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Lobster Mac & Cheese

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Lobster Mac & Cheese


August 27, 2019

Lobster Mac & Cheese

1 lb Cousins Maine Lobster Maine lobster claw & knuckle meat
● 1 lbs shell pasta
● 1 tbsp salt
Directions: In large pot bring water and salt to a boil, place pasta in water and stir. Cook for 11 minutes and drain.

Toasted Panko Topping
● 1/5 cups panko bread crumbs
● 1/8 cup butter, melted
Directions: In small batches, toast panko breadcrumbs in butter on high heat in a skillet until golden brown, set aside.

Cheese Sauce
● 1/5 cup butter
● 1/5 cup chopped yellow onion
● 1 1/2 medium-sized cloves garlic, chopped
● 1/5 cups flour
● 1 ½ cups milk
● 1/5 cups asiago cheese
● 1/5 cups parmesan cheese
● 3/5 cups cheddar cheese
● 1/2 tsp ground rosemary
● 3/4 tsp salt
● 1/3 tsp black pepper

● Sauté onion and garlic in the butter for about 5 minutes.
● Boil shell pasta (about 11 minutes or until just before al dente).
● Add flour to sautéeing onions and garlic, mixing constantly. Continue to stir for about 10 minutes.
● Add milk and allow to thicken, stirring occasionally.
● Add spices and mix.
● Add cheeses and allow them to melt thoroughly, stirring until desired consistency is close.
● Add in pound of drained pasta, and stir to combine.
● Add in lobster meat, stir, and continue to cook for 2-3 minutes.
● Serve, and sprinkle with toasted panko breadcrumb topping.

Servings 4
1 lb Cousins Maine Lobster Maine lobster claw & knuckle meat
4 New England split-top rolls

Salt & Pepper Mixture
●½ tsp black peppercorns
●½ tsp white peppercorns
●½ tsp sea salt

Garlic Aioli
● ¾ cup mayo
● 3 cloves garlic, minced
● 2 ½ tbsp fresh lime juice
● ¾ tsp salt
● ½ tsp ground black pepper
● mix all ingredients in a bowl and refrigerate for at least 30 mins prior to serving

Veg Mixture
● 2 cloves garlic, minced
● 1 large jalapeño, cut in half lengthwise, then thinly sliced (dredged in cornstarch)
● 1/3 cup chopped green onions
● 1 tsp salt & pepper mixture

● Prepare salt & pepper mixture by toasting white peppercorns and black peppercorns in a skillet until fragrant. Grind them and mix with sea salt. Set aside.
● Dredge Maine lobster meat in cornstarch and flash fry in oil until crispy, remove from pan. Lightly season with salt & pepper mixture.
● Butter both sides of roll and grill on a flat top or another pan until both sides are golden brown.
● In lobster meat pan, add oil as necessary and bring back up to temp.
● Dredge jalapeño rings in cornstarch.
● In pan, add in veg mixture, including minced garlic, thinly sliced jalapeño rings, small slivers of green onion, and a light topping of the salt & pepper mixture, and fry until veggies are crispy and seasonings are fragrant.
● Line roll with garlic aioli
● Add the lobster back to the pan with the veg mixture and combine.
● Gently place the fried lobster mixture into the aioli lined roll. Drizzle the top of the stuffed roll with a zig-zag of garlic aioli, and top with some slivers of fresh green onion.



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