It’s been a while since I posted something truly decedent. Something luscious. Something wonderful any time of year. Recently, the focus has been
on ‘Spring seasonal food’. And rightfully so. I love the culinary transition from winter to spring. It offers so much bright, vibrant and ‘new’ selections. But sometimes we need more. We need to splurge.
Lobster Mac n’ Cheese. What separates mine from others? Clearly, this is not a new or original idea. I personally like to keep mine cleaner and simpler than others. I don’t like the base to be a rich cheese-laden sauce, full of heavy cheeses like tallegio, brie, aged cheddars, gouda, and so on. Though they are delicious, their naturally strong flavors and heavy consistency mask the sweet and delicate flavor of lobster, and the earthy flavors of forest mushrooms. I prefer a light cream sauce, sweetened with garlic and shallots and contrasted with a splash of white wine. The cheese: high quality parmesan reggiano. It’s all you need, and after making this, I think you will agree.
Lobster Mac n’ Cheese with Forest Mushrooms
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 4 portions
1 chick lobster (1.25lb)
1 cup foraged mushrooms (crimini, chantrelle, hedgehod, shitake, oysters, miatake, etc)
1 shallot, minced
2 cloves garlic, minced
1/4 cup dry white wine
2 cups heavy cream, reduced to 1 1/2 cups
1 cup grated parmesan reggiano cheese
1 bunch chives, fine chop
1 lb high quality elbow macaroni, cooked al dente
ground black pepper
2 tbsp vegetable oil
1 tbsp unsalted butter, cold
Bring a large pot of salted water to a rapid boil. Have a bowl of ice water ready. Submerge the lobster in the boiling water for cook for 5 minutes. Remove the lobster from the water and submerge it in the ice bath. Cool completely. Crack the lobster and remove the meat from the claws and tail (make sure to devein the tail). Save the shells for another time. Go to youtube for lessons in this. Rough chop the meat and reserve the claw meat.
Slice the mushrooms.
Bring a small pot of water to a boil. Salt liberally.
In a medium heavy bottomed saute pan, begin lightly sauteing the mushrooms in the oil. Season with salt and pepper. As the mushrooms saute, add the shallots and garlic. Cook until highly fragrant, about 30 seconds. Add the white wine and reduce until almost dry. Add the cream and bring to a gentle simmer. Put the cooked pasta and lobster in the boiling water to reheat. Drain the pasta and add to the saute pan. Add half the cheese and work in well. Remove from the heat and swirl in the butter and a small amount of the chives. Spoon the pasta into 4 warm pasta bowls. Top the bowls with the remainder of the cheese and chives.
Serve right away.