Lobster Macaroni and Cheese
Lobster and Macaroni Gratin
Maine Lobster Macaroni Cheese with Truffle Oil

>Macaroni And Cheese With Lobster
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Lobster Macaroni and Cheese

the Food Network

1 pound macaroni
1 (2 pound) lobster, split
1 small onion, diced
2 tablespoons unsalted butter
2 cups milk
1 small clove garlic, minced
1 shallot, chopped
10 black peppercorns
Kosher salt
Freshly ground black pepper
5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons
cornstarch and water
2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and
Pecorino Romano
3 tablespoons panko bread crumbs (Japanese)

Preheat oven to 350 degrees F. In a large pot, cook the pasta until al
dente. Drain the pasta and reserve, also reserve the water. Steam the
lobster over the water for 3 minutes, then cool, remove the meat, and
reserve both the meat and the shell. In a medium sauce pot, sweat the
onions in 2 tablespoons butter, and remove. In the same pot, scald the
milk and add the garlic, shallots, and peppercorns. Add the lobster shells
to create a fish stock. Bring the "stock" to a boil, then reduce the heat
to a simmer, season with salt and pepper, and cook for 20 minutes.
Meanwhile, make a roux by combining 5 tablespoons of flour with 5
tablespoons of butter in a small sauce pot over medium-high heat. Cook
until it thickens and develops a golden yellow color. Set aside roux.
Strain the stock and return it to the pan. Once the stock begins to simmer
again, start whisking the cheeses in slowly until fully incorporated (this
will also thicken the sauce). Add the roux to thicken a little more, and
then add the reserved onions and lobster meat. Toss the sauce with the
pasta, and transfer it to a small baking dish. Top with bread crumbs, and
bake for 8 to 12 minutes, or until bubbly and browned. Cook's Note:
Different shapes of macaroni make this dish more fun.


Lobster and Macaroni Gratin

Adapted from Roger Verge's book Entertaining in the French Style
Show: The Essence of Emeril

2 tablespoons unsalted butter
4 pounds lobster, claw and tail meat removed, and set aside, discard the
shell and reserve the coral and tomalley
1/4 cup Cognac
1/4 cup small diced carrot
2 tablespoons small diced celery
3 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/2 cup port wine
1 bouquet garni
3 cups plus 2 tablespoons creme fraiche
7 ounces tiny macaroni, cooked al denta and tossed with olive oil
1 egg yolk
3 tablespoons shredded Gruyere cheese, plus 1 tablespoon
Salt and pepper
2 cooked whole lobster claws
Long chives
1 tablespoon chopped chives

Preheat oven to 400 degrees. In a large saute pan, heat the butter. When
the butter is melted, add the lobster meat and saute until the lobster
meat has turned red. Add the Cognac and flame. Stir in the carrots,
celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup
of the creme fraiche. Season with salt and pepper. Cover the saute pan and
simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw
and tail meat into 1/4 inch slices. Whisk in the reserved coral and
tomalley into the cream mixture. Fold in the lobster meat and pasta.
Season with salt and pepper. Divide the mixture between the 6 individual
ramekins. In a small mixing bowl, whisk the remaining creme fraiche until
thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top
each ramekin with the cheese mixture. Place in the oven and cook for 8-10
minutes or until the top is lightly browned. Place on a plate. Garnish
with whole lobster claw meat, grated cheese, long chives, and chopped
chives.



Maine Lobster Macaroni Cheese with Truffle Oil

Show: Dinner: Impossible
Episode: Miles Off the Coast: Fundraiser: Impossible

Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly

1 pound lobster meat
2 tablespoons grapeseed oil
1 pound dried macaroni pasta
1/2 cup butter (1 stick)
1 cup chopped white onion
2 cloves chopped garlic
1/2 cup all-purpose flour, or as needed
2 bay leaves
1 cup fish stock or vegetable stock
1/2 cup heavy cream
2 cups sharp shredded Cheddar (8 year-old aged if you can get it)
Salt
White pepper
White truffle oil (2 or 3 tablespoons)
1/4 cup chopped fresh chives

Bring a pot of water to boiling for the pasta. Saute lobster meat in oil
until it is no longer translucent, and set aside. Cook the pasta until al
dente and drain well so that you don't have excess cooking water which
will dilute the flavor. While the pasta is cooking, melt butter in a large
saucepan over medium heat, and add the onion and garlic, cooking until
translucent, being careful not to burn it. Add the flour a little at a
time to make a roux. Do this gradually because some batches of flour
absorb more than others and you may not need as much. Add the bay leaves,
and then incorporate the vegetable or fish stock a little at a time to
form a smooth sauce. Simmer for a least 10 minutes to allow the flour to
"cook out," then remove the bay leaves. Add the heavy cream and Cheddar,
then season with salt and white pepper. Stir the lobster meat into the
cheese mixture, then fold in as much pasta as you need to acquire the
right consistency for macaroni and cheese. Transfer to a serving bowl and
drizzle sparingly with truffle oil and garnish with chopped chives.

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