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 MAC & CHEESE
Using lobster and crab makes this macaroni cheese really special - perfect for an indulgent weekend meal. Top with garlic breadcrumbs for a crispy finish
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 17
Steps:
- Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
- Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.
- Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
- Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.
Nutrition Facts : Calories 731 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.5 milligram of sodium
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 MACARONI AND CHEESE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
- In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
- Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
- Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.
KATO'S LOBSTER MAC N CHEESE FOR TWO
I love lobster and I am always on the look out for new ways to prepare it. Mac n cheese is a personal favorite; making it easy for me to say, behold this perfect match. I hope you will enjoy this tasty quick and easy to make dish. It is rich, creamy and oh so cheesy with a layer of delicious sweet lobster. It doesn't get better than this.
Provided by Baby Kato @BabyKato
Categories Seafood
Number Of Ingredients 15
Steps:
- Put milk in a small pot and warm on low until needed.
- Put a pot of water to boil for macaroni. Add salt. Once the pot of water is boiling add the macaroni and cook for 8 - 10 minutes. Drain the pasta and set aside until needed.
- Put a pot on medium heat and melt the butter. Slowly add the flour and cook briefly, about 2 minutes, constantly stirring, until it turns a slightly gold color.
- Slowly add the warmed milk to the roux mixture; cook on low, whisking until the sauce is smooth and thickens. Next add the salt, pepper and nutmeg, stir well .
- Now, add all the shredded (4) cheeses to the warm white sauce, stir well until all the cheese has melted and then set aside until needed.
- Place half of the cooked pasta in a (8 x8 or 9 x9 cake pan) and then add half the diced cheddar cheese and top it with half the cheese sauce.
- Add all the drained lobster meat evenly over the cheese sauce. Now, you will add the rest of the pasta, then the diced cheese and top it off with the rest of the cheese sauce.
- In a small bowl add the fresh bread crumbs and the melted butter, making sure to coat evenly. Top the macaroni dish with the fresh buttered bread crumbs and any remaining butter.
- Bake in a preheated 375 degree oven for 30 - 35 minutes. Enjoy, enjoy, enjoy.
LOBSTER MAC AND CHEESE
Lobster mac and cheese for two.
Provided by Christina Lane
Categories Dinner Recipes for two
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 375, and spray 2 oval 0.6L baking dishes lightly with cooking spray (or use extra butter to grease them).
- Bring a large pot of salted water to a boil, and cook the pasta until almost done (about 1 minute shy of package cooking time); drain and set aside.
- Using kitchen shears, cut down either side of the lobster tail, and remove the meat. Chop it into 1" chunks.
- Melt 1 tablespoon of the butter in a skillet over medium high heat, and cook the lobster pieces in it while stirring occasionally for about 3-4 minutes. The lobster pieces will start to turn opaque and firm up; they will continue to cook in the oven, so remove them from the skillet and let cool.
- In a sauce pan, melt 2 tablespoons of butter over medium low heat, and add the flour. Whisk over low heat for 2 minutes, and then add the milk slowly. Cook this mixture until it thickens and coats the back of a spoon, about 4 minutes.
- Turn off the heat from the milk mixture, and add the grated cheeses, salt, pepper and nutmeg. Stir to melt the cheeses.
- Finally, stir in the cooked lobster and pasta, and stir to combine. Divide this mixture between the two baking dishes.
- In a small dish, melt the remaining 1 tablespoon of butter, and stir in the Panko bread crumbs to coat. Sprinkle this mixture evenly over both dishes.
- Bake for 20-25 minutes, until bubbly and lightly golden brown.
Nutrition Facts : Calories 780 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 48 grams fat, Fiber 2 grams fiber, Protein 40 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 984 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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.
MACARONI AND CHEESE FOR TWO
This is one of those dishes that our family calls "a Mama recipe." My mother rarely consulted a cookbook, so when asked for a recipe, she could only estimate. I've worked out the ingredients to make it for two, but it can easily be doubled. It's simply a good, wholesome dish most folks seem to enjoy. -Betty Allen, East Point, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 447 calories, Fat 27g fat (18g saturated fat), Cholesterol 190mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CREAMY MACARONI & CHEESE - FOR TWO OR ONE
I shouldn't be surprised that there are more than 600 recipes for this dish. After reading many, many of them, I have come to the conclusion that this one has it's place here at Zaar. The sauce is smooth and creamy, with little pockets of melted cheese throughout. I hope you like this as much as I do. Cooking time includes the making of the sauce and baking.
Provided by Diana 2
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven at 350°F.
- Cook pasta in boiling salted water until al-dente. Drain and set aside.
- Heat the milk in the microwave, on high for 1-1/2 minutes.
- In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
- Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
- Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
- After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
- *Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
- Add the drained pasta and mix well.
- Fold in the cubed cheese.
- Pour into two greased onion soup bowls.
- Bake for 20 - 25 minutes.
- Allow to cool a bit before serving.
Nutrition Facts : Calories 701.2, Fat 41.8, SaturatedFat 26.1, Cholesterol 126.7, Sodium 924.2, Carbohydrate 51.3, Fiber 2.5, Sugar 3.4, Protein 30.2
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- In a large pot, bring water to a boil and add pasta, cooking according to the directions on the box. Drain well.
- In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While you're still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, cheddar, salt, and pepper. Add the cooked pasta, lobster meat, and shrimp. Stir well to coat everything with the cheese mixture.
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