Name: Lobster Mac And Cheese
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Ingredients: 2 1 1/4-pound live lobsters; 3 tablespoons unsalted butter; 1 shallot, minced; 2 to 3 tablespoons cognac; 1 cup shrimp stock; 1/2 cup heavy cream; Juice of 1/2 lemon; 1 sprig tarragon, roughly chopped; 4 cups heavy cream; 1/2 cup finely grated Parmesan cheese; 2 tablespoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce (such as Tabasco); Kosher salt and freshly ground pepper; 3 to 3 1/2 cups grated Gruyère cheese; 1 pound elbow macaroni

Directions

Cook the lobsters: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat. Add the lobsters, making sure that they are completely submerged. Cook until bright red, about 8 minutes. Drain and set aside.
Make the mac and cheese: Combine 4 cups heavy cream, the Parmesan, mustard, Worcestershire sauce, hot sauce, a pinch of salt and 1/4 teaspoon pepper in a large skillet. Simmer gently over medium heat, whisking until smooth. Turn off the heat and stir in the Gruyère. Adjust the seasoning and stir occasionally until melted and smooth.
Bring 4 quarts of water to a rolling boil in a large pot over medium heat and season with salt. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Cook until al dente, about 7 minutes. Drain and transfer to a glass bowl. Add the cheese sauce and stir to combine; keep warm.
Make the lobster sauce: Carefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cut the meat into bite-size pieces, put in a medium bowl and season with a pinch of salt. Discard the tail and body shells but keep the heads. Cut the heads in half.
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the shallot and cook until tender, about 4 minutes. Add the lobster head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes. Add the shrimp stock, increase the heat to high and cook until it’s reduced by about half, 3 to 4 minutes.
Stir 1/2 cup heavy cream and the remaining 2 tablespoons butter into the lobster sauce. Return to a simmer and cook until the butter melts, then remove from the heat. Add the lemon juice. Strain the sauce through a fine-mesh sieve into a bowl and add the tarragon. Add the lobster meat and gently toss to fully coat. Season with salt.
Fill individual bowls halfway with macaroni and cheese and top with the lobster and sauce. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Finish with a pinch of salt.

Photograph by Ghazalle Badiozamani

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