Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette

March 15, 2011 at 7:24 pm (Cereals, Grains, Legumes, Cooking, Dairy, Fish and Fishery, Food, Milk and milk products, Real Food, Recipes) (Cheddar cheese, chives, cream, Espelette pepper, Lobster, Macaroni Cheese, panko, sherry wine)

North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..

Lobster Mac and Cheese

1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper

Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes. Drain pasta (don’t rinse) and set aside.

Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley. Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process. Set aside.

Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil. Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon. Remove from heat.

Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.

Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.

Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.

6 Comments

Donna from Yumma Yumma said,

March 15, 2011 at 10:02 pm

Oh, you had me at lobster…and then you really had me at cheese! Yumma Yumma!!

Reply
- Ren said,
  
  March 16, 2011 at 7:34 pm
  
  I freaking love lobster. Just had to try this!
  
  Reply
Jessica said,

March 16, 2011 at 4:42 pm

Wow lobster mac and cheese sounds divine. I will definitely have to try with GF pasta! :)

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- Ren said,
  
  March 16, 2011 at 7:31 pm
  
  Thanks, Jessica! I have some GF corn pasta (which I love), but didn’t use this time.
  
  Reply
FoodRenegade said,

March 17, 2011 at 5:14 pm

This looks AMAZING. Such a wonderful idea.

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Sociology of Sheena|Sheena Lashay said,

March 23, 2011 at 1:41 pm

[...] Mac and Cheese here. (Yum! Yum! Yum! Edible Aria this is freaking AWESOME ~ [...]

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