Behind the Recipes
Lobster Macaroni and Cheese by Chef Kent Rathbun
Makes 8 servings
INGREDIENTS:
2 ounces olive oil
24 ounces lobster meat, cubed
2 ounces extra virgin olive oil
2 pounds orzo pasta
2 quarts chicken stock, strained clean
2 tablespoon garlic, minced
2 tablespoon shallots, minced
2 cups heavy cream
1 cup romano cheese, grated
1 cup basil leaves, chiffonade
1 cup spinach leaves, chiffonade
2 tablespoons oregano, chopped
2 tablespoons parsley, chopped
8 ounces prosciutto ham, thinly julienned
2 tablespoon cracked black pepper
2 tablespoon kosher salt
2 tablespoons truffle oil
PREPARATION:
Method
1. In a large pot over medium to high heat add olive oil
and sauté lobster meat until it is medium rare (about 2
minutes). Remove lobster and add the extra virgin olive
oil. Lower heat to medium and add half of the orzo pasta,
and sauté until golden brown.
2. Add garlic, shallots and remaining half of the pasta.
Cover with half of the chicken stock.
3. Continue cooking until pasta absorbs most of the stock.
Add the rest of the stock and continue cooking until all of
the stock is absorbed.
4. Add heavy cream and romano cheese, stir until cheese
is melted.
5. Add basil leaves, spinach leaves, oregano and parsley.
6. In a sauté pan, quickly sauté the prosciutto ham until
crisp.
7. Add prosciutto and lobster meat to pasta and finish with
truffle oil.
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