Lobster Morel Mac N Cheese Recipes

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.

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.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
• Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
• Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
• Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.

MIZUNA LOBSTER MAC N' CHEESE

Steps:

• For the lobster:
• Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil.
• For the beurre blanc:
• Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use.
• For the pasta:
• Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use.
• For the lobster oil:
• Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter.
• In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil.

LOBSTER MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.
• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside.
• Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.
• Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 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 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.