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Lobster Mac 'N Cheese (Sanctuary) Recipe

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This recipe for Lobster Mac 'N Cheese (Sanctuary) is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole lobsters 1 lb. each
1 lb. Gemelli pasta cooked
2 oz. olive oil
3 oz. butter
1 whole shallot chopped
1 1/2 cups fresh green peas
8 oz. lobster broth (recipe below)
4 oz. Mascarpone cheese
4 oz. Fontina cheese
To taste salt and freshly ground black pepper
2 oz. bread crumbs
Dish is garnished with chopped parsley and shaved black truffle

Lobster Broth

Yields 12 oz.

Ingredients:

2 whole lobster shells, meat removed
32 oz. cold water
8 oz. heavy cream
2 each red ripe tomatoes chopped
2 whole carrots chopped
2 oz. olive oil
1 oz. tomato paste
˝ bunch fresh tarragon
Directions:
Directions:
Boil lobster in salted water for 5-1/2 minutes. Remove lobster and submerge in an ice bath.
Cook pasta in boiling salted water for 8 minutes. Strain pasta onto a sheet pan, drizzle with olive oil and let cool at room temp.
Remove lobster meat from shell, set claws aside and roughly chop remaining meat. Reserve lobster shells.
Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallots lightly. Add fresh peas and lobster meat. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. Sauce should start to coat the pasta.
Add mascarpone cheese and Fontina cheese. Season with salt and pepper. Taste for flavor – more sauce can be added based on personal desired consistency.
Place Lobster Mac ‘n Cheese in a buttered casserole dish and cover lightly with bread crumbs. Bake in the oven at 325˚F for 5 minutes. Remove from oven and garnish with shaved black truffle and parsley.

Lobster Broth Preparation:

Place a medium sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.
Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduce to 1/3. Strain shells and reserve liquid.
Add heavy cream and reduce to a desired consistency. Season with salt and pepper.

 

 

 

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