LOBSTER MAC AND CHEESE
For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
LOBSTER MAC AND CHEESE
Provided by Ina Garten
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.
LOBSTER MACARONI AND CHEESE
Steps:
- Preheat oven to 350 degrees F.
- In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
- Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.
CREAMY CHEESY LOBSTER CAVATAPPI
This is Ina's variation on her Grown-Up Mac & Cheese (recipe #281825) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 6-8 individual serving gratin dishes, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Try Ina's variation on this dish with lobster!
- Preheat the oven to 375ºF.
- Drizzle oil into a large pot of boiling salted water.
- Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
- Cook over low heat for 2 minutes, stirring with a whisk.
- Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
- Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
- Add the cooked macaroni and lobster and stir well.
- Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
- Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
- Enjoy!
Nutrition Facts : Calories 1155.5, Fat 60, SaturatedFat 36.1, Cholesterol 261.4, Sodium 1282.3, Carbohydrate 80.8, Fiber 3.1, Sugar 2.4, Protein 71
LOBSTER MAC & CHEESE
We went to Capital Grille and had the most wonderful dish ever made. This is us trying to duplicate it. I think we come pretty close.
Provided by huskerlayd
Categories Lobster
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
- Gradually add cream, stirring until smooth.
- In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
- Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
- Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
- Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.
Nutrition Facts : Calories 719.5, Fat 50, SaturatedFat 29.3, Cholesterol 233.7, Sodium 929.5, Carbohydrate 31.6, Fiber 1.3, Sugar 2.1, Protein 35.9
LOBSTER MACARONI AND CHEESE
Make and share this Lobster Macaroni and Cheese recipe from Food.com.
Provided by Little Suzy Homemak
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
- Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
- Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.
- Bon Appétit, September 2004.
Nutrition Facts : Calories 676.7, Fat 37.5, SaturatedFat 20.2, Cholesterol 270, Sodium 831.9, Carbohydrate 38, Fiber 2.4, Sugar 3.5, Protein 45.8
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