I love lobster! So… if I ever see it on offer I always get it. I found a herb bread crumb recipe in one of Mario Baltali’s Cookbooks. The recipe called for shrimp but, I made it with Lobster instead ~Yum! Ingredients 2 Lobster tails […]
My Mom loved lobster! It was a funny thing because she hated to prepare, cook or even eat fish or seafood but, for some reason she loved lobster. My husband Peter happens to love lobster too! My family and friends always tell me that my […]
This is an old recipe from Bon Appetit Magazine and my friend Rebecca’s favorite thing I make! When she met her future husband, I had them over for dinner, and of course, this is what I made. Hmmm…I have to wonder…did the Lobster Mac & Cheese “seal the deal” for her…ha ha!!!
Lobster Macaroni and Cheese
MAKES 6 FIRST-COURSE SERVINGS
1 1 3/4- to 2-pound live lobster
2 tablespoons olive oil, divided
12 large shrimp, peeled, deveined, shells reserved
1 cup chopped onion
3/4 cup chopped peeled carrots
3/4 cup chopped celery
2 garlic cloves, peeled, flattened
1 Turkish bay leaf
1 tablespoon tomato paste
1/4 cup Cognacor brandy
3 cups water
4 tablespoons (1/2 stick) butter, divided
2 tablespoons all purpose flour
1 cup whipping cream
1 1/2 cups grated Fontina cheese (about 6 ounces)
8 ounces shell or gemelli pasta
6 ounces fresh crabmeat, picked over
2 tablespoons chopped fresh chives
Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into ½ -inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir inCognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.
Peter’s Wine Pick: Mission Point Pinot Noir