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 & CHEESE RECIPE BY TASTY
Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives
Provided by Dylan Keith
Categories Sides
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C).
- Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
- When cool, remove the meat and dice. Set aside.
- Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
- Cook the pasta in salted boiling water until al dente, about 7 minutes.
- Drain and set aside.
- In a large sauce pan, melt the butter over medium-low heat.
- Add the flour and whisk, cook about a minute.
- Add the Cognac and whisk. The mixture will thicken immediately.
- Slowly add the milk, while whisking.
- Increase the heat to medium and stir occasionally until it starts to bubble.
- The sauce will thicken enough to coat the back of a spoon.
- When it reaches this stage, add salt and pepper to taste.
- Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
- When all the shredded cheese has been added, add the mascarpone and stir.
- Remove from heat.
- Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
- Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
- Bake until golden brown and bubbly, about 10 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 718 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 2 grams, Protein 40 grams, Sugar 7 grams
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 & 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 MAC AND CHEESE
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
- Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g
HIGH-END LOBSTER MAC AND CHEESE RECIPE BY TASTY
Here's what you need: lobster tails, water, unsalted butter, all purpose flour, milk, fontina cheese, mascarpone, brandy, hot sauce, freshly grated nutmeg, kosher salt, freshly ground black pepper, dried cavatappi pasta, fresh chives, scallions, sharp aged white cheddar, black caviar, ramekins
Provided by Next Level Chef on Fox
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½-4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
- Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1-2 minutes.
- Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
- Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
- Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
- Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
- Place the baking sheet under the broiler for 3-4 minutes, or the cheddar cheese is melted and golden brown.
- Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 10 grams, Fat 41 grams, Fiber 0 grams, Protein 61 grams, Sugar 5 grams
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