Directions for: Lobster Mac & Cheese
Ingredients
Bechamel (cream sauce)cup butter
3 and tablespoons diced onions
cup flour
4 cup whole milk
1 lemongrass stick
cup whipping cream (heavy cream)
Salt and pepper
Mornay sauce4 cup thin bechamel
cup Grano Padano cheese or Parmesan
cup shredded gruyere cheese
Lobster Mac & Cheese Assembly1 (16 ounce) package Torchietti or macaroni
2 oz lobster meat
Truffle oil
1 Tbsp butter
Truffles slices or peeling (optional)
tsp salt
tsp ground pepper
Directions
Bechamel (cream sauce)1. Melt butter in a thick bottomed pot.
2. Add onions and saute for 2-3 minutes.
3. Add flour and form roux, cook for 2-3 minutes, until light golden colour (not too dark).
4. Add milk 1/3 at a time stirring constantly.
5. Add a stick of lemongrass and let cook for 10-20 minutes or until raw starch taste is gone.
6. Add cream and reduce sauce.
7. Salt and pepper to taste.
Mornay sauce1. In a pot, heat all ingredients until melted.
2. Cook for 4-5 minutes.
Lobster Mac & Cheese Assembly1. Bring a large pot of lightly salted water to a boil.
2. Add the pasta and cook for 8-10 minutes or until al dente; drain well.
3. In a pan mix 1 cup of cooked macaroni with cup of Mornay sauce, saut.
4. In a different pan warm up lobster meat with butter.
5. Place pasta in a serving dish, add a drizzle of white truffle oil and slices of truffle (optional).
6. Put lobster meat and the lobster infused butter from the cooking pan on top of the pasta.
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