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Lobster  Mac & Cheese Prep Time: 10 Minutes Cook Time: 25 Minutes Ready Time: 35 Minutes Ingredients 1 lb Medium Elbow Pasta Shell Lobster Cheese Sauce 1 lb frozen lobster meat 1 cup dry white wine 4 cups Milk 1/2 teaspoon freshly ground black pepper 1 cup shredded Fontina cheese 1 cup shredded Gruyère cheese 1 cup mascarpone cheese 6 tablespoons unsalted butter 1 onion, diced 2 cloves garlic, minced 1 cup all-purpose flour Crumb Topping 2 tablespoons olive oil 1 1/2 cups panko crumbs 1/4 cup chopped fresh parsley 2 tblsp Italian Seasoning 2 tablespoons finely grated lemon rind Directions Lobster Cheese Sauce 1. In a bowl, combine Fontina, Gruyère and mascarpone cheeses and set aside 2. In large saucepan, melt butter over medium heat 3. Cook onions and garlic for 5 minutes or until softened 4. Stir in flour; cook, whisking, until mixture turns light golden, about 3 minutes 5. Pour in the wine and let reduce for 2 minutes or till the alcohol escapes 6. Add the milk, the lobster meat and the pepper and bring to a boil, whisking constantly 7. Reduce heat to medium-low. Cook until thickened, about 5 minutes 8. Whisk in cheese mixture just until smooth; remove from heat Assembly In large saucepan of boiling salted water, cook pasta according to package directions, and drain well Fold into sauce mixture In a mixing bowl, mix together the crumb toppings In an oven proof bowl, pour in the Lobster Macaroni and cheese mixture Top with the Crumb Topping and bake in an preheated 350 F oven for 10 minutes or till the top turns golden brown
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