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Lobster macaroni and cheese
Preparation
15 minutes
Cooking time
45 minutes
Servings
4
Ingredients
- 600 ml (2 1/2 cups) milk
- 75 ml (5 tbsp) butter
- 45 ml (3 tbsp) flour
- 1 small white onion
- 3 cloves
- Salt and freshly ground black pepper
- 1 pinch of ground nutmeg
- 185 ml (3/4 cup) 35% cooking cream
- 2 French shallots, chopped
- 125 ml (1/2 cup) white wine
- 1 can, 320 g (11 oz), lobster meat, drained and diced
- 1 pinch of Cayenne pepper
- 1 package, 500 g (1 lb), short macaroni
- 250 ml (1 cup) mild white cheddar, grated
- 45 ml (3 tbsp) Parmesan, grated
Preparation
- Preheat the oven to 180°C (350°F).
- In a saucepan, heat the milk.
- In another saucepan, melt the butter over low heat.
- Add the flour and stir with a wooden spoon for 5 minutes.
- Add the hot milk. Stir with a whisk.
- Add the onion studded with cloves. Add seasonings.
- Cook over low heat for 15 minutes, add 60 ml (1/4 cup) cream, then pass through a sieve.
- Melt the butter in a saucepan and sweat the shallots.
- Add the white wine and simmer for a few minutes.
- Add the lobster meat, the béchamel sauce and the remaining cream.
- Add°Cayenne pepper.
- Simmer over low heat for a few minutes.
- Cook the pasta in a large pot with salted boiling water.
- Drain and return to the pot.
- Add the sauce. Stir.
- Place the preparation in a gratin dish.
- Add cheese over the top.
- Cook in the oven for 20 to 25 minutes, or until the cheese is golden brown.
- Serve.
