Truffled Lobster Mac And Cheese Food

LOBSTER MAC & CHEESE

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.

CHEF JOHN'S LOBSTER MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
• Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
• Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
• Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
• Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
• Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
• Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
• Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

TRUFFLE LOBSTER MAC N' CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Make the lobster butter: In small bowl, add the lobster roe and macerate with a whisk. Add 2 tablespoons butter and emulsify the roe with the butter.
• Make the breadcrumbs: Heat 4 tablespoons butter in a medium skillet over medium heat until melted and foamy, about 1 minute. Stir in the breadcrumbs and cook, stirring often, until golden brown, about 4 minutes. Season with salt and pepper to taste and set aside.
• Make a bechamel: In a medium saucepan, heat the milk and heavy cream.
• In a large saucepan, melt the remaining 6 tablespoons butter over medium heat. Add the rosemary and saute until fragrant, 2 to 3 minutes. Add the flour and cook, stirring constantly, until it forms a light golden paste (make sure it doesn't brown), 5 to 6 minutes. Add the warm milk and cream and whisk until incorporated. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened and coats the back of a spoon, about 15 minutes. Add the cheeses and whisk while the bechamel cooks, but do not let it boil. Cook until the cheeses are melted, then remove from the heat and season to taste with salt.
• Add the lobster butter and truffle butter to the bechamel and stir to fully incorporate. Add the cooked pasta and lobster meat and stir gently to combine. Transfer to a 9-by-13-inch baking dish and sprinkle with the breadcrumbs. Bake until heated through and bubbling around the edges, about 20 minutes.

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.

MAINE LOBSTER MACARONI CHEESE WITH TRUFFLE OIL

Steps:

• Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.

TRUFFLE LOBSTER MAC & CHEESE WITH PANKO TOPPING | 2 SERVINGS

Steps:

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Thinly slice chives.
• Melt 1 TBSP butter in a large pan over medium heat. Add panko and a pinch of salt and pepper. Cook, stirring occasionally until golden brown, 3-5 minutes. Remove pan from heat. Transfer panko to a small bowl; stir in half the truffle zest and set aside. Wipe out pan. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)
• While pasta cooks, using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail. Remove meat from shell by pressing down gently on either side of the shell to crack it. Discard shell. Halve tail lengthwise and discard large vein if present. Roughly chop lobster into ½-inch pieces.
• Heat a drizzle of oil in same pan used for panko over medium-high heat. Add lobster pieces and cook until slightly opaque, 3-4 minutes. Add 1 TBSP butter to pan; once melted, spoon over lobster until meat is opaque and cooked through, 1 minute more. Season with salt and pepper. Transfer to a plate.
• To pot used for pasta, add cream sauce base, stock concentrate, and ½ cup water; stir to combine. Cook over medium-high heat until gently bubbling, 1-2 minutes. Reduce heat to medium; stir in cheddar, Italian cheese blend, cream cheese, and remaining truffle zest until melted and thoroughly combined. Season with salt and pepper.
• Stir drained cavatappi and lobster into pot with cheese sauce. If pasta seems dry, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper.
• Transfer mac and cheese to an 8-by-8-inch baking dish. Sprinkle with panko; bake on top rack until browned and crisp, 3-5 minutes. Garnish with chives. Divide between plates or serve directly from baking dish.

TRUFFLED MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
• Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

LOBSTER MAC AND CHEESE

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.