Lobster And Macaroni Gratin Recipes

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LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Provided by Ange

Categories     Seafood     Shellfish     Lobster

Time 1h30m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

LOBSTER MAC 'N' CHEESE



Lobster mac 'n' cheese image

Macaroni and cheese gets the deluxe treatment with the addition of lobster. Frozen lobster works fine, and you can use as much as your budget will allow.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 22

300g/10½oz macaroni
salt, to taste
4 cooked lobster tails, shell on
100ml/3½fl oz white wine
750ml/1¼ pint milk
1 bay leaf
slice onion
1 tbsp vegetable oil
50g/1¾oz butter
1 onion, finely diced
50g/1¾oz bacon lardons
2 garlic cloves, sliced
1 sprig thyme, leaves only
60g/2¼oz plain flour
1 tsp mustard powder
¼ tsp cayenne pepper
75g/2½oz cheddar, grated
75g/2½oz gruyère, grated
50g/1¾oz fresh breadcrumbs
2 cooked lobster tails
knob of butter
2 tbsp brandy

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well.
  • Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine.
  • Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion.
  • Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown.
  • Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted.
  • Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish.
  • Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling.
  • To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve.

LOBSTER AND MACARONI GRATIN



Lobster and Macaroni Gratin image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
4 pounds lobster, claw and tail meat removed, and set aside, discard the shell and reserve the coral and tomalley
1/4 cup Cognac
1/4 cup small diced carrot
2 tablespoons small diced celery
3 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/2 cup port wine
1 bouquet garni
3 cups plus 2 tablespoons creme fraiche
7 ounces tiny macaroni, cooked al denta and tossed with olive oil
1 egg yolk
3 tablespoons shredded Gruyere cheese, plus 1 tablespoon
Salt and pepper
2 cooked whole lobster claws
Long chives
1 tablespoon chopped chives

Steps:

  • Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.

LOBSTER AU GRATIN



Lobster Au Gratin image

Make and share this Lobster Au Gratin recipe from Food.com.

Provided by Jackie7757

Categories     One Dish Meal

Time 25m

Yield 2 au gratin dishes, 2 serving(s)

Number Of Ingredients 10

1 tablespoon margarine
2 tablespoons shallots (minced)
1 tablespoon flour
1/4 cup white wine
1 teaspoon Dijon mustard
1/2 cup milk
7 ounces lobster meat (cubed)
1 ounce parmesan cheese (grated)
1 tablespoon parsley
1 tablespoon plain breadcrumbs

Steps:

  • Heat margarine over medium heat until hot and bubbly, add shallots and saute until soft, about 1 ominute. Sprinkle with flour and stir quickly and constantly for 1 minute. Gradually stir in wine and bring to a boil. Reduce heat to low, add milk and mustard and cook stirring constanly until thick. (Do not boil) Add lobster and cook until lobster is heated, about 5 minutes, stirring constantly. Stir in all but 2 tablespoons parmesan cheese and remove from heat. Divide mixture into 2 au gratin dishes or 1 1/2 cup casserole dish. In small bowl combine parsley, bread crumbs and remaining 2 tablespoons of parmesan cheese and sprinkle half of mixture over each portion. Broil until topping is browned.

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