Leo Lobster Macaroni

Leo
Lobster. Lobster is the perfect exotic shellfish for Leo who prizes the very best life has to offer them. No entrée draws attention like a beautiful red lobster served in all its glory! And no one can appreciate it quite like the flamboyant Leo! But lobster is also heart healthy, which may be surprising. It is low in fat and cholesterol, high in protein, and loaded with phosphorus, selenium, zinc, vitamin B12, and omega-3 fatty acid, which protects against heart disease. So anyone who loves lobster should take their lead from the Lion.

Lobster Macaroni and Cheese
SERVES 8
My Leo client was getting married and asked me if I could make this for his bride.
8 tablespoons (1 stick) unsalted butter, cut into pieces
1⁄2 cup all-purpose flour
1 quart half-and-half
2 teaspoons salt
1⁄2 teaspoon freshly grated nutmeg
 1⁄4 teaspoon white pepper
3 cups shredded sharp, white cheddar cheese
2 cups shredded Fontina cheese
2 pounds cooked lobster meat
1 pound penne pasta, cooked and drained
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano
1⁄4 cup melted butter

1. Preheat the oven to 350°F.

2. Melt the stick of butter in a heavy-bottomed pot over medium heat. Using a whisk and stirring constantly, add the flour to the butter and continue stirring for 2 minutes until the roux is bubbling. Gradually add the milk, stirring constantly, and cook until thickened and smooth. Add the salt, nutmeg, and pepper. Remove the pot from the heat and whisk in the cheddar and Fontina cheeses until the cheeses are melted and incorporated into the sauce. Stir in the lobster meat and pasta and mix thoroughly.

3. Spray eight 10-ounce ramekins with nonstick cooking spray. Fill the ramekins equally with the macaroni and cheese, leaving room for the bread crumb topping. Mix the panko and Parmigiano-Reggiano together in a small bowl. Add the melted butter and mix together until crumbly. Top each ramekin with the bread crumb mixture and bake in the oven for 30 minutes, or until nicely browned and bubbly.

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