LOBSTER  MAC AND CHEESE

www.lechefswife.com

This recipe makes the absolute creamiest homemade lobster mac and cheese I have ever had. With the addition of lobster, it becomes an elevated comfort dish that you could serve at a chic brunch or dinner party with friends at home.

- Butter - Heavy cream - Olive Oil - Elbow Macaroni - Mozzarella Cheese - Comte Cheese - Garlic - Thyme - Flour - Lobster meat  - Salt

Ingredients

STEP 1:

Drizzle 1 tbsp of olive oil in a non-stick pan over medium heat. Add in 1 clove of chopped garlic, and 3 tbsps of butter along with the lobster meat and 2 branches of thyme. Sautée for 3 minutes to flavor the lobster. Transfer the lobster, and the lobster drippings, into a large bowl. Use a silicone spatula to scrape get every last bit of flavor from the pan. Remove ⅓rd of a cup of the lobster meat to be used as garnish. Set aside.

STEP 2:

HOW TO MAKE MORNAY SAUCE In a sauce pan over medium low heat, bring the cream, remaining garlic and thyme branches to a low simmer. This is Le Chef's tip for a flavorful Mornay sauce. No salt is needed. Let simmer for a couple minutes for the flavor of the thyme and garlic to infuse with the cream. Remove the thyme branches from the cream with a pair of kitchen tongs and discard.

Step 3: 

HOW TO MAKE MACARONI GRATINÉE: Set the dish on the middle rack of your oven and switch over to broil. Watch very carefully, after 3-4 minutes you should see your lobster mac and cheese bubbling and starting to brown. A beautiful thing to see!

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