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Lobster Mac and Cheese (Bobby Flay) Recipe

Lobster Mac and Cheese (Bobby Flay) Recipe

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Ingredients:

Serving

6 tbsp unsalted butter
6 tbsp flour
3 cups mussel stock, heated, recipe follows
2 cups whole milk, heated
1 cup heavy whipping cream, heated
1 1/2 lb fontina, coarsely grated
1 lb taleggio, rind removed , cut into pieces
1/4 cup grated parmigiano-reggiano
salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh tarragon
1 lb large pasta shells , cooked in salted water
2 (2-lb) lobsters, steamed , meat removed from shells
1 1/2 cups coarse breadcrumbs
2 tbsp olive oil
2 tsp minced anchovy
salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 tsp grated lemon zest
2 tbsp olive oil
4 shallots, coarsely chopped
1 cup dry white wine
2 lb mussels , scrubbed

Directions:

Crumb Topping:
Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for 5 minutes, whisking occasionally.
Remove from the heat and whisk in the cheeses and season with salt and pepper. Add the parsley, thyme, tarragon, and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Divide into bowls.
For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes. Heat the olive oil in a medium skillet over medium heat. Add the anchovies and stir a minute or 2 to warm through. Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp. Remove from the heat and stir in the parsley and lemon zest. Sprinkle generously over the pasta.
Mussel Stock:
Heat the oil in a large stockpot over medium heat. Add the shallots and cook until soft. Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened. Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1529.5 Kcal (6404 kJ)
Calories from fat	836.39 Kcal
		% Daily Value*
Total Fat	92.93g	143%
Cholesterol	519.9mg	173%
Sodium	3303.66mg	138%
Potassium	1373.01mg	29%
Total Carbs	66.2g	22%
Sugars	13.87g	55%
Dietary Fiber	4.13g	17%
Protein	102.16g	204%
Vitamin C	28.9mg	48%
Vitamin A	0.1mg	5%
Iron	9.4mg	52%
Calcium	1411.8mg	141%

Amount Per 100 g
Calories	169.97 Kcal (712 kJ)
Calories from fat	92.95 Kcal
		% Daily Value*
Total Fat	10.33g	143%
Cholesterol	57.77mg	173%
Sodium	367.13mg	138%
Potassium	152.58mg	29%
Total Carbs	7.36g	22%
Sugars	1.54g	55%
Dietary Fiber	0.46g	17%
Protein	11.35g	204%
Vitamin C	3.2mg	48%
Iron	1mg	52%
Calcium	156.9mg	141%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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