I wish I could eat this picture.
When this recipe for Lobster Mac & Cheese landed in my inbox, my stomach actually grumbled. If you’re not feeling turkey or ham this holiday season, treat yourself to a gourmet take on a comfort food classic. I’m so happy that Executive Chef Beau MacMillan of Sanctuary on Camelback Mountain Resort in Arizona was able to share his very special recipe with me.
I would serve this up with a side of steamed broccoli and a very large glass of wine.
Yields 4 servings
- 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
- 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.
Follow the jump for the Lobster Broth recipe!
Yields 12 oz.
- 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
- ½ bunch fresh tarragon
- 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.