Lobster Bacon Macaroni And Cheese Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
• Preheat oven to 400 degrees F (200 degrees C).
• Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
• Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

Steps:

• SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
• Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
• CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
• NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
• TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
• Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• 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.

Steps:

• For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat. Add the lobsters to the pot, making sure that each lobster is completely submerged. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside.
• For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Simmer gently, whisking until smooth. Add the Gruyere and turn off the heat. Carefully stir and let melt. Taste for seasoning and stir occasionally until melted and smooth.
• Bring 4 quarts water to a rolling boil in a large pot over medium heat. Add salt and bring the water back to a boil. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Cook until the macaroni is still quite firm, about 7 minutes. Drain and transfer to a glass bowl. Add the cheese sauce and stir to combine; keep warm.
• Carefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Discard the tail and body shells but keep the heads. Cut the heads in half.
• For the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes.
• Add the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Stir to combine and return to a simmer until the butter melts, then remove from heat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Add the lobster and gently toss to fully coat. Season to taste with salt.
• Fill serving bowls halfway with macaroni and cheese and top with the lobster and sauce. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Finish with a pinch of salt.

Steps:

• Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
• In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
• Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
• Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

Steps:

• Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
• Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
• Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.
• Bon Appétit, September 2004.

Steps:

• Preheat oven to 375 degrees F.
• Add pasta to salted boiling water and cook according to directions on the package (usually 7 minutes). Drain well.
• Meanwhile, heat milk in a small saucepan, but do not boil it. In a large pot, melt butter and add flour. Cook over low heat for 3 minutes, stirring with a whisk. While whisking, add in the hot milk and cook for another two minutes until thickened and smooth. Remove from heat.
• Add in the cheeses, salt to taste, pepper, and nutmeg. Add the cooked pasta and lobster and stir well.
• Spoon mixture into 6 individual serving-sized ramekins.
• Bake for 30 to 35 minutes until bubbly and the lightly browned on top.

Steps:

• Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
• Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.
• Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
• Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.

Steps:

• Preheat the oven to 375 degrees F. Grease a large casserole dish.
• Meanwhile, in large saucepan, to make the roux, melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk.
• Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, salt and pepper to taste and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
• Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and brown. Top with fresh parsley or cilantro.

Steps:

• Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
• Gradually add cream, stirring until smooth.
• In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
• Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
• Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
• Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.