Swanky Mac And Cheese
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 bunch
Asparagus910 g
Pasta (medium shell)910 g
Lobster2 cups
Fontina Cheese1 cup
Cheese (gruyère)1.5 cups
White Wine1
Bay Leaf1.5 quarts
Heavy Cream1
SaltDirections:
1
In a large pot of well-salted boiling water, blanch asparagus
2
(That is, dump the asparagus into boiling water for just a minute, and then take them out with some tongs and put them in a colander
3
Run cold water over them so they stop cooking
4
) Use the same water to cook your pasta, according to package directions
5
Toss a little olive oil into the cooked pasta so it does not stick together and set aside
6
In a large pot of boiling water, cook lobsters for approximately 6-8 minutes
7
When shells are bright red, remove from water, and place in ice water or run under cold water to stop the lobster from cooking any further
8
Remove claws, shoulder, and tail meat, and set aside
9
Dice celery, onions, and carrots, grate Fontina and Gruyère cheeses, and set aside
10
In a large pot of well-salted boiling water, blanch asparagus
11
(That is, dump the asparagus into boiling water for just a minute, and then take them out with some tongs and put them in a colander
12
Run cold water over them so they stop cooking
13
) Use the same water to cook your pasta, according to package directions
14
Toss a little olive oil into the cooked pasta so it does not stick together and set aside
15
In a large pot of boiling water, cook lobsters for approximately 6-8 minutes
16
When shells are bright red, remove from water, and place in ice water or run under cold water to stop the lobster from cooking any further
17
Remove claws, shoulder, and tail meat, and set aside
18
Dice celery, onions, and carrots, grate Fontina and Gruyère cheeses, and set aside
19
Sauce: 1
20
In a large pot, sauté diced veggies in olive oil
21
When veggies become translucent pour in white wine and add your bay leaf
22
Let the wine reduce by half and then add the heavy cream
23
Let the cream come just to a simmer and reduce to medium heat
24
After this reduces for approximately 20 minutes, add both cheeses (reserve a little for later)
25
Make sure to stir frequently
26
You want the sauce just hot enough to melt the cheese, but if it gets any hotter, you'll run the risk of the cream and oils separating
27
Once the cheese is incorporated, season with salt and pepper to your liking
28
Go easy on the salt, though — it does not take much to release the flavor of this cheese sauce
29
You can use white or black pepper, whichever you prefer
30
After seasoning, strain the cheese sauce through a medium-to-small mesh sieve or colander
31
In a large pot, sauté diced veggies in olive oil
32
When veggies become translucent pour in white wine and add your bay leaf
33
Let the wine reduce by half and then add the heavy cream
34
Let the cream come just to a simmer and reduce to medium heat
35
After this reduces for approximately 20 minutes, add both cheeses (reserve a little for later)
36
Make sure to stir frequently
37
You want the sauce just hot enough to melt the cheese, but if it gets any hotter, you'll run the risk of the cream and oils separating
38
Once the cheese is incorporated, season with salt and pepper to your liking
39
Go easy on the salt, though — it does not take much to release the flavor of this cheese sauce
40
You can use white or black pepper, whichever you prefer
41
After seasoning, strain the cheese sauce through a medium-to-small mesh sieve or colander
42
To the bowl: 1
43
In a large sauté or baking pan over medium heat, add your cheese sauce and lobster
44
Once heated add your pasta and the little bit of cheeses you reserved
45
You should get a nice mac and cheese consistency
46
You can always add more cheese
47
The final step is to add sliced asparagus just before plating
48
This will ensure that they remain nice and green
49
Once the mac and cheese is in the bowl, here's your final touch, and the most important! Drizzle a modest amount of truffle oil over the entire dish
50
If you do have access to white truffles, 3-4 slices on top is divine
51
Enjoy
52
In a large sauté or baking pan over medium heat, add your cheese sauce and lobster
53
Once heated add your pasta and the little bit of cheeses you reserved
54
You should get a nice mac and cheese consistency
55
You can always add more cheese
56
The final step is to add sliced asparagus just before plating
57
This will ensure that they remain nice and green
58
Once the mac and cheese is in the bowl, here's your final touch, and the most important! Drizzle a modest amount of truffle oil over the entire dish
59
If you do have access to white truffles, 3-4 slices on top is divine
60
Enjoy