Lob-Stock and Barrel
- Level: Intermediate
- Total: 4 hr 25 min (includes chilling)
- Active: 2 hr
- Yield: 4 servings
Ingredients
Lobster Stock with Cooked Lobster:
15 peppercorns
2 cloves garlic, smashed
2 sprigs thyme
1 bay leaf
1 lobster (about 1 1/2 pounds)
Shrimp shells from 1/2 pound shrimp, optional
1 leek, white and light green parts sliced thinly
1 onion, sliced thinly
Lobster Salad:
2 tablespoons finely chopped celery
2 tablespoons finely chopped scallions
1 tablespoon mayonnaise
1 tablespoons Greek yogurt
1 1/2 teaspoons finely grated lemon zest
1/8 teaspoon kosher salt
Pinch of cayenne pepper
Pinch of paprika
Mac and Cheese Sandwich:
8 ounces elbow macaroni
2 tablespoons unsalted butter
1/2 large onion, diced (about 1/2 cup)
2 cloves garlic, minced
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour, plus 1 cup for dredging
3/4 cup grated reduced-fat sharp Cheddar
3/4 cup grated fontina cheese
3/4 cup grated Gruyere
3/4 cup grated Parmesan
2 large eggs
1/4 cup 2-percent milk
1 cup panko breadcrumbs
Olive oil, for cooking
4 tomato slices (each 1/4 inch thick)
4 prosciutto slices (1/2 ounce each)
1 cup shredded romaine lettuce
Directions
Special equipment:
a piece of cheesecloth; a rimmed baking sheet (a quarter baking sheet works well); a 3 1/2- to 4-inch round cutter- For the lobster stock with cooked lobster: Tie together the peppercorns, garlic, thyme and bay leaf in a piece of cheesecloth for a bouquet garnis.
- Bring a large pot of water to a boil. Add the lobster and cook for 6 minutes. Shock in an ice bath to stop the cooking. Remove the lobster from its shell and reserve both the meat and the shell.
- Smash the lobster shell with a mallet until crushed into smaller pieces. In a separate large pot, add the lobster and shrimp shells, if using. Pan roast the shells over medium-high until the shells become pink/red and are fragrant. Add the leek, onion and enough water to cover (about 2 quarts). Bring to a boil, skim any scum that rises to the surface, add the bouquet garnis and reduce to a simmer. Simmer for 30 minutes or up to 1 hour over low heat. Set aside 3/4 cup lobster stock and 1 cup lobster meat for use in the lobster salad. Refrigerate any leftover stock or lobster in sealed containers for another use. The stock can also be frozen.
- Dice the lobster into small dice and set aside for use in the lobster salad.
- For the lobster salad: Combine the celery, scallions, mayonnaise, yogurt, lemon zest, salt, cayenne, paprika and lobster in a medium bowl and toss gently to combine.
- For the mac and cheese: Spray a baking sheet lightly with cooking spray. (A quarter baking sheet works well.)
- In a large 6 quart pot, bring water to a boil. Cook the elbow macaroni according to the package directions. Drain well.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion, garlic and salt and sautee, stirring, until soft, 2 to 3 minutes. Add 2 tablespoons flour and cook, stirring constantly, until lightly browned, 2 minutes. Add 3/4 cup lobster stock and whisk to combine. Add the Cheddar, fontina, Gruyere, Parmesan and pasta and stir until coated. Pour out onto the prepared baking sheet and flatten to about 1/2 and 3/4 inch thick. (The mixture will not fill a standard baking sheet but it will fill a quarter baking sheet). Chill, covered with plastic wrap, for at least 2 hours or overnight.
- Cut the macaroni into eight 3 1/2- to 4-inch rounds. Beat together the eggs with the milk in a shallow bowl. Place 1 cup flour in a second shallow bowl and the panko in a third. Bread the macaroni buns, dipping first in the flour, then the egg wash and then the panko.
- Heat a large nonstick skillet with 1 tablespoon olive oil over medium-high heat. Sear each macaroni bun until golden, 1 1/2 to 2 minutes per side. Set aside to use as bread for the sandwich.
- Wrap each tomato slice in one piece of prosciutto. Preheat a saute pan over medium-high heat. Add a small amount of olive oil (less than 1 tablespoon) and swirl to coat the pan. Add the prosciutto-wrapped tomatoes and sear until browned, about 30 seconds per side. Remove to a plate.
- To build the sandwich: Place one browned mac and cheese bun on a work surface. Add a prosciutto-wrapped tomato, 1/3 cup lobster salad and top with the lettuce. Close the sandwich with another mac and cheese bun. Repeat with the remaining ingredients.
