Lavish Lobster Macaroni Cheese, by Madalene Bonvini-Hamel
This recipe for Lavish Lobster Macaroni Cheese from British Larder.com founder Madalene Bonvini-Hamel aims to make the most of July's seasonal ingredients. See more recipes in our http://www.caterersearch.com/Articles/2010/07/01/334141/Flavours-of-July.htm" target="_blank" rel="noreferrer">Flavours of July article.
INGREDIENTS
(Serves four)
For the lobster bisque
• 2 x 1lb lobsters
• 1 tbs olive oil
• 2 cloves of garlic, lightly crushed
• 2 banana shallots, sliced
• ½ bulb of fennel, sliced
• 1 carrot, sliced
• 2 sticks of celery sliced
• 1 bay leaf
• Large handful of herbs such as parsley and thyme
• 1tsp coriander seeds
• 4 white peppercorns
• 6 large very ripe plum tomatoes, roughly diced
• 80g tomato purée
• Pinch of cayenne pepper
• 100ml brandy
• 300ml vermouth
• 1 litre fish stock
• 500ml veal stock
• 200ml double cream
• Salt and freshly cracked black pepper
For the lavish lobster macaroni
• 300g macaroni tubes
• Salt and freshly cracked black pepper
• Lobster bisque
• 2 egg yolks
• 2 salad onions
• 2tbs chopped soft herbs such as basil, oregano, chives and chervil
• Cooked lobster claw meat
• Cooked lobster tail
• Fried basil leaves
• 100g grated Parmesan
• 150g mascarpone cheese
• Semi-dried vine cherry tomatoes
METHOD
For the lobster bisque
First cook the lobsters to obtain the meat. Bring a large pan of water to a rapid boil. Put a knife through the brain of the lobster to ensure it's put to sleep humanely. Remove the tails and claws.
First cook the tails for 3 minutes and refresh in ice water. Then cook the claws for at least 7 minutes, depending on the size of the claws, refresh in ice water. Remove the meat from the tails and claws, refrigerate.
Roast the heads along with the rest of the shells at 220°C for 30 minutes, Crush the shells.
Heat the oil in a large stockpot, sauté the shallot, fennel, carrots, celery, garlic, peppercorns and coriander seeds until golden brown. Add the herbs, cayenne pepper, tomato purée, diced tomatoes and roasted crushed lobster carcasses.
Deglaze the pan with the brandy, cook until sticky, add the vermouth and cook until it becomes syrupy.
Add the fish and veal stock, bring the bisque to a gentle simmer for 40 minutes, and remove the impurities as necessary.
Blend the bisque using a Thermomix and pass through a fine sieve.
Bring the bisque to the boil and reduce until it is the correct consistency. Add the cream and adjust the seasoning if needed.
For the lavish lobster macaroni
Cook the macaroni in a large pan of salted boiling water, drain and refresh.
Mix the cooked macaroni with the lobster bisque; you will need to judge how much bisque you require, you will not need it all. Mix in 100g of the mascarpone and add the chopped herbs and lobster claw meat.
To serve
Bake the lobster macaroni until hot and the top has caramelised, heat the lobster tails, slice and arrange on top with the semi-dried tomatoes, fried basil leaves and a lobster claw. Serve immediately.
