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Lobster And Macaroni Gratin
Ingredients
- 2 Tbsp. Unsalted butter
- 4 lb Lobster claw and tail meat removed and set aside, shell discarded, and the coral and tomalley reserved
- 1/4 c. Cognac
- 1/4 c. Small-diced carrot
- 2 Tbsp. Small-diced celery
- 3 Tbsp. Chopped shallots
- 1 tsp Chopped garlic
- 2 Tbsp. Finely-minced parsley
- 1/2 c. Port wine
- 1 x Bouquet garni
- 3 c. Creme fraiche plus
- 2 Tbsp. Creme fraiche
- 7 ounce Tiny macaroni cooked al denta, and tossed with extra virgin olive oil
- 1 x Egg yolk
- 3 Tbsp. Shredded Gruyere cheese plus
- 1 Tbsp. Shredded Gruyere cheese Salt to taste Freshly-grnd black pepper to taste
- 2 x Cooked whole lobster claws
- 1 whl chives
- 1 Tbsp. Minced chives
Directions
- Preheat oven to 400 degrees.
- In a large saute/fry pan, heat the butter. When the butter is melted, add in the lobster meat and saute/fry till the lobster meat has turned red. Add in the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add in the port, bouquet garni, and 2 3/4 c. of the creme fraiche. Season with salt and pepper. Cover the saute/fry pan and simmer for 15 min on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4-inch slices. Whisk the reserved coral and tomalley into the cream mix. Mix in the lobster meat and pasta. Season with salt and pepper. Divide the mix between the 6 individual ramekins.
- In a small mixing bowl, whisk the remaining creme fraiche till thick. Mix in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mix. Place in the oven and cook for 8 to 10 min or possibly till the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and minced chives.
- This recipe yields 6 servings.
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