In the mood for some comfort food? Try chef Beau MacMillan's mouthwatering lobster mac and cheese recipe. This new twist to a classic dish will have you macking for more.
Recipe: Lobster mac and cheese (on this page)1. Boil lobster in salted water for 5 1/2 minutes. Remove lobster and submerge in an ice bath.
2. Remove lobster meat from shell, set claws aside and roughly chop remaining meat. *Reserve lobster shells.
3. Make the lobster broth. Place a medium-sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.
4. Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduced to 1/3.
5. Strain shells and reserve liquid. Add heavy cream and reduce to a desired consistency. Season with salt and pepper.
6. Cook pasta in boiling salted water for eight minutes. Strain pasta onto a sheet pan, drizzle pasta with olive oil and let cool at room temp.
7. Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallot lightly. Add fresh peas and lobster meat.
8. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. *Sauce should start to coat the pasta.
9. Add mascarpone cheese and fontina cheese. Season with salt and pepper. *Taste for flavor — more sauce can be added based on your personal desired consistency.
10. Place lobster mac ’n’ cheese in a buttered casserole dish and cover lightly with bread crumbs and bake in the oven at 325 degrees for five minutes. Remove from oven and garnish with parsley.
4 servings, broth yields 12 ounces
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