1 (2 pound) lobster (split in half) or 1.5 pound lobster tail
1 small red onion, diced
2 tablespoons unsalted butter
Freshly ground black pepper
2 cups whole milk
5 tablespoons flour plus 5 tablespoons unsalted butter
1 small clove garlic, minced
3 tablespoons panko bread crumbs
1 shallot, chopped
10 black peppercorns
2 pounds grated cheese: mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
was part of
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Prep Time: 15 Minutes
Cook Time: 60 minutes
My husband and I make this every year on our wedding anniversary. It’s a wonderful, decadent dish that is perfect for a special occasion especially during those cold winter months. The 3 different cheeses and the panko really give it that perfect crunch and yummy cheesy texture. It’s well worth it!
1In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water.
2Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell.
3In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the “stock” to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
4Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux.
5Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce).
6Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish.
7Top with bread crumbs, and bake for 10 to 12 minutes, or until bubbly and browned.
Member recipes are not tested by the CHOW food team.