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Archive for February, 2011

So for Valentines Day I decided to splurge and make a meal that my boyfriend has been wanting to make for a long time now. The ingredients are relatively expensive but last week Lobster tails were on sale at BigY for $6/ea so I bought a couple (and had a couple in my freezer from the last sale). I decided what better opportunity than Valentines to make a meal this special!

This is by no means a healthy meal AT ALL…. That being said it’s incredibly delicious and I can’t wait to make it again (though my budget and body are telling me NO!)

I used the Neely’s Lobster Mac n Cheese recipe from the Food Network:

Ingredients
4 tablespoons butterKosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves

Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley

Notes: It was hard to find Gruyere cheese at my supermarket and at first I was only able to find one which was imported and $9.00 for a block. There was a separate Boars Head brand section which had a block for $5.00 so I grabbed that one instead! Also another thing to note is that 2 cups shredded cheese = 1 8oz block of cheese (even though 8oz = 1 cup normally). I never realized that and almost doubled the cheese for the recipe!
I also used a plain jane Sauvignon Blanc (Sutter Home) for the wine in the recipe….

and we drank Adegaborba.pt Alentejo….

I did have to spend a little extra time at the gym this past week…but it was well worth it!

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