The first time I ate lobster was at the wedding rehearsal dinner of a friend from high school who was getting married. Of course, that may be pretty typical of wedding rehearsal dinners. I was pregnant with my son at the time, and we had left our then two-year-old daughter with her grandparents. At a beachfront barbecue at our hotel, lobsters fresh from the ocean were grilled and served with melted butter, and they were just perfect.
The second was the lobster pot pie on the tasting menu at Michael Mina in Las Vegas, where my husband and I again traveled sans-children for a long weekend of fun and good eating. After all, both times my husband and I were on vacation without our children, enjoying a weekend of no parenting and all fun. Cooking the lobster — and potentially ruining it — was not something I was keen on doing, however. After reading the recipe in the magazine, and then the one next to it for Artisanal Macaroni and Cheese , I decided to blend the two. The recipe below is an adapted version of those two recipes, and the dish was amazing.
With the first bite, I was nearly speechless.
Lobster Mac & Cheese Go Go Go Gourmet
For a wine pairing, I wanted something that would be able to cut through the richness of the dish. Preheat oven to degrees. Bring a 4 quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about minutes. Drain pasta, transfer to a bowl, and set aside. Melt 3 tablespoons butter in a 4-quart saucepan over low heat. Add the breadcrumbs and Parmesan, toss to combine, and transfer to a small bowl. Set aside.
Wipe out the pan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth.
Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Add in the cooked lobster pieces, half of the chives, and half of the scallions. Stir well to combine. Pour the mixture into a 9 x 13 inch baking dish and top with the remaining Comte and fontina. Sprinkle breadcrumb mixture over the top and bake until golden brown and bubbly, about 30 minutes.
Let cool for 10 minutes before serving. If you have a fish market you trust, you can use this method. Alternatively, you can poach or steam your own live lobster.
Lobster macaroni cheese
I am not that brave and have not yet tried cooking a live lobster. I am from Vancouver, Canada. Regards, Cheryl PS: I had a cooking school for a few years! Thank you,too, Cheryl for taking the time to let me know. I truly appreciate it. Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam.
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Romantic Dinner: Lobster Mac & Cheese, Arugula Salad and more
Cuisine: American. Servings : 4 - 5 servings. Calories : kcal. Author : Immaculate Bites. US Customary - Metric.
Lobster Macaroni and Cheese
Cook pasta al dente according to package instructions and drain. Bring to a simmer and let it simmer gently for about 2 minutes. Recipe Notes. Nutrition Facts. Calories Calories from Fat Vitamin A Calcium Iron 7. Comments Planning to serve this at a bbq. Can I freeze this or make ahead of time and reheat? Your recipe says use milk but the instructions say half and half.
Which one is correct? Will the pasta be cooked in oven?? What about over cooking lobster in oven??