The Swank Bank Recipe
Butter Poached Maine Lobster Mac & Cheese Tossed with Asparagus and Swiss Chard in a Louche yet Obscenely Rich Truffled Mornay Cream
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Ingredients
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Pasta and Vegetables
Lobster and Butter
Mornay Sauce
Method
Pasta and Vegetables Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped asparagus and Swiss chard until tender, about 5 minutes. Set aside.
Lobster Preparation
- 3
Butter Poach the Lobster
In a saucepan, melt the unsalted butter over low heat. Add the lobster tails and poach for about 8-10 minutes until fully cooked. Remove from heat, let cool slightly, then chop into bite-sized pieces.
Mornay Sauce
- 4
Make the Mornay Sauce
In a saucepan, heat the heavy cream over medium heat until steaming. In a separate bowl, whisk together flour, salt, and pepper. Gradually whisk the flour mixture into the cream to avoid lumps. Stir until thickened, then add Gruyère and Parmesan cheese, stirring until melted and smooth. Finish with truffle oil.
Combine and Serve
- 5
Combine Everything
In a large mixing bowl, combine the cooked macaroni, sautéed vegetables, lobster pieces, and Mornay sauce. Mix well to coat everything evenly.
- 6
Final Touches
Transfer the mixture to a baking dish, and if desired, top with additional cheese. Bake at 350°F (175°C) for 20-25 minutes, or until golden and bubbly.
- 7
Serve
Let cool for a few minutes before serving. Enjoy your Swank Bank Lobster Mac & Cheese!
