Lobster Morel Mac Cheese Recipe 455

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Steps:

• Drop the lobster in boiling water for no more than 45 seconds. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat. Save the body and shells, if desired, for other applications - otherwise discard. Cut the butter into small cubes. Place them in a small saucepan and add the water. Heat the 4 ounces of butter slowly - whisking it with the water until fully melted. Add the lobster meat. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat in medium/large pieces. The claw meat will break up in your fingers. Set aside. Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni. Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat. Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma. Stir in the cream and bring back up to a boil, stirring constantly. Add the milk and, again, bring to a boil. Reduce to a simmer and let cook for about 3 minutes. Add the cheeses, a handful at a time, and stir until fully incorporated. Add the morel powder. When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times). Dump the cooked pasta into a colander to drain off the water. Add the pasta to the sauce and stir together. Fold in the cooked lobster meat and serve right away.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
• Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
• Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
• Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
• Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
• Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
• Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
• Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

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:

• Drop the lobster in boiling water for no more than 45 seconds. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat. Save the body and shells, if desired, for other applications ¿ otherwise discard. Cut the butter into small cubes. Place them in a small saucepan and add the water. Heat the 4 ounces of butter slowly ¿ whisking it with the water until fully melted. Add the lobster meat. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat in medium/large pieces. The claw meat will break up in your fingers. Set aside.
• Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni. Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat. Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma. Stir in the cream and bring back up to a boil, stirring constantly. Add the milk and, again, bring to a boil. Reduce to a simmer and let cook for about 3 minutes. Add the cheeses, a handful at a time, and stir until fully incorporated. Add the morel powder.
• When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times). Dump the cooked pasta into a colander to drain off the water. Add the pasta to the sauce and stir together. Fold in the cooked lobster meat and serve right away.

Steps:

• For the lobster:
• Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil.
• For the beurre blanc:
• Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use.
• For the pasta:
• Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use.
• For the lobster oil:
• Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter.
• In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil.

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:

• Preheat the oven to 425°F (220°C).
• Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
• When cool, remove the meat and dice. Set aside.
• Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
• Cook the pasta in salted boiling water until al dente, about 7 minutes.
• Drain and set aside.
• In a large sauce pan, melt the butter over medium-low heat.
• Add the flour and whisk, cook about a minute.
• Add the Cognac and whisk. The mixture will thicken immediately.
• Slowly add the milk, while whisking.
• Increase the heat to medium and stir occasionally until it starts to bubble.
• The sauce will thicken enough to coat the back of a spoon.
• When it reaches this stage, add salt and pepper to taste.
• Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
• When all the shredded cheese has been added, add the mascarpone and stir.
• Remove from heat.
• Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
• Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
• Bake until golden brown and bubbly, about 10 minutes.
• Serve immediately.
• Enjoy!

Steps:

• Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
• Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
• Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
• Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.