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Lobster Mac n cheese 2
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 8 ounces | elbow macaroni or similar small pasta |
| 5 1/2 tablespoons | butter, divided |
| 1 tablespoon | chopped fresh parsley |
| 4 | green onions, thinly sliced |
| 2 1/2 cups | milk |
| 1 large | egg |
| 1 cup | shredded sharp Cheddar cheese |
| 1 cup | shredded mild Cheddar or Cheddar Jack cheese, divided |
| 1/8 teaspoon | freshly ground black pepper |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground nutmeg |
| 4 tablespoons | dry sherry |
| 8 ounces chopped cooked lobster meat (from about 2 1-pound lobsters), or a combination of cooked shrimp, scallops, and lobster or crab meat | |
| 1 1/2 cups | soft bread crumbs |
Preparation:
Cook macaroni following package directions; drain and rinse with hot water.
In a saucepan, melt 3 tablespoons of butter. Add the parsley and green onions and cook for about 1 minute. Stir in flour until well blended and bubbly. Stir in the milk and continue cooking, stirring constantly, until thickened. Whisk the egg in a small bowl or large cup and add about 1 cup of the hot mixture, whisking until blended. Return to the sauce and blend well. Add 1 cup of sharp Cheddar cheese to the sauce, along with about 1/2 cup of the mild Cheddar or Cheddar Jack and the salt, pepper, and nutmeg. Stir in the sherry. Stir into the drained macaroni then fold in the lobster.
Heat oven to 350°. Grease a 2-quart baking dish or spray with nonstick cooking spray.
Spoon into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese.
Melt the remaining 2 1/2 tablespoons of butter and mix with the bread crumbs until the crumbs are well soaked with the butter. Sprinkle evenly over the cheese layer.
Bake for 25 minutes, or until bubbly. Turn to a low broil and continue broiling just until browned, or for a minute or two, depending on the heat of your broiler.
Serves 4 to 6.
Recipe uploaded with Shop'NCook for iPhone.
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