MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Macaroni & Cheese
Categories: Seafood, Pasta, Cheese, Breads, Dairy
Yield: 4 Servings
3 c Milk
8 tb Butter + 2 tb butter
1/3 c Flour
3/4 lb Cavatappi macaroni (double;
- elbow) cooked al dente
- and drained
8 oz Grated gruyere cheese
6 oz Grated cheddar cheese
1 cl Garlic; fine minced
1 1/2 c Fresh breadcrumbs
1 lb (to 2 lb) lobster meat *
* 1 (to 2) pounds lobster meat, shredded to bite size
pieces, warmed and lightly buttered
Good mac & cheese needs no improvement, but any time you
have a surplus of freshly-cooked lobster meat and seek a big
helping of high-class comfort, this luxurious dish satisfies
beyond all measure. The four servings it makes are really
big, easily divisible by two for enfeebled appetites.
Preheat the oven to 375ºF/190ºC.
Heat the milk in a heavy saucepan but do not bring it to a
boil.
In a large oven-proof pot, melt 8 tablespoons of butter and
whisk in the flour. Over low heat, whisk constantly for 2-3
minutes to create a roux. Gradually whisk in the warm milk.
Continue constant whisking 2 more minutes until the mixture
is smooth and thick.
Remove the pot from the heat and stir in both cheeses. Add
the cooked macaroni.
Place the pot in the preheated oven and bake 35-40 minutes
or until the edges of the top noodles are nicely browned.
When the noodles are almost done, melt the remaining two
tablespoons of butter in a small saucepan. Stir in the
minced garlic, then the breadcrumbs. Mix well and cook only
until the breadcrumbs begin to brown.
When the macaroni is done, remove it from the oven. Divide
it into 4 (or 6 or 8) individual dishes and top each first
with the lobster meat, then the breadcrumbs.
From:
http://www.roadfood.com
Uncle Dirty Dave's Archives
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