Refrigerate the chopped meat until needed.
#RECIPE FOR LOBSTER MAC AND CHEESE CRACK#
Crack the lobster tails, claws and knuckles and remove the meat, rough chopping it into bite-sized pieces. Remove the lobsters from the pot and cool down in ice water until cold. Place the lobsters in a large pot of boiling water and cook for 1 1/2 minutes.Place the mixture into a greased baking dish, top with Panko and bake for 20 minutes, or until the bread crumbs are nicely browned. Toss together the cooked macaroni, cheese sauce, paprika and lobster meat in a large bowl until well mixed.Stir in the stock (you can also use water or white wine) slowly to form a thick paste, then stir in the cheese, a half cup at a time, allowing each addition to melt before adding the next.Be careful not to let the butter brown when melting and be sure to not let the roux burn or change color. Stir or whisk the roux over the heat vigorously, until it starts to give off a toasty aroma, then cook for another minute or two.Melt remaining 4 Tbsp of butter in a saucepan over moderate heat and then add the flour all at once.Dice the partly cooked meat and set aside on a warm plate.of the butter, until it just starts to turn opaque. Saute the lobster meat for a minute or two in 2 Tbsp.Remove the meat from the lobster tails ( you can save the shells for making stock).It added more flavor to the stock and made a great presentation, too. You could also poach the lobster, but that seemed a bit of overkill for this recipe.įor the photo, I cooked the lobster shells in the pre-made seafood stock then spooned the finished mac and cheese into the shells. Roux, cheese, a little seafood stock, and you have the perfect sauce.Īs for the lobster, some pre-cooking seemed like a good idea, so I sautéed the lobster meat in a little butter, stopping just short of done. The formula is simple: three parts flour to two parts fat (butter or pan drippings). It is the basis for many great recipes and it’s not difficult to do, provided you have everything you need ready and measured, and provided you give it every bit of your attention for a few minutes. Making a roux is a skill worth mastering. If there is a key to making good mac and cheese, it’s the roux. I also happened to have some homemade seafood stock available, which helped maintain the flavor profile in the face of all that cheese. Lobster has great flavor, but I knew it would be easy to overpower that with strong cheese flavors, so I settled on some smoked Gouda, mild white Cheddar and a little Gruyère for the cheese. I couldn’t resist trying to make my own version.Īs you’ve probably figured out by now, I prefer preparing food from scratch, rather than using prepared sauces or processed foods. I came across one of these deals the other day, coincidentally not long after having lobster mac and cheese at one of our favorite neighborhood bistros. At 4-6 ounces, they’re terrific for lunch or for a “surf and turf” kind of meal, and wonderful for recipes that call for something less that a three-pound whole lobster. Every now and then, the local grocer offers up smallish lobster tails at a price that’s too good to pass up.
0 kommentar(er)
