LOBSTER MACARONI AND CHEESE

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Make and share this Lobster Macaroni and Cheese recipe from Food.com.

Provided by Little Suzy Homemak

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 (1 3/4-2 lb) live lobsters
2 tablespoons olive oil, divided
12 large shrimp, peeled, deveined, shells reserved
1 cup chopped onion
3/4 cup chopped peeled carrot
3/4 cup chopped celery
2 garlic cloves, peeled, flattened
1 turkish bay leaf
1 tablespoon tomato paste
1/4 cup cognac or 1/4 cup brandy
3 cups water
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whipping cream
1 1/2 cups grated Fontina cheese (about 6 ounces)
8 ounces pasta shells or 8 ounces gemelli pasta
6 ounces fresh crabmeat, picked over
2 tablespoons chopped fresh chives

Steps:

  • Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
  • Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
  • Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.
  • Bon Appétit, September 2004.

Nutrition Facts : Calories 676.7, Fat 37.5, SaturatedFat 20.2, Cholesterol 270, Sodium 831.9, Carbohydrate 38, Fiber 2.4, Sugar 3.5, Protein 45.8

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