Lobsters with Cheesy Pasta and Truffles Recipe Video
Chef Colin Wyatt of 555 Restaurant in Maine, cooks Lobster Mac and Cheese at the New England Culinary Arts Forum. Watch the recipe video below and give it a try!
Ingredients
Lobster:
2 (1 1/2 lb) Soft Shell Lobster
1/2 cup red wine vinegar
1 cup salt
4 quarts of water
The cheese sauce:
2oz Parmesan
2oz 2-year Vermont cheddar
2oz Cave aged Gruyere
2oz Black wax Gouda
4oz Fontina cheese
1 Qt. Cream
Pasta:
Truffle oil
Shaved Black Truffle
1 bunch chopped chives
1/2 lb Torchio Pasta
Directions
Lobster:
Bring 4 quarts of water, 1 cups salt, and a 1/2-cup of red wine vinegar to a boil. Add the lobsters head first into the boiling water being careful not to get splashed. Cook the lobster for 5 minutes. Transfer to an ice bath until cool. Remove the tail, knuckle and claw meat from the lobster. Refrigerate until ready to use.
The cheese sauce:
Grate all the cheeses and mix into a bowl.Bring the cream to a simmer (be careful that it does not boil over). Reduce the cream by a third. Add all but 1/2 cup of the cheese. Transfer the cheese and cream mixture to a blender and puree until smooth. Return to the pot and keep warm.
Pasta
To assemble:
Cook the pasta in salted boiling water and cook until al dente (for cooking time see the information on the box). Drain the pasta and return it to the pot. Add the cheese sauce to the pasta and place on low heat. Add the remaining cheese and stir until the cheese is fully incorporated. Slowly add the lobster to the Mac and Cheese and heat until the lobster is warmed through. Season to taste. Transfer to warm bowls and finish with truffle oil, truffle shavings and the snipped chives.
Please see video
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Bring 4 quarts of water, 1 cups salt, and a 1/2-cup of red wine vinegar to a boil. Add the lobsters head first into the boiling water being careful not to get splashed. Cook the lobster for 5 minutes. Transfer to an ice bath until cool. Remove the tail, knuckle and claw meat from the lobster. Refrigerate until ready to use.
The cheese sauce:
Grate all the cheeses and mix into a bowl.Bring the cream to a simmer (be careful that it does not boil over). Reduce the cream by a third. Add all but 1/2 cup of the cheese. Transfer the cheese and cream mixture to a blender and puree until smooth. Return to the pot and keep warm.
Pasta
To assemble:
Cook the pasta in salted boiling water and cook until al dente (for cooking time see the information on the box). Drain the pasta and return it to the pot. Add the cheese sauce to the pasta and place on low heat. Add the remaining cheese and stir until the cheese is fully incorporated. Slowly add the lobster to the Mac and Cheese and heat until the lobster is warmed through. Season to taste. Transfer to warm bowls and finish with truffle oil, truffle shavings and the snipped chives.
Please see video
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Take a look at this outstanding video that presents an incredible recipe for creamy cheesy pasta that is topped with lobster and truffles. The dish would turn out to be absolutely spectacular and offers you a great cooking experience. This video is marvelous and must watch!Questions, Comments and Reviews
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