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Jersey Shore Lobster Mac & Cheese
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|Ingredients 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)|
|Grated Parmesan cheese, to taste|
|2 cups||cooked and diced lobster meat|
|Freshly cracked black pepper, to taste|
|Sea salt, to taste|
|1/2 cup||sliced shallots|
|3/4 cup||chopped fresh chives|
|1/2 pound||unsalted butter, (1 cup)|
|3 cups||heavy cream, divided|
|1 cup||shredded Asiago cheese|
|1 cup||cubed Swiss cheese|
|1 cup||shredded Monterey Jack cheese|
|1 cup||shredded Cheddar cheese|
|Bread crumbs, to taste|
Cook pasta al dente according to package directions, transfer to a colander, and drain.
Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.
Note: Labrador Lounge's recipe calls for 3 cups of heavy cream total. As noted in their directions above, they call for starting with 1-1/2 cups and adding additional cream until the desired sauce consistency is reached. Depending on your preferences and the specific cheeses you used, you might not need the entire 3 cups.