Lobster Morel Mac Cheese Recipe 455

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.

HOW TO MAKE MAINE'S BEST LOBSTER MAC AND CHEESE

Steps:

• Bring water to a boil and add salt. Cook pasta a 2-3 minutes less than what the directions state (before al dente). Use tongs to agitate the pasta a couple times to prevent sticking.
• Pour pasta into colander and shock with cold water until cool. Drain and set aside.
• Bring milk, bay leaf and garlic to a gentle simmer
• Remove from pan and allow flavors to infuse for 15 minutes
• Melt butter in a saucepan and add shallots. Saute until shallots are translucent has thickened
• Incorporate flour with a whisk. Cook at low temperature until flour is golden in color. Add brandy
• Slowly whisk milk into flour mixture until fully incorporated
• Cook for 10-15 minutes on low heat, whisking often, until sauce has thickened
• Add cayenne and black pepper (Note: wait until the end to add salt, lobster will add lots of flavor)
• Add lobster and cook in sauce until lobster is close to desired texture
• Finally add cheese and then add the cooked pasta and stir to combine

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

LOBSTER-MOREL MAC & CHEESE RECIPE - (4.5/5)

Steps:

• Drop the lobster in boiling water for no more than 45 seconds. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat. Save the body and shells, if desired, for other applications - otherwise discard. Cut the butter into small cubes. Place them in a small saucepan and add the water. Heat the 4 ounces of butter slowly - whisking it with the water until fully melted. Add the lobster meat. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat in medium/large pieces. The claw meat will break up in your fingers. Set aside. Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni. Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat. Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma. Stir in the cream and bring back up to a boil, stirring constantly. Add the milk and, again, bring to a boil. Reduce to a simmer and let cook for about 3 minutes. Add the cheeses, a handful at a time, and stir until fully incorporated. Add the morel powder. When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times). Dump the cooked pasta into a colander to drain off the water. Add the pasta to the sauce and stir together. Fold in the cooked lobster meat and serve right away.

LOBSTER-MOREL MAC 'N' CHEESE

Steps:

• Drop the lobster in boiling water for no more than 45 seconds. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat. Save the body and shells, if desired, for other applications ¿ otherwise discard. Cut the butter into small cubes. Place them in a small saucepan and add the water. Heat the 4 ounces of butter slowly ¿ whisking it with the water until fully melted. Add the lobster meat. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat in medium/large pieces. The claw meat will break up in your fingers. Set aside.
• Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni. Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat. Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma. Stir in the cream and bring back up to a boil, stirring constantly. Add the milk and, again, bring to a boil. Reduce to a simmer and let cook for about 3 minutes. Add the cheeses, a handful at a time, and stir until fully incorporated. Add the morel powder.
• When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times). Dump the cooked pasta into a colander to drain off the water. Add the pasta to the sauce and stir together. Fold in the cooked lobster meat and serve right away.

HIGH-END LOBSTER MAC AND CHEESE RECIPE BY TASTY

Steps:

• Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½-4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
• Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1-2 minutes.
• Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
• Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
• Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
• Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
• Place the baking sheet under the broiler for 3-4 minutes, or the cheddar cheese is melted and golden brown.
• Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
• Enjoy!