Enjoy a grownup version of macaroni and cheese with a lobster twist! Mac and cheese is always good, but lobster adds something to it you never thought possible. A great side dish or perfect for a main meal. See how to make this delicious dish with this recipe.
Kate enjoyed a spectacular fondue in Medregen, a little town in the Alps. The Gruyere, Emmenthaler and Apenzel cheeses used in that fondue led to the creation of this dish. Big chunks of her home state's luscious lobster add incredible flavor and texture. It's a warm and creamy meal to soothe the soul.
Ingredients:
Serves 6
Recommended Wine: Puligny-Montrachet
* 8 oz rotini pasta (or pasta of choice)
* 2 tbsp salted butter
* 1 cup whole milk
* 4 oz Gruyere cheese, grated
* 4 oz Emmanthaler cheese, grated
* 6 oz sharp cheddar cheese, shredded
* 4 oz cream cheese
* 1 tbsp olive oil
* 2 garlic cloves, minced
* 2 shallots, minced
* 1 lb cooked lobster meat, chopped
* 1 tbsp dry sherry
* 2 tbsp concentrated lobster stock* (recipe below or use store bought)
* salt & pepper
Lobster Stock
* 4 (1½ lb) lobsters
* 8 tbsp unsalted butter
* ¼ cup olive oil
* 2 medium onions, finely chopped
* 2 carrots, peeled and chopped
* 2 stalks celery, peeled and chopped
* 1½ tsp salt
* 2 cups dry white wine
* 1 cup Madeira wine
* 5 cups clam juice (or water)
* 3 cups tomato juice
* 1 head of garlic, with skins, cut in half horizontally
* ½ bunch fresh parsley, with stems
* 1 tbsp black peppercorns
* 2 bay leave
* 1½ tsp dried tarragon
* 1 tsp dried thyme
* ½ tsp cayenne
Make lobster mac and cheese
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