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| Lobster “Macaroni & Cheese” |
| 8 Servings |
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| Ingredients |
1 T olive oil
1 T shallots, minced
1 C cognac
2 C cream
1/4 C parmesan cheese
2 T mascarpone cheese
16 oz cooked lobster meat, cut into small pieces
12 oz small shell pasta (cooked al dente - 24 oz. after cooking)
2 T chives, minced (save extra sprigs for garnish)
1 C lobster stock, reserved (to thin if needed)
to taste salt and pepper
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| Method |
| In a large saucepot, heat oil. Add shallots & caramelize. Deglaze with
cognac then reduce by 1/3.
Add cream & bring to a boil. Reduce heat to a simmer & cook on low
for 3 to 4 minutes.
Add in parmesan & mascarpone cheeses then cook until melted.
Add in pasta and heat through.
Season with salt & pepper.
Fold in lobster, thin with lobster stock if necessary, finish with chives
and serve in a martini glass with chive sprigs. |
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