Lobster Macaroni and Cheese
Ingredients
- 57 g butter, plus 1 tablespoon for greasing dish
- Kosher salt
- 454 g penne pasta
- 2 small shallots, finely chopped
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 39 g all-purpose flour
- 60 ml white wine
- 960 ml heavy cream
- ½ teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- 480 ml shredded sharp white cheddar
- 225 g shredded Gruyère
- 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
- 60 ml panko bread crumbs
- 60 ml freshly chopped parsley leaves
Instructions
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Preheat the oven to 350 degrees F and adjust racks to the middle.
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Grease a 13 by 9-inch baking dish with butter.
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In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
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Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and sauté until translucent. Season with salt and pepper, to taste.
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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.
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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.
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Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
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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.
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Add the pasta and stir.
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Add to the greased baking dish and sprinkle with the panko crumbs and parsley.
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Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.
Notes
Imported from Mela.
