Lobster and Macaroni Gratin Recipe
Inspired by Roger Verg
- Serves: 6
- Nutrition per portion: Calories 917, Total Fat 66 g, Saturated Fat 23 g, Carbohydrates 8 g, Fiber 1 g, Sugar 5 g, Protein 64 g, Cholesterol 553 mg, Sodium 1620 mg
- Total Time: 55 minutes
- Preparation: 45 minutes
- Baking: 10 minutes
Ingredients
- 2 tablespoons unsalted butter
- 4 pounds lobster meat from claws and tails, cleaned (keep coral and tomalley, discard shells)
- 1/4 cup Cognac
- 1/4 cup carrot, diced small
- 2 tablespoons celery, diced fine
- 3 tablespoons shallots, finely chopped
- 1 teaspoon garlic, minced
- 2 tablespoons parsley, finely chopped
- 1/2 cup port
- 1 bouquet garni
- 3 cups plus 2 tablespoons crme frache
- 7 ounces small macaroni, cooked until just tender and tossed with olive oil
- 1 egg yolk
- 3 tablespoons Gruyre cheese, grated, plus 1 tablespoon extra
- Salt and black pepper, to taste
- 2 whole lobster claws, cooked
- Long chives
- 1 tablespoon chopped fresh chives
Instructions
- Preheat and Saut: Set your oven to 400F. Melt butter in a large saut pan over medium heat. Add lobster meat and cook until bright red. Pour in Cognac and ignite carefully. Stir in carrot, celery, shallots, and garlic. Add port, bouquet garni, and 2 3/4 cups crme frache. Season with salt and pepper. Cover and simmer gently for 15 minutes.
- Prepare Filling: Remove lobster, chop claw and tail meat into 1/4-inch pieces. Whisk coral and tomalley into the cream mixture. Gently fold in chopped lobster and cooked macaroni. Adjust seasoning. Divide evenly into 6 ramekins.
- Make Topping: Whisk remaining crme frache until thick. Stir in egg yolk and 3 tablespoons Gruyre. Season to taste. Spread over each ramekin.
- Bake: Bake 8-10 minutes until tops are golden brown.
- Serve: Plate each gratin with a whole lobster claw. Sprinkle extra Gruyre, add long chives, and finish with chopped chives. Indulge in this luxurious, creamy delight that elevates mac and cheese to gourmet heights!
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