Mizuna’s Famous Lobster Macaroni & Cheese Recipe
Butter Poached Maine Lobster, Mascarpone
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Ingredients
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Appetizers
Method
Appetizers
Prepare the Lobster
Start by bringing a large pot of salted water to a boil. Add the whole Maine lobsters and cook for about 8-10 minutes until they turn bright red and are cooked through.
Butter Poach the Lobster
In a separate saucepan, melt the unsalted butter over low heat. Once melted, add the cooked lobsters and let them poach gently in the butter for about 5 minutes. Remove the lobsters and let them cool slightly before extracting the meat.
Cook the Macaroni
In the same pot used for the lobsters, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce
In a large saucepan, combine the milk, heavy cream, minced garlic, salt, black pepper, and paprika. Heat over medium heat until just simmering. Gradually add the mascarpone, sharp cheddar, and gruyère cheese, stirring constantly until the cheeses are melted and the sauce is smooth.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and mix until the pasta is fully coated. Fold in the lobster meat that you extracted earlier.
Garnish and Serve
Transfer the lobster macaroni and cheese to a baking dish, sprinkle with chopped parsley, and serve warm.