Lobster & Prawn Mac-n-Cheese, Please!

Sam’s Lobster & Prawn Mac-n-Cheese

Uhhhhh, yum! Doesn’t this look ahhhhhhmazing! This is Sam Osborne, RVFB Executive Director’s take on an ‘ol classic. From our food-lovin’-oven to your yours … ENJOY!

Ingredients: 

• 16 oz Mezze Penne or Elbow Macaroni

• 5 Tbsp Butter + 1 Tbsp for greasing baking dish

• 4 cloves garlic, crushed or chopped fine

• 1 Large or 2 Small Shallots, chopped fine

• 5 Tbsp Unbleached White Flour

• ½ tsp Ground White Pepper

• ½ tsp Cayenne Pepper

• 1 tsp Smoked Hot Paprika

• ½ tsp Dried Oregano

• 2 Tbsp Tomato Paste

• 1 Cup Dry White Vermouth

• 4 Cups Heavy Cream

• 1 Bay Leaf

• 2 Cups Sharp Cheddar Cheese, shredded

• 2 Cups Emmentaler or Gruyere Cheese, shredded

• 2 Lobster Tails, shelled and deveined, roughly chopped

• ¾ Pound Small (20/30 count) Prawns, shelled and deveined, roughly chopped

• ½ Cup Panko Breadcrumbs

• 2 Tbsp Fresh Parsley (curly or Italian), finely chopped

Directions: 

Preheat over to 400F.

1. Put on a big pot of water to boil for the pasta.

2. Melt the 5 Tbsp butter over medium heat in a pot large enough to accommodate the sauce and pasta once it’s cooked.

3. Add shallots and garlic to melted butter, and stir-fry just until fragrant, about 30 seconds.

4. Add flour, white pepper, cayenne, paprika and oregano, and stir with a heat-proof rubber or wooden spatula for several minutes to make a roux. Add tomato paste and incorporate into the roux.

5. Pour the Vermouth into the roux, and whisk until totally smooth. Keep at a low simmer to reduce by about one-third.

6. Add the cream and bay leaf, and stir until smooth. Let this simmer slowly for about 8 minutes.

7. Meanwhile, boil the pasta, timing for one minute less than package directions – you want it al dente.

8. Using the last Tbsp butter, grease a large (9 x 13) baking dish.

9. Remove bay leaf from sauce, and add cheeses by the handful, stirring to incorporate. (You can always add more than the 4 Cups called for if you like it cheesier and richer!)

10. Taste for seasoning, and add a pinch of sea salt if needed.

11. Add lobster and prawn meat to sauce.

12. Drain cooked pasta, and add it to the sauce. Stir thoroughly to coat all the pasta.

13. Pour the whole thing into your greased baking dish, and sprinkle the top with the Panko and chopped parsley.

14. Bake for about 25 minutes. Let it sit for 10 minutes before serving. Enjoy!Note: This dish is outrageously delicious and quite rich. With the addition of a beautiful green salad and some fresh baguette, it makes a delightful lunch or dinner. Perfect for holidays, potlucks and dinner parties any time of year!