Directions
For the lobster:
Ingredients
- Salt
- 2 (1 1/2-pound) lobsters
For the beurre blanc:
- 1/2 cup white wine
- 1/2 cup white wine vinegar
- 1 tablespoon black peppercorns
- 1 large shallot, sliced
- 1/2 cup heavy cream
- 12 ounces high quality butter, cubed
For the pasta:
- Salt
- 12 ounces elbow pasta
For the lobster oil:
- Lobster shells (from above)
- 2 cups vegetable oil
- 1 tablespoon paprika
To assemble:
For the lobster:
Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil.
For the beurre blanc:
Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use.
For the pasta:
Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use.
For the lobster oil:
Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter.
To assemble:
In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ruckusman2
on June 12, 2012
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This is the best pasta preparation of lobster we have had. My sister inlaw is from Boston and they bring lobsters back on the plane to SC a few times a year. Every traditional Mac n cheese made with a mornay overpowers the lobster, or its to rich by the time you make a lobster stock or broth and reduce it down, yada, yada. If you are delicate, don't over cook the lobsters when you parboil them. Really take the time to make a good b.b. its great. I will say, like others, I used less than one stick of butter in the whole dish. I used about 6 tbl spoons in the b.b. and then used about one to saute up and finish the lobster pieces, and I also used one to season the pasta so that it was almost a delicious dish on its own prior to mixing in with the Lobster and Marscp. This strategy made the LOBSTER the star and was a hit all around with the dinner party.
By yunzhechen_12591816
Chicago, 52
on January 25, 2010
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The dish is delicious and incredibly decadent, but I don't think it's really mac and cheese. Don't expect a very cheese flavor to the dish, as the only cheese it uses is mascarpone. Instead, most of the flavor comes from the lobster, butter, and cream, which makes a great dish, just not what I would consider mac and cheese. I didn't think the lobster oil added much to the final dish, as the subtle flavors were drowned out by the lobster itself. Would probably add less butter in the final assembly. Overall a great dish, I just wish it tasted more like mac and cheese.
By summerstokes5_4...
Greenwood Villa...
on December 30, 2009
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A lot of recipes are rated as excellent when they are only worthy of 4 stars- good. This is really a 5 star dish- best mac n cheese I have ever put in my mouth. (And mac n cheese is my FAVORITE FOOD. It is not your typical 'soul food' mac n cheese, the recipe puts a delightful spin on an old dish everyone loves and somehow makes it better. It melts in your mouth- I can't explain how wonderful this dish really is. If my waistline could afford it I would eat this dish every day! :
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