Inspired by an episode of Throwdown with Bobby Flay with a lobster mac and cheese challenge, I decided to test out my own recipe for dinner. With Vu’s love of mac and cheese and my craving for lobster, it was a perfect combination. I went the unconventional route and added mascarpone cheese to my recipe. Yes, mascarpone cheese! Who says you can only use mascarpone cheese for desserts! The sauce was creamy and delightful! The lobster meat was tender and sweet, elevating the dish to a new level. I would proudly serve this dish at a dinner party.
Ingredients1 tbsp butter 2 cloves of garlic, chopped 3 lb lobster, should yield 1-1 ½ lb of meat 1 tbsp butter 1 tbsp all purpose flour 1 ½ cup heavy cream 1 ½ cup half and half 2 bay leaves 1/2 yellow onion, cut into fourths a pinch of nutmeg 1 cup of mascarpone cheese a pinch of salt a pinch of pepper ½ pound of Barilla medium shells conchiglie ½ cup of panko (Japanese bread crumb) ½ cup of butter ½ cup of shredded Gruyere cheese Chives for garnish
Return the cream mixture to the sauce pan and gently stir in the mascarpone cheese until everything is well blended. Whisk in the butter and flour mixture and continue cooking for 10 minutes on low heat. Add in the pasta and lobster meat and season to taste.
In a casserole dish or individual cocotte, add the pasta mixture, top with Gruyere and bread crumbs, then bake for 10 minutes, or until the bread crumbs are golden brown and the cheese has completely melted.