Capricci Mac 'n' cheese with lobster, cognac and parmesan
PREPARATION 20 minutes
COOKING 30 minutes
SERVING 6
1 package (500 g) CAPRICCI GRAZIANO #GR110 pasta, cooked al dente
SPICE MIX
- 5 ml (1 tsp) salt
- 5 ml (1 tsp.) Old Bay spices
- 5 ml (1 tsp) garlic powder
- 3 ml (1 tsp.) dry mustard
- 3 ml (1/2 tsp.) paprika
- 3 ml (1/2 tsp.) cayenne pepper
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) ground nutmeg
LOBSTER VELOUTÉ WITH COGNAC
- 45 ml (3 tbsp.) olive oil
- 60 ml (1/4 cup) butter
- 1 French shallot, finely chopped
- 2 minced garlic cloves
- 45 ml (3 tbsp.) cognac
- 125 ml (1/2 cup) flour
- 625 ml (2 ½ cups) lobster stock (see recipe*)
- 500 ml (2 cups) 35% cream
- Ground pepper to taste
- 250 ml (1 cup) grated sharp cheddar cheese
- 250 ml (1 cup) grated Gruyere cheese
- 180 ml (3/4 cup) finely grated parmesan cheese
INGREDIENTS
- cooking water
- 45 ml (3 tbsp.) olive oil
- 15 ml (1 tbsp.) olive oil
- 1 minced garlic clove
- 3 shelled lobsters, flesh cut into pieces
- 30 ml (2 tbsp.) cognac
- 60 ml (1/4 cup) finely chopped chives
- Baby sprouts to taste
PREPARATION
- In a pot of boiling water, cook the pasta al dente (as directed on the package). Drain (keep the cooking water). Add the oil. Mis. Set aside.
- In a small bowl, combine all the ingredients for the spice blend. Set aside.
- In a pot, heat the butter and oil. Add shallot and garlic. Cook for 1-2 minutes.
- Deglaze with cognac. Reduce until dry.
- Add the flour. Mix and cook for 1 minute.
- Moisten with the lobster stock and the cream. Mix well with a whisk. Add the spice mix. Bring to a boil until thick, creamy and smooth.
- Remove from heat. Add the cheddar, Gruyère and half the Parmesan. Mix until everything is melted. Set aside.
- In a large skillet, heat the oil and sweat the garlic for 30 seconds.
- Add the lobster meat. Cook for 2-3 minutes.
- Deglaze with cognac. Add half the chives. Mix and reserve half of the garlic lobster on a plate for garnish.
- Moisten with ½ cup of cooking water and a third of the cheese sauce. Mix with the lobster.
- Add the pasta. Cook for 2-3 minutes (or until cooked and desired texture).
- Add a little sauce. Mix. Remove from heat. Add the remaining parmesan and chives. Mix.
- Serve and garnish with the reserved lobster. Garnish and decorate with mini sprouts.
Chef's Secrets
The lobster and cheese velouté will keep for 5-7 days in the fridge. Always have some in the fridge, super practical for a quick dinner, a quick sauce or a quick vinaigrette for salads. For a Mac ‘n’ cheese au gratin, put in a baking dish. Add cheese and Panko on top. Place under the broiler for 5-6 minutes (or until everything is melted and golden brown). For a gourmet version, serve the lobster mac n cheese in a roll, i.e. in a buttered and lightly grilled brioche hot dog bun. Garnish with a lobster-cheese velouté fillet and baby sprouts… JUST WOW and SO GOOD!!!
PREPARATION 5 minutes
COOKING 2 hours
SERVING 8 cups
*LOBSTER FUMET
- 30 ml (2 tbsp.) olive oil
- 2 onions
- 2 garlic cloves cut in half
- 2 stalks of celery
- 1 carrot
- 1.5 L (6 cups) well-washed lobster carcasses
- 15 ml (1 tbsp.) tomato paste
- 250 ml (1 cup) white wine
- 2 tomatoes cut into pieces
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) peppercorns
- 5 ml (1 tsp) ground nutmeg
- 1-2 bay leaves
- 1-2 cloves
- Cold water to cover
PREPARATION
- In a pot, heat the oil.
- Cook the onion, garlic, celery and carrot for 3-4 minutes.
- Add tomato paste and carcasses. Cook for 5-6 minutes.
- Moisten with white wine. Reduce by half.
- Add tomatoes, salt, pepper, nutmeg, bay leaves and cloves.
- Cover with cold water. Mix.
- Bring to a boil. Cook gently on a low boil for 1h30 to 2 hours (or reduced to half).
- Remove from fire. Leave to cool (2 hours at room temperature).
- Pass through a sieve.
- Use as a base, broth for your seafood or fish recipes. For sauce, soup, dressing, etc.
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