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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 24 |
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Ingredients:
4 pounds fresh shucked lobster meat |
3 pounds cooked elbow macaroni |
2 cups chopped scallions |
1/2 cup chopped roasted tomatoes |
2 cups flour |
12 ounces unsalted butter |
1 tablespoon garlic powder |
1 tablespoon salt |
1 tablespoon white pepper |
6 cups half-and-half |
4 cups heavy cream |
2 cups dry white wine |
1/2 cup fresh squeezed lemon juice |
2 pounds shredded white cheddar |
2 pounds plus 1/2 cup grated parmesan |
3 cups panko breadcrumbs |
2 ounces dried italian seasoning |
Directions:
1. Preheat the oven to 350 degrees F.
2. Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl and set aside.
3. Combine the flour with 8 ounces melted butter in a large saucepan over medium-low heat. Add the garlic powder, salt and white pepper and stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the white Cheddar and 2 pounds of the Parmesan.
4. Mix together the breadcrumbs, Italian seasoning, remaining 4 ounces melted butter and remaining 1/2 cup Parmesan in a bowl.
5. Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10- by 12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.
6. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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