Thursday, September 23, 2010


Need I say more..LOBSTER!!! This recipe comes from a Manhattan restaurant called Macbar, whose menu has 12 mac & cheese variations.....I HAVE to go there. For some, I am still trying to get the famous lobster mac & cheese recipe from the Blue Sky restaurant in York Beach. I have eaten a ton of it and the chef did say he would give it to me...gotta get over there before I leave!!!


12 oz shell pasta

4 tbl unsalted butter

1/4 cup flour

4 cups of milk

12 oz grated Fontina cheese

8 oz Mascarpone

3 tbl lobster or fish broth

3 tbl brandy or cognac

1 tsp Tabasco

1/4 tsp fresh grated nutmeg

8 oz cooked lobster meat cut into big chunks

1/3 cup minced chives

2 scallions thinly sliced crosswise

2 oz grated sharp aged white cheddar

kosher salt

Fresh ground pepper

Preheat oven to 375 degrees

Cook pasta according to package directions BUT only cook halfway, about 3 minutes and drain. Transfer to a bowl and set aside.

Melt the butter in a large saucepan over medium heat. Add flour and cook whisking constantly until smooth about 1 minute. Whisk in milk and cook until sauce thickens and coats the back of a spoon..about 10 minutes. Remove from heat and add half of the Fontina along with the Mascarpone, broth, brandy, Tabasco and nutmeg. Season with salt and pepper. Add the pasta to the sauce. Stir in half each of the lobster, scallions and chives. Transfer to a 13 x 9 pan and sprinkle remaining Fontina and cheddar on top. Bake until golden and bubbly - about 30 minutes. Let cool about 5 minutes and garnish with remaining lobster, scallions and chives.

So creamy and delicious...!



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