Lobster And Macaroni Gratin

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
4 lbs	1816g / 64oz	Lobster - claw and tail meat
		Removed and set aside, shell discarded,
		And the coral and tomalley reserved
1/4 cup	59ml	Cognac
1/4 cup	27g / 1oz	Small-diced carrot
2 tablespoons	30ml	Small-diced celery
3 tablespoons	45ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Finely-chopped parsley
1/2 cup	118ml	Port wine
1		Bouquet garni
3 cups	711ml	Creme fraiche - plus
2 tablespoons	30ml	Creme fraiche
7 oz	198g	Tiny macaroni - cooked al denta,
		And tossed with olive oil
1		Egg yolk
3 tablespoons	45ml	Shredded Gruyere cheese - plus
1 tablespoon	15ml	Shredded Gruyere cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Cooked whole lobster claws
1		Chives
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Preheat oven to 400 degrees.

In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4-inch slices. Whisk the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins.

In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8 to 10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - Recipe adapted from ENTERTAINING IN THE FRENCH STYLE by Roger Verge - From the TV FOOD NETWORK - (Show # EE-2359 broadcast 04-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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