Lobster Mac and Cheese
Lobster Mac and Cheese. We need not say more except "you're welcome."
INGREDIENTS:
1 pound pasta (your favorite shape) cooked
4 tablespoons unsalted butter
2 large garlic cloves, minced
1/2 cup red onion, chopped fine
1/4 cup all-purpose flour
3 cups milk, at room temperature
1 & 1/2 cups sharp Cheddar cheese, grated (or your favorite)
1 & 1/2 cups grated Gruyere cheese, grated (or your favorite)
1 tablespoon Dijon mustard
1/2 cup fresh chives, chopped fine
1/4 teaspoon cayenne pepper
Sea salt and fresh ground pepper to taste
1 pound Florida spiny lobster, cooked and cut into medium sized chunks
1 cup panko bread crumbs
1 tablespoon olive oil
1/4 cup flat leaf parsley, chopped fine
3 large Florida tomatoes, sliced
PREPARATION:
1. Cook pasta until al dente according to package directions.
2. Drain, rinse with cold water, and drain again.
3. Place 4 tablespoons melted butter in a saucepot over medium-low heat.
4. Add garlic and onion.
5. Continue cooking until onion is translucent.
6. Next, whisk in flour and cook flour for several minutes until the raw flour smell is gone.
7. Carefully pour in milk and bring mixture to a boil over medium heat, whisking constantly.
8. Continue to cook and whisk until sauce is smooth and thick enough to coat a spoon.
9. Remove the sauce from the heat, and slowly whisk in cheeses a handful at a time.
10. Season the cheese sauce with Dijon, chives, cayenne pepper and salt and pepper to taste.
11. In a large mixing bowl, combine cheese sauce and cooked pasta.
12. Add the chopped lobster to the pasta mixture.
13. Lightly spray a baking dish with pan release spray.
14. Pour pasta mixture into baking dish. 15. Arrange sliced tomatoes on top of the pasta mixture.
16. In a small bowl, combine panko bread crumbs, olive oil and parsley.
17. Sprinkle bread crumb mixture evenly on top of the tomatoes.
19. Bake the lobster-tomato mac & cheese in a preheated 375 degree oven for about 10 to 20 minutes or until topping is crisp and cheese sauce is bubbly.
20. Let cool slightly before serving.
INGREDIENTS:
1 pound pasta (your favorite shape) cooked
4 tablespoons unsalted butter
2 large garlic cloves, minced
1/2 cup red onion, chopped fine
1/4 cup all-purpose flour
3 cups milk, at room temperature
1 & 1/2 cups sharp Cheddar cheese, grated (or your favorite)
1 & 1/2 cups grated Gruyere cheese, grated (or your favorite)
1 tablespoon Dijon mustard
1/2 cup fresh chives, chopped fine
1/4 teaspoon cayenne pepper
Sea salt and fresh ground pepper to taste
1 pound Florida spiny lobster, cooked and cut into medium sized chunks
1 cup panko bread crumbs
1 tablespoon olive oil
1/4 cup flat leaf parsley, chopped fine
3 large Florida tomatoes, sliced
PREPARATION:
1. Cook pasta until al dente according to package directions.
2. Drain, rinse with cold water, and drain again.
3. Place 4 tablespoons melted butter in a saucepot over medium-low heat.
4. Add garlic and onion.
5. Continue cooking until onion is translucent.
6. Next, whisk in flour and cook flour for several minutes until the raw flour smell is gone.
7. Carefully pour in milk and bring mixture to a boil over medium heat, whisking constantly.
8. Continue to cook and whisk until sauce is smooth and thick enough to coat a spoon.
9. Remove the sauce from the heat, and slowly whisk in cheeses a handful at a time.
10. Season the cheese sauce with Dijon, chives, cayenne pepper and salt and pepper to taste.
11. In a large mixing bowl, combine cheese sauce and cooked pasta.
12. Add the chopped lobster to the pasta mixture.
13. Lightly spray a baking dish with pan release spray.
14. Pour pasta mixture into baking dish. 15. Arrange sliced tomatoes on top of the pasta mixture.
16. In a small bowl, combine panko bread crumbs, olive oil and parsley.
17. Sprinkle bread crumb mixture evenly on top of the tomatoes.
19. Bake the lobster-tomato mac & cheese in a preheated 375 degree oven for about 10 to 20 minutes or until topping is crisp and cheese sauce is bubbly.
20. Let cool slightly before serving.