Lobster Macaroni and Cheese

Lobster Macaroni and Cheese
Photo by Noel Barnhurst

Ingredients

  • 6 ounces fresh crabmeat
  • 8 ounces shell or gemelli pasta
  • 1 ½ cups grated Fontina cheese
  • 1 cup whipping cream
  • 12 large shrimp, peeled, deveined, shells reserved
  • 1 Turkish bay leaf
  • 2 garlic cloves
  • + 11 more ingredients
    • ¼ cup Cognac or brandy
    • 2 tablespoons olive oil
    • 2 tablespoons fresh chives
    • ¾ cup carrots
    • 3 cups water
    • ¾ cup celery
    • 1 cup onion
    • 1 1 3/4- to 2-pound live lobster
    • 2 tablespoons all purpose flour
    • 1 tablespoon tomato paste
    • 4 tablespoons butter

Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells. Heat 1 tablespoon oil in hea...

View full recipe at Epicurious

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