyme and boil for 2 to 3 minutes. For the quick lobster stock: In a large pot, bring 4 inches of water to a rolling boil.
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