Lobster Mac and Cheese
Yield: 6-8 servings
Ingredients |
Quantities |
Raw Lobster CK (Claw and Knuckle) Meat | 1 lb (454 g) |
Cooked Farfalle Pasta | 5 cups (1250 ml) |
2% Milk | 2 ½ cups (625 ml) |
Fontina Cheese | 1 cup (250 ml) |
Mascarpone Cheese | ½ cup (125 ml) |
Blanched Asparagus, finely sliced on bias | ½ cup (125 ml) |
Brandy | ¼ cup (60 ml) |
Shallot, finely chopped | 1 |
Cloves of Garlic, minced | 2 |
Brandy | 2 Tbsp (30 ml) |
Unsalted Butter | ¼ cup (60 ml) |
All-Purpose Flour | ½ cup (125 ml) |
Dried Bay Leaf | 1 |
Fresh Ground Cayenne Pepper | to taste |
Sea Salt | to taste |
Black Pepper | to taste |
Method
- Cook pasta and set aside.
- Bring milk, bay leaf and garlic to a gentle simmer.
- Remove pan from heat and allow flavours to infuse for 15 minutes.
- Melt butter in a saucepan and add shallots, sauté until shallots are translucent.
- Incorporate flour with a whisk.
- Cook at a low temperature until flour is golden in colour.
- Add brandy.
- Slowly whisk milk into flour mixture until fully incorporated.
- Cook for 10 to 15 minutes on low heat, whisking often, until sauce has thickened.
- Add cayenne and black pepper (Note: wait until end to season with salt, lobster will add much flavour.)
- Add lobster and cook in sauce until lobster is close to desired texture.
- Add cheese then the cooked pasta and asparagus, season to taste.
Method for Serving
- Garnish with cooked lobster, grated cheese and slices of asparagus.
- Serve immediately.
Recipe courtesy of Gourmet Chef Packers