how2heroes » Lobster Mac & Cheese

Entrees » Lobster Mac & Cheese

Kate enjoyed a spectacular fondue in Medregen, a little town in the Alps. The Gruyere, Emmenthaler and Apenzel cheeses used in that fondue led to the creation of this dish. Big chunks of her home state's luscious lobster add incredible flavor and texture. It's a warm and creamy meal to soothe the soul.

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Serves 6

Ingredients

8 oz rotini or pasta of choice)
2 tbsp salted butter
1 cup whole milk
4 oz Gruyere cheese, grated
4 oz Emmanthaler cheese, grated
6 oz shredded sharp cheddar cheese
4 oz cream cheese
1 tbsp olive oil
2 garlic cloves, minced
2 shallots, minced
1 lb cooked lobster meat, chopped
1 tbsp dry sherry
2 tbsp concentrated lobster stock*
salt
pepper

Lobster Stock

4 (1½ lb each) lobsters
8 tbsp unsalted butter
¼ cup olive oil
2 medium onions, finely chopped
2 carrots, peeled & chopped
2 stalks celery, peeled & chopped
1½ tsp salt
2 cups dry white wine
1 cup Madeira wine
5 cups clam juice (or water)
3 cups tomato juice
1 head of garlic, with skins, halved horizontally
½ bunch fresh parsley, with stems
1 tbsp black peppercorns
2 bay leaves
1½ tsp dried tarragon
1 tsp dried thyme
½ tsp cayenne pepper

How-to

Lobster Stock

Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 7 minutes
Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings
Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor
Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes
Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half
Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface
Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes
Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. (Can be frozen in ice cube trays for future dishes. 1 ice cube = 1 tbsp)

Mac & Cheese