Lobster and mascarpone add an elegant touch to this classically simple macaroni and cheese recipe. Warm and comforting with a touch of sophistication. Lobster Mac and Cheese.
Lobster Mac and Cheese with Mascarpone & Fontina
Print This Recipe Yield 8Source Adapted from Saveur MagazinePublishedserves 8
Ingredients
- 1 pound cavatappi or elbow macaroni
- 1 teaspoon vegetable oil
- 1½ pound cooked lobster meat
- 6 tablespoon unsalted butter
- ¼ cup flour
- 4 cup whole milk
- 1 cup mascarpone cheese
- 4 tablespoon clam juice
- ¼ teaspoon cayenne pepper (or to taste)
- ¼ teaspoon freshly ground nutmeg
- 3 cup fontina cheese, grated
- 1½ cup fresh white breadcrumbs (about 5 slices with crusts removed)
- ½ cup extra-sharp white cheddar, finely grated
- ½ cup scallions white and light green parts , thinly sliced
- ½ cup chives, minced
- salt and white pepper, as needed
Directions
Heat oven to 375°. Bring a 4‑qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside.
Pull out about half of the biggest, firmest pieces of lobster, then neatly slice it into attractive pieces. Roughly chop the rest.
Melt 4 tablespoons butter in a 4 quart saucepan set over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whish, about 10 minutes. Remove pan from heat and stir in mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions.
Transfer mixture to a 9″ x 13″ or similar capacity baking dish and sprinkle with remaining fontina and the cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.
We never had persimmons growing up in the midwest, but after sampling them here in California I feel truly bereft. They are indeed delicious and incredibly versatile. What a great story, thanks so much for sharing!
Sounds like an episode of Desperate Housewives, with you in the role of Bree and your new neighbours cast as that psycho Paul and his new weirdo wife. I could totally see this going down. Happy New Year, with or without persimmons!
I can’t believe after all that, they still didn’t let you have any of their persimmons! Although I guess I should be a little bit grateful because otherwise, you might not have told such a marvelous story. Bravo, Greg!
Loved your devilishly rich anecdote. What a great read! This was one of my favorite lines:
She said as she closed the door in my face undoubtedly to check on junior who had been left un-coddled for at least three and half minutes.
But I bet you don’t hate wasting food more than me!
Persimmons are SO good and shame on her for not sharing 🙂
It’s a pity after all that effort you still couldn’t get the persimmons. It’s a lovely recipe, thanks for sharing, will try this soon.
I bought some the other day and used them in a few dishes…they were simply best on their own. Not sure what my mom said when food was going bad, maybe we just ate it too quickly! Can’t remember…
Happy Holidays Greg, to you and yours!
no fruit is worth going to jail for i agree…i’m a mom- from orange county- and yes i eat persimmons…
Honey if you knocked on my door with that scrumptious dish AND wine, you would have had to call the police to get out. Her loss. I recommend a midnight ninja run on the persimmons. Your post made me miss living in the “sort of” Hollywood Hills. I lived across the street for 5 years from that unfortunate mess, Frank Lloyd Wright’s Freeman House. My 4 Chinese Shar Peis became part of the house tours. I sure miss those Cali persimmons and the loquats in my garden. sniff.
You are a star.
Such a pretty dish!
We love Persimmons. Gorgeous dish and stunning photos!
You need more generous neighbours, but perhaps you are on a personal quest to get Californians to love the persimmon.
looks so bright and pretty
I live in Colorado for the mountains. But, after reading posts like these — about the glorious fruit profilerating in backyards, I get the itch to move.
I don’t know how they could refuse you more persimmons after you were so gracious? I think the husband is the in.
I must admit, I am jealous, and guilty of good abuse. Sometimes I am not even sure whatvthe heck it is in the back if my fridge. I like It to be self-reliant. You could say that it is its own ecosystem back there. While I abhor waste, you know what try day about a mechanic’s car, right?
This is a fun story. I have seen the same thing driving across Napa, numerous leafless, fruit weighed persimmon trees that are abandoned and unable to fulfill their purpose. I even saw one in the French Laundry’s garden, fruit frozen by that time of year. So much potential wasted.
I will have to try this recipe. It looks so refreshing and brightly flavored.
I read your post of defeat and then this one.
Like us the contest helped us to hone in on what it is we really enjoy.
I enjoyed this post. Recipe are great. But belly laughs and recipes are the bomb diggity.
And now I am dying to try burrata!
I cannot understand the invisible electric fences that our put up. I applaud you in your generosity with them. Who could turn down a friendly person offering you great food and wine!? I’d like you take a sack of fruit home!
I used to live in California and our neighbor used to bring me more persimmons than I could use. I used them as fast as I could though. I also left behind a beautiful lemon tree, a asian pear tree, a fig tree, and a cherry tree. I am now in New England and there is no hope of any fruit other than apples. Apples are ok but they aren’t persimmons or figs. As far as *I* am concerned they are second class citizens in the fruit world.
I find that the oblong/larger persimmon variety are only good for baking/cooking. It’s the smaller/flatter ones that are good for eating. So maybe people confuse the two. Also, the persimmons at the market are terrible and don’t even compare to the farmer’s market. Another reason some people might be turned off or unfamiliar with them.
The oblong ones you refer to are Hachiyas persimmons. If you let the ripen til they are pudding soft. They are heaven scooped raw and lush with a spoon straight from their skins. Try it they put the firmer Fuyu to shame. But they must be nearly falling apart soft. GREG
I don’t know if it’s growing up in the midwest, but I would have been more than happy to let you pick all the fruit you wanted or I would of brought you a basket all tied up with a pretty bow.
Lovely recipe and good luck getting some of those persimmons!