Lobster Rockefeller Mac n'cheese Recipe
Restaurant Globe, Montréal. The Cuisine of Greater Montreal. Total time: 30 to 60 minutes. Prep. time: A few minutes. Cooking time: About 30 minutes. Difficulty: Easy. Chef's Note: A recipe from Globe Restaurant.
🍳 Cook: 30 min
Ingredients
| 500 ml | Whipping cream (35%) | |
| 250 ml | Milk (2%) | |
| 500 g | Grated aged cheddar (2 yrs) | |
| 250 g | Grated parmesan | |
| 1 bag | Spinach | |
| 75 ml | Pernod | |
| 400 g | Lobster | |
| 500 g | Macaroni | |
| 200 ml | Vegetable oil | |
| — | Salt & pepper to taste | |
| 75 g | Grated parmesan (garnish) | |
| 185 ml | Bread crumbs (garnish) | |
| 3 tablespoons | 45 ml | Melted butter (garnish) |
Instructions
For 4 servings.
- Preheat the oven to 180°C (350°F).
- Cook the pasta "al dente" in boiling water. Drain the pasta, return to the pot and coat with the vegetable oil. Set aside.
- Over low heat, in a large non-stick frying pan, reduce the cream and milk by half. (Globe cooking tip: by using a larger heat surface, the evaporation process is faster.)
- Salt and pepper to taste.
- Whisk in the cheddar and parmesan until smooth and creamy.
- Add the spinach, Pernod and lobster, reserving a few nice pieces of lobster for garnish.
- In a casserole, layer the macaroni followed by the creamy cheese sauce and repeat.
Finishing
- Mix together the remaining Parmesan, breadcrumbs and butter.
- Sprinkle the mixture over the macaroni and lastly garnish with lobster.
- Cook in the oven at 180°C / 350°F on the middle oven rack for 5 to 8 minutes till golden.