Macaroni Lobster And Artichoke Salad Food

QUICK ARTICHOKE PASTA SALAD

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

Steps:

• Special equipment: a broiler-safe 2-quart baking dish
• Position an oven rack at the center of the oven, and preheat the broiler.
• Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
• Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
• Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

MACARONI, LOBSTER, AND ARTICHOKE SALAD

Steps:

• Cook artichoke hearts according to directions. Drain. Combine macaroni, artichokes, and next 6 ingredients. Chill.
• Add mayonnaise and pile on a bed of lettuce. Decorate with radish slices.

LOBSTER MACARONI AND CHEESE

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.

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.

LOBSTER PASTA SALAD

Steps:

• Cook the pasta per package directions for al dente.
• Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
• To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
• Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
• Pour the dressing over the mixture; toss gently but thoroughly to mix.
• Cover and refrigerate at least 2 hours and up to 8 hours.
• If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
• Serve chilled.

ARTICHOKE PASTA SALAD

Steps:

• Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.

LOBSTER, ARTICHOKE AND SEAFOOD DIP

Steps:

• Soften cream cheese at room temperature or in microwave for 30 seconds. Cream cheese should be soft and able to be easily mixed by hand.
• In saute pan, heat butter over medium high heat.
• Add lobster meat and crab meat and cook 2-3 minutes until meat is slightly firm to the touch.
• Add artichoke, combine, stirring gently.
• Remove from heat and add cream cheese. Add Parmesan cheese.
• Mix cream cheese, lobster/artichoke mixture, and Parmesan well until it is completely incorporated.
• Stir in sour cream. If serving immediately, place dip in oven proof dish, sprinkle top with Parmesan cheese and goat cheese.
• Place under broiler on medium heat until top browns. Remember to leave oven door open and watch dip closely, as it will brown quickly. If saving for later, place dip in refrigerator and cover until needed.
• To serve, place dip in oven or.
• microwave proof dish and microwave for 1-2 minutes until warm. Sprinkle top with Parmesan cheese and goat cheese.
• Repeat broiler step #5 above.Garnish with diced tomato.