High-End Lobster Mac And Cheese

Name: High-End Lobster Mac And Cheese
Total time: 55 min
Yield: 1 serving
Ingredients: 0.5 lobster tail; 0.18 L water; ¼ cup (½ stick) unsalted butter unsalted butter; 3.75 g all-purpose flour; 105 mL milk; 46.88 g fontina cheese; 28.13 g mascarpone; 0.25 tbsp brandy; 0.13 tsp hot sauce; ¼ teaspoon freshly grated nutmeg freshly grated nutmeg; 0.13 tsp kosher salt; 0.13 tsp freshly ground black pepper; 56.25 g dried cavatappi pasta; 0.75 tbsp fresh chives; 0.25 scallions; 15.63 g sharp aged white cheddar; 10.63 g black caviar; 1 ramekins

55 min1 servings

Your daily targets

Per serving

Energy

915 kcal

Carbs

49 g

Fat

45 g

Protein

71 g

Watch it being made

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Ingredients

lobster tail
4 3-ounce lobster tails
water
0.2 L
unsalted butter
¼ cup (½ stick) unsalted butter
all-purpose flour
4 g
milk
105 mL
fontina cheese
47 g
mascarpone
28 g
brandy
0.3 tbsp
hot sauce
0.1 tsp
freshly grated nutmeg
¼ teaspoon freshly grated nutmeg
kosher salt
0.1 tsp
freshly ground black pepper
0.1 tsp
dried cavatappi pasta
56 g
fresh chives
0.8 tbsp
scallions
2 scallions, thinly sliced crosswise
sharp aged white cheddar
16 g
black caviar
11 g
ramekins
8 8-ounce ramekins

Instructions

1
Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½–4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
2
Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1–2 minutes.
3
Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
4
Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
5
Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
6
Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
7
Place the baking sheet under the broiler for 3–4 minutes, or the cheddar cheese is melted and golden brown.
8
Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
9
Enjoy!