Empty My Fridge
Lobster Mac and Cheese The Perfect Side Dish | Chef Jean-Pierre
Ingredients
- Butter½ lb
- Flour2 oz
- Shallot · diced1
- Lobster1 lb
- Tarragon · chopped1 tbsp
- Sherry2 tbsp
- Brandy1 tbsp
- Milk4 cups
- Macaroni pasta · cooked½ lb
- Gruyère cheese · grated4 oz
- Parmesan cheese · grated4 oz
- Fontina grated4 oz
- Salt
- Black pepper
- Breadcrumb1 ½ cups
Instructions
- Heat 2 tablespoons butter in a frying pan, sauté the diced shallot for a couple of minutes, then add the lobster and cook about 5 minutes.
- Add the tarragon and cook 1 more minute, then add the sherry and cognac. Turn off the heat and set aside.
- In a saucepan, melt 4 ounces butter, add the flour and stir to make a roux.
- Add half the milk and whisk well. When incorporated, add the remaining milk and mix until smooth.
- Stir in the cheeses (Gruyère, Parmesan, Fontina) until well blended.
- Add the cooked macaroni and the lobster, season with salt and pepper, and transfer to a buttered lasagna pan.
- Top with the breadcrumbs and 2 tablespoons Parmesan, then bake at the oven temperature until golden brown, about 25 minutes.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
CheeseMilkParmesan cheeseShallotBreadcrumbPastaMacaroni pastaGruyère cheese
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