Friday, June 8, 2012

Foodie Friday: Lobster With A Twist




By Debbie Mitchell

Now that's a lobster! I am a big fan of any dish that features the meaty crustacean.  The only thing better than a bowl of lobster bisque in the winter is a summer menu that includes lobster salad or lobster roll or  steamed lobster with butter.  Yum!  I've never actually cooked a lobster . To be honest, I don't have the heart to put a live lobster in a pot of boiling water and listen to it die under the pot cover.  But I am always on the lookout for a new way to use lobster in a recipe.

So when I came across Chef Ted Pryor's Lobster Mac and Cheese at the Grand Gourmet – The Flavor of Midtown  event on May 10,  I had to check it out.  I've tasted a few variations of macaroni and cheese but never one with lobster.   I consider mac and cheese a winter, comfort food.  But with the lobster added it becomes a summer for my menu.  The dish, courtesy of Michael Jordan's The Steak House N.Y.C., gave my first favorite dish of the night a run for its money.

Chef Pryor could not serve up his lobster mac and cheese samples fast enough for hungry patrons, and with every serving,  he gave them a recipe card.  If you're in the mood for a little lobster with a twist  this weekend, try it out. Enjoy!!

If you have a great recipe with lobster as an ingredient, send it along.





Lobster Mac and Cheese
Chef Ted Pryor, Michael Jordan's The Steak House N.Y.C.

Serves 24
1 cup roux - using a ratio 1 to 1 flour and butter  (this is about 8 T. butter and 8 T. flour)
1/2 gallon (8 cups) milk or heavy cream
4 cups lobster stock
1 cup each of three cheeses: grana padano, white and yellow cheddar
More grated cheese to top the casserole 
1 cup lobster meat
1 pound cooked al dente macaroni

First make your bechamel by melting the butter in a saucepan over medium heat, then stirring in the flour to make a paste.  Once it bubbles, it's done.  Warm the milk or cream first, then whisk it in.  Whisk until all the lumps are gone and it has a creamy texture.  Bring to a boil, and simmer for a few minutes.  Reduce slightly if necessary to finalize your creamy sauce.  Season to taste and the bechamel is ready.

Add in the grated cheeses about a cup at a time to make a cream sauce.  Then add in the lobster stock bit by bit, until you have a creamy, lobster sauce.  You may want to use less than the full 4 cups depending on the thickness of your sauce.

Now fold in your lobster meat.  Add your pasta last, fully folding in to combine.

Fill a large casserole pan or smaller croques with the mixture, cover with remaining cheese and bake for 25 minutes at 350 degrees.

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA)  and  is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are a brand interested in blogger outreach campaigns, a blogger or personality interested in television placement follow Debbie Mitchell @TVProducerDeb or contact TheBloggerConnection.com.
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