Vegas Style Mac N Cheese With Grilled Lobster Recipes

VEGAS STYLE MAC 'N' CHEESE WITH GRILLED LOBSTER

Steps:

• Over low heat, in a heavy 6qt saucepan, melt butter.
• Add onions and garlic.
• Sweat until translucent, about 5 minutes.
• Add flour, stir to combine.
• Add paprika, turmeric, salt, dry mustard, and hot sauce.
• Stir until combined well and uniform in color.
• Using a whisk, slowly incorporate heavy cream.
• Increase heat to medium.
• Add cheeses and stir until melted. (Do not bring to a boil or allow temperature to rise above 140°F.).
• In a 12-quart pot, bring 2 gallons of water heavily salted (about 1/2 cup) to a boil.
• Add macaroni and boil about 6 minutes, or until al dente.
• Drain and rinse with ice-cold water to cool.
• About 10 minutes before mac and cheese is to be served, warm cheese in a very large nonstick pan over medium-high heat. Stir constantly with a heat-resistant spatula.
• Once cheese has come to a simmer, add pasta and lobster meat (directions for lobster below).
• Return to a simmer, stirring constantly.
• Pour into a casserole dish about 6 quarts in size. (or 8 individual serving casserole dishes).
• Sprinkle generously with cheese and breadcrumb mixture (directions below), smooth into even layer. Be sure the breadcrumbs are loose, not packed.
• Place under broiler and heat until breadcrumbs are golden brown.
• Serve immediately.
• Grilled Lobster:.
• In a food processor, combine parlsey, garlic, oil, and salt. Split lobsters in half from the head toward the tail. Remove the claws and cook in boiling water for about 5 minutes.
• Remove the claw meat and knuckle meat.
• Marinate the claws, knuckles, and tail meat (leave tail meat in shell) in parsley, garlic, oil, and salt mixture for 20-30 minutes.
• Oil a grill well. Grill lobster tail, meat side down, claw, and knuckle meat until slightly charred.
• Chop lobster meat into 1/2 inch cubes.
• Bread Crumbs:.
• In a medium bowl, mix bread crumbs, olive oil, salt, black pepper, and Romano cheese.
• Set aside.

MIZUNA LOBSTER MAC N' CHEESE

Steps:

• For the lobster:
• Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil.
• For the beurre blanc:
• Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use.
• For the pasta:
• Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use.
• For the lobster oil:
• Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter.
• In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil.