Lobster Rockefeller Mac n’cheeseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: A few minutes
Cooking time: About 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:279 kcal
Proteins:14 g
Fats:20.2 g
Carbohydrate:9.7 g
Fibers:0.6 g
Sugar:1 g
Cholesterol:54.6 mg
Sodium:399.5 mg
Calcium:318.7 mg
Energy:1896 kcal
Proteins:95 g
Fats:137.5 g
Carbohydrate:66.1 g
Fibers:3.9 g
Sugar:6.7 g
Cholesterol:371 mg
Sodium:2714.4 mg
Calcium:2165.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
ml
whipping cream (35%)
250
ml
milk (2%)
500
g
grated aged cheddar 2 yrs
250
g
grated parmesan
1
bag spinach
400
g
lobster
500
g
elbow macaroni pasta
200
ml
vegetable oil
salt & pepper to taste
**Garnish
75
g
grated parmesan
185
ml
bread crumbs
30
ml
melted butter
METHOD
- Preheat the oven to 180° C (350°F).
- Cook the pasta "al dente" in boiling water. Drain the pasta, return to the pot and coat with the vegetable oil. Set aside.
- Over low heat, in a large non-stick frying pan, reduce the cream and milk by half. (Globe cooking tip: by using a larger heat surface, the evaporation process is faster.)
- Salt and pepper to taste.
- Whisk in the cheddar and parmesan until smooth and creamy.
- Add the spinach, Pernod and lobster, reserving a few nice pieces of lobster for garnish.
- In a casserole, layer the macaroni followed by the creamy cheese sauce and repeat.
Finishing
- Mix together the remaining Parmesan, breadcrumbs and butter
- Sprinkle the mixture over the macaroni and lastly garnish with lobster
- Cook in the oven at 180°C / 350°F on the middle oven rack for 5 to 8 minutes till golden.
WINE SUGGESTIONS
Sauvignon
Trebbiano
CHEF'S NOTES
A recipe from Globe Restaurant.
