Vegas Style Mac 'n' Cheese With Grilled Lobster

Total Time
40mins
Prep 20 mins
Cook 20 mins

I saw Adam make this on The Next Food Network Star Season 4 and wanted to try it so badly! I found the recipe on The Food Network website. I'm not sure how to separate each section of ingredients. The top section (from the butter to chopped parsley) is for the mac and cheese itself. The 1 cup parsley leaves through lobsters is for the grilled lobster and the bread crumbs through the Italian Romano cheese is for the bread crumb topping. I haven't tried this yet myself and have listed the steps in the same order as Adam Gertler, but I will gladly work on the procedure if I, or a reviewer, finds a better order to list the directions for the grilled lobster and bread crumb topping. I am also listing the prep and cook times from The Food Network and will revise if needed. There is 1 hour of inactive prep time.

Ingredients Nutrition

Directions

  1. Over low heat, in a heavy 6qt saucepan, melt butter.
  2. Add onions and garlic.
  3. Sweat until translucent, about 5 minutes.
  4. Add flour, stir to combine.
  5. Add paprika, turmeric, salt, dry mustard, and hot sauce.
  6. Stir until combined well and uniform in color.
  7. Using a whisk, slowly incorporate heavy cream.
  8. Increase heat to medium.
  9. Add cheeses and stir until melted. (Do not bring to a boil or allow temperature to rise above 140°F.).
  10. In a 12-quart pot, bring 2 gallons of water heavily salted (about 1/2 cup) to a boil.
  11. Add macaroni and boil about 6 minutes, or until al dente.
  12. Drain and rinse with ice-cold water to cool.
  13. About 10 minutes before mac and cheese is to be served, warm cheese in a very large nonstick pan over medium-high heat. Stir constantly with a heat-resistant spatula.
  14. Once cheese has come to a simmer, add pasta and lobster meat (directions for lobster below).
  15. Return to a simmer, stirring constantly.
  16. Pour into a casserole dish about 6 quarts in size. (or 8 individual serving casserole dishes).
  17. Sprinkle generously with cheese and breadcrumb mixture (directions below), smooth into even layer. Be sure the breadcrumbs are loose, not packed.
  18. Place under broiler and heat until breadcrumbs are golden brown.
  19. Serve immediately.
  20. Grilled Lobster:.
  21. In a food processor, combine parlsey, garlic, oil, and salt. Split lobsters in half from the head toward the tail. Remove the claws and cook in boiling water for about 5 minutes.
  22. Remove the claw meat and knuckle meat.
  23. Marinate the claws, knuckles, and tail meat (leave tail meat in shell) in parsley, garlic, oil, and salt mixture for 20-30 minutes.
  24. Oil a grill well. Grill lobster tail, meat side down, claw, and knuckle meat until slightly charred.
  25. Chop lobster meat into 1/2 inch cubes.
  26. Bread Crumbs:.
  27. In a medium bowl, mix bread crumbs, olive oil, salt, black pepper, and Romano cheese.
  28. Set aside.
Most Helpful

I am a chef, and found this recipe very confusing. It calls for live lobster, yet gives no killing, cleaning or clear prep instructions. Parts of lobster need to be removed and other parts cleaned or your entire dish will taste like fish roe. Also the multitude of ingedients are overwhelming. Hate to think of someone trying to entertain, after spending all that money on lobster, cream and cheese, wrestling the mess,the worry of not BOILING cheese and heavy cream and finding a pot to boil two gallons of water for 2 LBs of pasta. The instructions end with no finish to the dish. Pass on this. Broil a lobster tail and toss some pasta using other recipes.

5 5

The best ever!!