Directions
- 1Take some beautiful main lobster tails and extract the meat.
- 2Cut the lobster meat in bite-size pieces.
- 3Add a little bit of butter to a pan.
- 4Make the sauce using 4 ounces of butter and 2 ounces of flour. Cook for 1 minute.
- 5Sauté a big shallot in a pan.
- 6Add the lobster meat to the pan.
- 7Add milk to the sauce, and mix in some fresh tarragon or italian parsley.
- 8Add a little bit more milk to the sauce.
- 9Add 2 alcohol (Cognac and cream sherry) to the lobster mac and cheese.
- 10Add the grated gruyere, parmigiano-reggiano and fontina cheese to the sauce. Mix well.
- 11Add the cooked macaroni.
- 12Add a touch of cream and some black pepper.
- 13Put the mac and cheese in a dish and sprinkle with breadcrumbs.
- 14Bake for 25 minutes at 325°F or 162°C.
Ingredients
- 2 main lobster tails
- 4 ounces butter
- 2 ounces flour
- 1 big shallots
- 0.5 pound macaroni
- 4 ounces butter
- 4 cups milk
- 1 little bit fresh tarragon
- 1 little bit italian parsley
- 2 Cognac
- 2 cream sherry
- 4 ounces gruyere cheese
- 4 ounces parmigiano-reggiano cheese
- 4 ounces fontina cheese
- 1 little bit ground black pepper
- 1 little bit fresh breadcrumb
- 1 touch cream
Equipment
scissorsknifepanwhiskwooden spoon
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