Steakhouse Lobster Mac and Cheese Recipe - HOW TO MAKE TENDER LOBSTER TAILS!
- Shereen Pavlides
- Feb 25, 2020
- 1 min read
Updated: Mar 8, 2020
INGREDIENTS NEEDED;
recipe by Shereen Pavlides
1/2 pound cavatappi pasta (227 grams)
kosher salt / fresh finely ground black pepper
6 tablespoons unsalted butter - divided
1/3 cup panko (27 grams)
2 (8 ounce) wild lobster tails [2 (227) grams]
1 large shallot - finely diced
1 - 2 tablespoons cognac (15 ml)
1/2 cup half and half or heavy cream (125 ml)
4 ounces mascarpone (116 grams)
2 teaspoons ground mustard
2 teaspoons paprika
2 tablespoons cold unsalted butter
2 cups shredded sharp white cheddar cheese (182 grams)
1 cup shredded gruyere cheese (89 grams)
1 tablespoon chopped Italian parsley
serves: 4 - 6
DIRECTIONS: video above..
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Directions
Prepare Panko Topping:
Melt 2 tablespoons butter in a skillet over medium heat.
Add panko breadcrumbs and toss to coat until golden and toasted.
Season with salt and pepper. Set aside.
Butter Poach Lobster:
Split lobster tails lengthwise and remove any vein.
Melt 4 tablespoons butter in a 10-inch skillet over low heat.
Season lobster meat with salt and pepper.
Place lobster meat side down in the skillet. Cover and cook on low for 5–7 minutes, flipping halfway through and basting with butter.
In the last 2 minutes, add the diced shallots to the skillet.
Once cooked, remove lobster from skillet and chop into bite-sized pieces.
Make the Cream Sauce:
With the shallots and butter still in the skillet,…
Absolutely delicious! I never knew lobster could be so easy to cook and taste o good with Mac-and-cheese. Thank you for the great recipe!
You don't say how long or what temperature to bake it for. Would be nice if you had written instructions.
listing the ingredients without the directions is a mistake. why bother if i have to watch the video 5 times to write my own directions