Ingredients:
For lobster mac and cheese
- One 2 lb (1 kg) lobster;
- 1 lb (0.5 kg) penne pasta;
- 2 hard boil eggs;
- 1/2 cup (120 ml) fat-free half and half;
- 1 cup Jarlsburg cheese, cut in 1/2” (1 cm) cubes;
- 1 cup Fontina cheese, cut in 1/2” (1 cm) cubes;
- 1 cup English Cheddar with Italian Truffles, cut in 1/2” (1 cm) cubes;
- 1/4 cup finely grated Parmigiano-Reggiano cheese;
- 3/4 cup garlic bread crumb;
- Sea salt.
For garlic bread crumb
- 2 slices bread;
- 6 cloves garlic;
- 2 teaspoons butter.
Recipe:
Serving for 6
For lobster mac and cheese
- Place eggs in cold water in a soup pot;
- Cooked lobster for about 9 minutes, little under cook;
- Set aside to cool;
- Shell and cut lobster to 1/2” (1 cm) cubes, about 1 1/2 cups;
- Heat up water with a pasta linear;
- Add 1/2 teaspoon sea salt;
- Add penne pasta when water comes to a boil;
- Cook them until al dente (about 20 minutes) and drain;
- Take out eggs when become hard boiled;
- Place in ice cold water for easy peeling;
- Pre-heat oven to 450˚F (230˚C);
- Grease the bottom of a deep dish baking pan with butter;
- Layer cooked pasta;
- Add half and half in a sauté pan;
- When half and half gets hot, melt Jarlsburg, Fontina and English Chedder cheeses;
- Stir to make sure not to burn the cheeses;
- Add chop up hard boil eggs and lobster;
- Pour cheese mix on pasta;
- Place in oven;
- Lower to 400˚F (200˚C) for 10 -15 minutes;
- Sprinkle bread crumb and Parmigiano-Reggiano;
- Put it back for 5 - 10 minutes;
- Turn to the broiler, keep an eye on it to avoid burning;
- It will form a crush and serve hot.
For garlic bread crumb
- Spread butter on bread;
- Peel and crush fresh garlic;
- Place on top of bread;
- Place in toaster oven until golden;
- Turn to bread crumb in a food processer.