Lobster Mac & Cheese
Prep Time 45 minutes | Servings 4-6 people
Pasta
1 lb elbow pasta
4 liters water
2 teaspoons sea salt
2 teaspoons olive oil
bring water to boil, add salt, olive oil and pasta, cook for 8 minutes, wash with cold water, strain and put aside
Base
4 ounces aa unsalted butter
2 ounces shallots minced
1 ounce garlic minced
4 tablespoons Fino sherry wine
2 tablespoons original Tabasco sauce -2 tablespoons fresh thyme leaves
2 teaspoons Spanish sweet paprika -1 teaspoon white pepper
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper -1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
in a stock pot at low heat, cook the shallots and garlic with the butter 6-8 minutes, add remaining ingredients and cook 10 minutes more.... stir constantly with rubber spatula
Cheese Sauce
1 pint heavy cream 36%
4 ounces gruyere cheese shredded
4 ounces mild cheddar cheese shredded -2 ounces manchego cheese shredded
2 ounces philadelphia cream cheese
1 ounces miti bleu cheese crumbles
1 tablespoons lobster base
2 tablespoons white truffle oil
1 cup plain bread crumbs
add heavy cream to the Base until it reaches 120 degree, add remaining ingredients until 180 degrees about 15-20 minutes at low heat, stir constantly with rubber spatula .... remove and liquefy with food blender....
save 2 cups of sauce aside for the lobster meat.... toss the Pasta with remaining sauce and spread on a 2 inch deep baking pan, sprinkle 1 cup of plain panko coarse bread crumbs and bake for 10 minutes at 400 degrees, remove and put aside
Lobster Meat
4 Maine lobster tails 5-6 oz each -2 ounces aa unsalted butter
4 tablespoons Fino sherry wine
1 tablespoon white truffle oil -1/2 teaspoon sea salt
in a sauté pan cook the lobster meat 4 minutes at medium heat, add sherry wine and simmer covered for 4 minutes, remove and spread over the cooked pasta, sprinkle salt, drizzle truffle oil, garnish with fresh chervil, lemon wedges
Buen Provecho! Chef Mimmo
