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Recipes » 2012 Wine & Food Calendar Recipes » Lobster Mac & Cheese - October 2012

RECOMMENDED WINE PAIRING

  • Sommelier Reserve Chenin Blanc / Chardonnay

 

INGREDIENTS

  • 2, 1 1/2 lbs (681 g) lobsters, cooked, shelled, chopped
  • 1 lb (454 g) penne
  • 6 cups (1.5 L) milk
  • 1 bay leaf
  • 1/4 tsp (1 mL) nutmeg
  • 1/2 cup (125 mL) butter
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) flour
  • 1/2 cup (125 mL) SR Chenin Blanc/Chardonnay wine
  • 2 tbsp (25 mL) dijon mustard
  • 2 tsp (10 mL) paprika dash hot pepper sauce, salt and white pepper
  • 8 oz (250 g) each grated old cheddar cheese, Gruyère cheese
  • 1 cup (250 mL) Panko bread crumbs
  • 3 tbsp (45 mL) melted butter
  • 2 tbsp (25 mL) chopped chervil or parsley

 

METHOD

  • Heat oven to 350º F.
  • Drop pasta into boiling water. Cook until tender, about 10 to 12 minutes. Drain well.
  • Heat milk, bay leaf and nutmeg in small saucepan, but don’t boil. Remove bay leaf from milk.
  • Meanwhile in large pot; melt butter, add garlic and cook 2 minutes. Add fl our and stir
    and cook 2 minutes longer.
  • Slowly stir in wine and cook until smooth. Whisk in hot milk and continue to cook and whisk until smooth and thick.
  • Remove from heat, add cheeses and seasonings. Whisk until cheese is melted.
  • Stir in pasta and lobster.
  • Spray 6 to 8 casseroles with non-stick spray. Spoon lobster mixture into casseroles.
  • Combine bread crumbs, butter and chervil. Sprinkle over top of casseroles.
  • Bake 20 to 25 minutes.

 

SERVES 6 TO 8