Lobster Mac and Cheese
I posted this last month, but seeing how this has turned into Lobster week, I have decided to give it another spin.
The secret to this recipe is warming the lobster in butter. This will allow the flavor of the lobster to transfer to the butter carrying it throughout the whole dish. That will make a little go a long way. Just as reference a 1 pound lobster should yield about 3.5 oz (100g) of lobster meat.
Lobster Mac and Cheese
50g Butter
100g Lobster
1 tbls finely diced onion
2 tbls flour
1 cup milk
50 g swiss cheese
ΒΌ cup whipping cream
1 cup uncooked macaroni
Cook Macaroni and set aside
Melt butter in a large saucepan over medium heat. Once melted, add the onions and Lobster and sweat until onions are clear, remove the lobster leaving as much butter in the pan as posibble. stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then add the swiss chesse stir until the cheese is melted, add the whipping cream and lobster to finish and then season with salt
Stir in the Macaroni and stir until coated
