Vegas Style Mac 'n' Cheese With Grilled Lobster |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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I'm not sure how to separate each section of ingredients. The top section (from the butter to chopped parsley) is for the mac and cheese itself. The 1 cup parsley leaves through lobsters is for the grilled lobster and the bread crumbs through the Italian Romano cheese is for the bread crumb topping. I haven't tried this yet myself and have listed the steps in the same order as Adam Gertler, but I will gladly work on the procedure if I, or a reviewer, finds a better order to list the directions for the grilled lobster and bread crumb topping. There is 1 hour of inactive prep time. Ingredients:
3 ounces salted butter |
1 1/2 tablespoons finely minced fresh onions |
1 1/2 tablespoons finely minced fresh garlic |
6 tablespoons all-purpose flour |
1/2 teaspoon hungarian paprika |
1/4 teaspoon turmeric |
1 teaspoon kosher salt, plus more |
kosher salt, for pasta water |
1 teaspoon dry mustard |
2 teaspoons hot sauce |
1 quart heavy cream |
1/2 lb processed cheese, singles diced |
4 ounces sharp cheddar cheese, shredded, plus about |
4 cups sharp cheddar cheese, for topping |
2 ounces italian fontina cheese, shredded |
4 ounces fresh grated italian parmigiano |
2 lbs dry elbow macaroni |
chopped parsley, for garnish |
1 cup fresh parsley leaves |
2 garlic cloves |
1/4 cup olive oil, plus more |
olive oil, for brushing grill |
2 teaspoons salt |
2 (1 1/2 lb) lobsters (live) |
2 cups panko breadcrumbs |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1/2 cup fresh grated italian romano cheese |
Directions:
1. Over low heat, in a heavy 6qt saucepan, melt butter.
2. Add onions and garlic.
3. Sweat until translucent, about 5 minutes.
4. Add flour, stir to combine.
5. Add paprika, turmeric, salt, dry mustard, and hot sauce.
6. Stir until combined well and uniform in color.
7. Using a whisk, slowly incorporate heavy cream.
8. Increase heat to medium.
9. Add cheeses and stir until melted. (Do not bring to a boil or allow temperature to rise above 140°F.).
10. In a 12-quart pot, bring 2 gallons of water heavily salted (about 1/2 cup) to a boil.
11. Add macaroni and boil about 6 minutes, or until al dente.
12. Drain and rinse with ice-cold water to cool.
13. About 10 minutes before mac and cheese is to be served, warm cheese in a very large nonstick pan over medium-high heat. Stir constantly with a heat-resistant spatula.
14. Once cheese has come to a simmer, add pasta and lobster meat (directions for lobster below).
15. Return to a simmer, stirring constantly.
16. Pour into a casserole dish about 6 quarts in size. (or 8 individual serving casserole dishes).
17. Sprinkle generously with cheese and breadcrumb mixture (directions below), smooth into even layer. Be sure the breadcrumbs are loose, not packed.
18. Place under broiler and heat until breadcrumbs are golden brown.
19. Serve immediately.
20. Grilled Lobster:.
21. In a food processor, combine parlsey, garlic, oil, and salt. Split lobsters in half from the head toward the tail. Remove the claws and cook in boiling water for about 5 minutes.
22. Remove the claw meat and knuckle meat.
23. Marinate the claws, knuckles, and tail meat (leave tail meat in shell) in parsley, garlic, oil, and salt mixture for 20-30 minutes.
24. Oil a grill well. Grill lobster tail, meat side down, claw, and knuckle meat until slightly charred.
25. Chop lobster meat into 1/2 inch cubes.
26. Bread Crumbs:.
27. In a medium bowl, mix bread crumbs, olive oil, salt, black pepper, and Romano cheese.
28. Set aside.
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