Take this classic comfort food favorite to the next level with Chef Andrew’s Lobster Mac and Cheese recipe. Rich, creamy pasta with four types of cheese and loaded with tender, sweet chunks of Lobster meat. Topped with buttered breadcrumbs and baked to golden brown perfection.
Notes from the Chef:
Why use four cheeses?
Aside from the simple answer of... "Why not?"... each different variety of cheese brings something different to the table. The Cheddar and Parmesan give the dish it's sharpness, adding a little bit. The Gruyere rewards a "nuttiness", adding to the depth of flavor as you are layering in your elements. Last but not least, the Fontina provides the Mac and Cheese its signature smooth creaminess. Combine them all together and you have some serious cheese charisma.
What is a "Roux" and is it needed?
Adding flour to butter and fat combine to create a thickening paste, which is called a ROUX. There are different kinds of roux depending on what sauce you are making. Here we are making a "blonde roux", which is used for white sauces.
It is IMPORTANT to lower your heat once you add in the flour and cook that flour for at least a few minutes, without color, to develop the paste and avoid a raw flour taste.
Why the Tomato Paste?
Well... primarily because people EAT WITH THEIR EYES. When people know they're eating lobster, they expect something pink or red. Tomato paste is also an umami flavor which adds more depth of flavor.
Tarragon is one of those spices that accents the flavor of lobster incredibly well. Specifically, tarragon and tomato paste together. These are two classic additions to lobster bisque.
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