Recipe courtesy of Bobby Flay
Lobster Mac and Cheese
Total:
1 hr 10 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 3 cups Mussel Stock, heated, recipe follows
  • 2 cups whole milk, heated
  • 1 cup heavy whipping cream, heated
  • 1 1/2 pounds fontina, coarsely grated
  • 1 pound taleggio, rind removed, cut into pieces
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh tarragon
  • 1 pound large pasta shells, cooked in salted water to al dente
  • Two 2-pound lobsters, steamed, meat removed from shells
Crumb Topping:
  • 1 1/2 cups coarse breadcrumbs
  • 2 tablespoons olive oil
  • 2 teaspoons minced anchovy
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons grated lemon zest
Mussel Stock:
  • 2 tablespoons olive oil
  • 4 shallots, coarsely chopped
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed

Directions

Crumb Topping:

Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for 5 minutes, whisking occasionally.

Remove from the heat and whisk in the cheeses and season with salt and pepper. Add the parsley, thyme, tarragon, and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Divide into bowls.

For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes. Heat the olive oil in a medium skillet over medium heat. Add the anchovies and stir a minute or 2 to warm through. Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp. Remove from the heat and stir in the parsley and lemon zest. Sprinkle generously over the pasta.

Mussel Stock:

Heat the oil in a large stockpot over medium heat. Add the shallots and cook until soft. Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened. Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.

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