Yield: 4 Servings
- 4 each – 6 to 8oz Spiny Lobster Tails (Poached in Court Bouillon see recipe below)
Court Bouillon Recipe and production for poaching lobster tails:
- 2C White Wine (Savignon Blanc or Pinot Grigio)
- 4C Water
- 5 Black Peppercorns
- 2 Each Bay Leaves
- 1 Celery Stalk – rough chop
- 1 Carrot – rough chop
- 1/2 White Onion – rough chop
- 2oz Zatarains Crab/Shrimp Boil
- 1 Lemon – juiced
- 1T Kosher Salt
Using an 8 qt stock pot place all ingredients into pot and over medium-high heat bring ingredients to a boil.
Place lobster tails into poaching liquid and cook for approximately 5-8 minutes or until tails are cooked through.
Using tongs, remove tails from liquid and plunge into an ice bath (bowl filled with ice and water) to stop the cooking.
Once the tails are cooled, using kitchen shears or knife, cut open tails and remove the meat.
Dice the tail meat into ½” pieces and set aside.
Mac & Cheese Ingredients and Production:
- 2lb Cavatappi pasta (cooked al dente and strained) or you can use Penne or Macaroni
- 24oz Heavy Cream Whipping Cream
- 8T Garlic – minced
- 8T Usalted Butter
- 12oz Mushrooms – sliced
- 8oz White Cheddar – shredded
- 8oz Smoked Gouda – shredded
- 4oz Parmesan – Grated
In a large saute pan or dutch oven, melt butter over medium high heat.
Add minced garlic and sauté for a 1 minute, then add mushrooms and continue to sauté for another 2-3 minutes or until mushrooms are slightly cooked.
Slowly add the heavy cream and using a whisk or rubber spatula stir continuously until garlic and mushrooms and cream are incorporated.
Reduce heat down to a simmer, and slowly add each cheese one at a time, making sure to incorporate each one is melted before adding another.
Add pasta into cheese mixture and continue to cook for another 5-8 minutes or until sauce has become thick. If sauce seems to be a little thin, add more grated parmesan a tablespoon at a time until you have reached the right consistency.
Remove Mac & Cheese from stove top and stir in chopped lobster (reserve a little for garnish).
Using 4 pasta bowls or plates, divide lobster mac & cheese evenly and sprinkle some of the chopped lobster over the top for garnish and chopped parsley for color.
Use your imagination and keep on cooking!