Chunks of Lobster Swimming in Cheesy Macaroni |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Chef Alex Porter of Norma’s at New York’s Le Parker Meridien Hotel. Ingredients:
1 lb elbow macaroni |
2 cups heavy cream |
1 1/4 cups coarsely grated sharp cheddar cheese |
1 cup coarsely grated monterey jack cheese |
3/4 cup coarsely grated blue cheese |
kosher salt |
fresh ground black pepper |
freshly grated nutmeg |
tabasco sauce (optional, a dash or two) |
2 tablespoons butter |
1/2 cup finely chopped onion |
5 lobster tails, shelled and cut into bite-size pieces (about 1/4 lb each) |
1 cup white wine |
1 1/4 cups coarsely grated gruyere cheese |
Directions:
1. Bring a large pot of salted water to a boil over high heat; cook the pasta to al dente, 8-10 minutes; drain and reserve.
2. Preheat oven to 350°.
3. In a large saucepan over medium heat, bring the cream to a boil and reduce it by half, watching closely so it doesn’t boil over.
4. Decrease heat to low and stir in Cheddar, Monterey Jack, and blue cheese; simmer, stirring constantly, until melted.
5. Season with salt, pepper, nutmeg, and Tabasco; turn off the heat and let sit, stirring occasionally.
6. In a big skillet over medium heat, melt the butter and saute the onion until translucent, about 6 minutes.
7. Add in the lobster pieces and stir to combine.
8. Add in the wine; increase the heat to medium-high and bring to a boil.
9. Decrease heat to medium or med-low and cook, stirring occasionally, until the wine has evaporated (about 30 minutes); remove from the heat.
10. Add the cooked macaroni and cheese mixture to the lobster mixture; stir to combine.
11. Divide mixture among 4-6 shallow, ovenproof bowls (or pour into a 13x9 inch baking dish).
12. Top with Gruyere and bake until the sauce is bubbly and the top is golden and crusty, 15-20 minutes.
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