Ingredients: |
Ingredients: 1 box (1 lb) macaroni (can be gluten free)
Kosher salt
2 small shallots, finely chopped
2 garlic cloves, finely chopped
Freshly ground pepper
5 T AP flour (or substitute)
1/4 C white wine
4 C heavy cream
1/4 tsp cayenne pepper
2 C Gruyere cheese
1 C smoked Gouda cheese
1 C sharp cheddar cheese
2 (8 oz) raw lobster tails, meat removed from shell & chopped
1/4 C panko bread crumbs, or gluten free bread crumbs
1/2 tsp smoked paprika
1/4 C freshly chopped parsley leaves
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Directions: |
Directions:Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 X 9 casserole dish with butter.
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drainthe pasta & reserve.
Add 4 T butter to a large pot over med heat. Once the butter shimmers, add the shallots & garlic and sauté until translucent. Season with salt & pepper to taste.
Add the flour and stir to toast, about 3 to 4 minutes. Add the white wine & reduce by half, about 2 minutes. Slowly add the cream, whisking we'll to remove any lumps. Addthe cayenne. Bringthe cream up to a simmer and turn the heat tol low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes.
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 and parsley. Bake for 25 minutes, remove from the oven and let rest for 10 minutes. Sprinkle with the paprika & parsley.
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This recipe for Lobster Mac and Cheese is from