Cooking Index - Cooking Recipes & IdeasLobster And Macaroni Gratin Recipe - Cooking Index

Lobster And Macaroni Gratin

Type: Fish, Pasta, Shellfish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter
4 lbs 1816g / 64ozLobster - claw and tail meat
  Removed and set aside, shell discarded,
  And the coral and tomalley reserved
1/4 cup 59mlCognac
1/4 cup 27g / 1ozSmall-diced carrot
2 tablespoons 30mlSmall-diced celery
3 tablespoons 45mlMinced shallots
1 teaspoon 5mlMinced garlic
2 tablespoons 30mlFinely-chopped parsley
1/2 cup 118mlPort wine
1   Bouquet garni
3 cups 711mlCreme fraiche - plus
2 tablespoons 30mlCreme fraiche
7 oz 198gTiny macaroni - cooked al denta,
  And tossed with olive oil
1   Egg yolk
3 tablespoons 45mlShredded Gruyere cheese - plus
1 tablespoon 15mlShredded Gruyere cheese
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Cooked whole lobster claws
1   Chives
1 tablespoon 15mlChopped 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.

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 -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.