Lobster Macaroni and Cheese

I made this the other night for cousins who had requested something ‘not healthy’.

I’m thinking it fit the bill perfectly. Lobster has a strong enough flavour (which you intensify by simmering the shells in the milk) that it stands up pretty well to the strong cheeses.

Lobster Macaroni and Cheese
Serves six coma inducing portions to eight side portions.

Sht you’ll need:
2 1/2 cups dry pasta

1 C chopped lobster, reserve the shells and 6 pieces for garnish
1 C white wine
a touch of grapeseed oil
3 shallots, thinly sliced
1 tbsp butter
1 tsp nutmeg
salt and pepper
250 mL heavy cream
2 C milk
600 g aged cheddar, chopped
350 g  Gruyere, grated

Cook pasta to al dente, drain and set aside.

In a large pot, saute the shells in the grapeseed oil for about 3 minutes.

Deglaze the pan with the white wine and simmer for about 5 minutes.

Slowly add the cream and then the milk and simmer with the shells for 10 minutes; the milk will turn a light pink color and smell like lobster.

Strain the shells out of the milk and set aside, keeping warm.

Add the butter, shallots and nutmeg to the pot and let the shallots soften over a low-medium heat.

Add the flour and make a soft, light roux. Salt the roux heavily. Slowly add the lobster cream to the pot.
Raise the temperature to medium-high and let simmer until thickened a bit; about 10 minutes. Pepper to taste.

Lower the heat to medium and add the cheddar in large handfuls, letting melt before adding the next handful. As soon as you add the last handful, stir in the pasta and turn off the heat. Do not add all the pasta at once, as you may have more than you need. The pasta should be very saucy. Stir in the lobster.

Put the pasta in a medium sized baking dish and top with the gruyere.

Bake at 450 for about 20 minutes until cheese is slightly browned and melted

Garnish with a parmesan crisp and a piece of claw on the the top.

I served it with a bitter greens salad and steamed asparagus with a white wine dressing.