Speared Spheres: Lobster Mac-N-Cheese Balls
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Elbow Macaroni2 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour450 g
Cheddar (grated)450 g
Smoked Gouda (grated)2 large
Egg3 cups
Seasoned Bread CrumbsDirections:
1
Gently remove the meat and chop into small chunks
2
Remove the tails from the water and cool
3
Cook the macaroni according to package instructions
4
Drain and rinse with cold water to stop the cooking
5
Transfer to a large bowl
6
Bring a medium pot of water to a boil and add the lobster tails
7
Cook for about 3 to 5 minutes
8
Add the meat to a small bowl and lightly season with salt and pepper, to taste
9
Set aside
10
In a medium saucepan, over medium heat, add the butter
11
Sprinkle the flour into the butter and stir it with a whisk
12
Cook for 2 minutes
13
Whisk in the warmed 2 cups of half- and-half into the flour mixture, working out any lumps
14
Cook until the sauce thickens, about 2 minutes
15
Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper, to taste
16
Gently mix in chopped lobster meat
17
Fold the lobster-cheese sauce into the macaroni
18
Pour the macaroni and cheese into a shallow pan and refrigerate until cold, at least 2 hours
19
Shape the cold macaroni and cheese into individual size balls and arrange them on a parchment paper-lined tray
20
Freeze the balls at least another 2 hours
21
In a shallow bowl, beat the eggs and 2 tablespoons half-and-half together to form an egg wash
22
Put the bread crumbs into another shallow bowl
23
Remove the macaroni and cheese balls from the freezer
24
Dip the frozen balls into the egg wash, then into the bread crumbs
25
Put the balls back into the freezer until you are ready to fry
26
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F
27
Fry the macaroni and cheese balls, in batches, until they are golden brown and center is hot, about 5 minutes
28
Remove the balls to a paper towel lined plate to drain
29
Skewer the balls with a long bamboo spears to help hold together, and serve