FishWatch

Lobster Mac and Cheese

Ingredients:

 

1 pound of high quality dry pasta in a shape that will hold sauce well, such as orzo or a flat, ribbon pasta
8 ounces of mascarpone
4 ounces of creamy goat cheese
Pinch of ground nutmeg
1/2 teaspoon sea salt
Pinch of white pepper
2 ounces of heavy cream

 

Set out all ingredients at room temperature 1 hour before preparing. Bring 2 gallons of salted water to a rolling boil. Cook pasta until al dente. Strain and return to pot. Keep warm. Stir in mascarpone, goat cheese, and heavy cream. Add seasonings. Do not over stir or mix. Cover and keep warm.

 

Butter Poached Lobster
Ingredients:

 

1-1/2 pounds of fresh cooked American lobster meat (claw and knuckle or combination of claw, knuckle, and tail)
1 pound of salted butter
1 tablespoon of water

 

Cut butter into 1 inch chunks. Hold at room temperature up to one hour. Bring 1 tablespoon of water to a boil in heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low. If using claw or knuckle meat, add meat to pan. Do not chop or cut. If using tail meat, cut tails into one inch medallions. Gently incorporate into butter. Cover and hold at low heat.

 

To serve

 

Spoon 4-6 ounces of mac and cheese into center of a pasta bowl or plate. Arrange 3 ounces of lobster meat on top and on side of the mac and cheese. Use equal amounts of claw, knuckle and tail meat. Ladle 1-2 ounces of butter sauce over the meat. Serves 8. ENJOY!

 

Recipe adapted from Chef Margaret Salt McLellan, Maine Chef, 2011 Great American Seafood Cook-off.