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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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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! :
By punyjuney_10694830
Morrison, CO
on December 01, 2009
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This dish is well worth the effort to do it the right way, it's fabulous. Otherwise let Frank make it for you in Denver. My lazy version is to make half the recipe, cutting the butter down to 4oz in the beurre blanc. It's a small sacrifice in taste and texture, but it's either that or mix in some Lipitor! With half the recipe two people can actually consume all of it in one sitting. This way you don't have wasted left overs as it will not re-heat. The sauce breaks into an oily mess no matter how low and slow you try to warm it up on day 2.
Read all 15 reviews