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| Lobster Macaroni & Cheese |
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| Ingredients for Lobster Macaroni & Cheese |
1 1/2 lbs Live Lobster
1/4 lb dry Rigatoni Pasta
1/2 stick of Butter
4 oz Half & Half
4 oz Heavy Cream
1/4 cup finely Grated Parmesan Cheese
1/4 cup shredded Swiss Cheese
1/4 cup shredded Provolone Cheese
1/4 cup Shredded Italian Fontina Cheese
2 tsp fresh Thyme Leaf (isn’t that a lot?)
Salt & Pepper
1 /4 cup fine Bread Crumbs
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| Method for Lobster Macaroni & Cheese |
• Bring 2 pots of water to a boil.
• In one pot add salt and the whole lobster,
and boil the lobster for about 7 minutes.
• Remove the lobster from the pot and
immediately shock in an ice bath.
• After the lobster has cooled remove the meat from
the tail and the claws and roughly chop. (Reserve
the head and the tail for garnish.)
• In the other pot add salt and rigatoni and cook
until Al Dente about 12 minutes.
• In a heavy bottom non stick skillet melt the
butter and then add heavy cream and Half & Half.
Bring to a simmer for about 2 minutes.
• Add the roughly chopped lobster meat, cooked
rigatoni and the 4 cheese blend.
• Let the pasta simmer for about 3 minutes on
medium heat until all the cheese is incorporated
through out.
• Finally fold in the fresh thyme leaf to the pasta
and then transfer the pasta to a 10” round
pasta bowl.
• Dust the top of the pasta with the bread crumbs
and bake in the oven at 350 degrees for about
5 minutes.
• Garnish the pasta with the lobster head, tail
and two sprigs of fresh thyme.
NOTE 1: Use Italian Fontina as many other
Fontinas tend to be younger, softer and blander.
NOTE 2: It is best to prepare the Lobster ahead of
time for this dish.
WINE NOTE: Bollini Pino Grigio Reserve: The crisp
fruit and acid in this wine will cut the richness
and creaminess of the pasta and balance nicely
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