Lobster Macaroni And Cheese
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Butter450 g
Penne Pasta2 small
Shallot (finely chopped)2 cloves
Garlic (chopped)2 tbsps
Tomato Paste5 tbsps
All-Purpose Flour1 cup
White Wine4 cups
Heavy Cream1 tsp
Sweet Paprika1 tsp
Cayenne Pepper1
Bay Leaf2 cups
Gruyere (shredded)1 cup
Panko Bread CrumbsDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F and adjust racks to the middle
3
Grease a 13 by 9-inch baking dish with butter
4
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente
5
Drain the pasta and reserve
6
Add 4 tablespoons butter to a large pot over medium heat
7
Once the butter shimmers, add the shallots and garlic and saute until translucent
8
Season with salt and pepper, to taste
9
Add the tomato paste and flour and stir to toast, about 3 to 4 minutes
10
Add the white wine and reduce, by half, about 2 minutes
11
Slowly add the cream, whisking well to remove any lumps
12
Add the paprika, cayenne, and bay leaf
13
Bring the cream up to a simmer and turn the heat to low
14
Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes
15
When thickened, remove the bay leaves
16
Stir in the grated cheeses, a handful at a time, combining well after each addition
17
Add the chopped lobster meat to the sauce and stir well
18
Add the pasta and stir
19
Add to the greased baking dish and sprinkle with the panko crumbs and parsley
20
Bake for 25 minutes
21
Remove from the oven and let rest for 10 minutes before serving
22
Sprinkle individual servings with parsley