From New Year’s Eve: Lobster Mac n’ Cheese
Recipe adapted from Food Network’s Ina Garten
- 1 pound “gnocchi” pasta or elbow macaroni
- 4 cups whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 2 cups Gruyere cheese, grated
- 2 cups Fontina cheese, grated
- 1 cup Parmigiano Reggiano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 2 medium steamed lobsters
- 1 leek top
- 1 clove garlic, bashed
- 1 cup panko bread crumbs
Break down the whole lobsters, extracting the meat from the claws, front legs and tail. Cut the meat into 1/4 inch chunks and set aside in fridge. Rinse the liver stuff from the head portion. Take the shells and head and place in stock pot, covering with water. Add leek tops and clove of garlic. Bring to a boil, then simmer for one hour. Strain the stock and discard the solids. Bring the strained stock to a boil.
Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Reserve some of the starchy stock after cooking, about 1/4 cup. Drain well.
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 reserved lobster stock that cooked the pasta and the milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Fontina and Parmesan, salt, pepper, and nutmeg. Add the cooked pasta and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Preheat the oven to 375 degrees F.
Melt the remaining 2 tablespoons of butter, combine them with the panko 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.
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