Lobster Mac and Cheese | From Scratch with Tini
249.9 هزار بار بازدید -
11 ماه پیش
-
This week Tini is getting
This week Tini is getting fancy in the kitchen and making lobster mac and cheese ALL from scratch 🦞🧀 If you want to elevate your traditional mac and cheese, look no further! You're definitely going to want to make this at home 🤩
Lobster Mac & Cheese
INGREDIENTS:
Dough
2 cups (360 grams) semolina flour
¾ cup (175 mL) warm water
2 ½ teaspoons (10 grams) kosher salt
Sauce
1 cup (225 grams) colby jack cheese, shredded
1 cup (225 grams) mozzarella, shredded
½ cup (114 grams) mild cheddar, shredded
1 ½ tablespoons (21 grams) unsalted butter
1 ½ tablespoons (21 grams) all purpose flour
¾ cup (175 mL) whole milk
¾ cup (175 mL) evaporated milk
½ teaspoon (2 grams) garlic powder
½ teaspoon (2 grams) smoked paprika
¼ teaspoon (1 gram) kosher salt
¼ teaspoon (1 gram) freshly ground black pepper
2 teaspoons (8 grams) dijon mustard
1 4-ounce lobster tail, diced
Poached Lobster
2 tablespoons (30 ml) water
16 tablespoons (8oz) butter, cut into 16 pieces
4 large garlic cloves, chopped
3 tablespoons (45 mL) freshly squeezed lemon juice
2 fresh thyme sprigs
½ teaspoon (2 grams) salt
½ teaspoon (2 grams) red pepper flakes
4 4-ounce lobster tails, shells removed
PROCEDURE:
1. Make pasta dough: to a clean work surface, add semola and create a well. Mix warm
water with salt and pour into the well. Slowly start to incorporate the semola with a fork.
2. When the dough starts to come together, use your hands to knead the dough for 10
minutes until smooth and elastic. If you find the dough is tough to knead, wrap it in
plastic wrap and let it rest for 5-10 minutes then continue to knead it. You’ll notice that
the dough is much softer and easier to work with after resting.
3. Once the dough has been kneaded, wrap it in plastic wrap and let it rest for 30 minutes
at room temperature before shaping.
4. Shape cavatelli: once rested, cut the dough into quarters. On a clean work surface with
no flour or semolina, roll one quarter into a long rope shape about ½ inch (1.25 cm)
thick. Make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry
out.
5. Cut the rope into ½ inch (1.25 cm) wide pieces. Using a finger or side of your thumb roll
the dough away from you to create a smooth shell shape then place in an area dusted
with flour (make sure to keep your work surface flour free whilst shaping). Repeat with
the remaining dough, rolling into ropes.
6. Bring a large pot of salted water to a boil and cook the cavatelli for about 2-3 minutes.
Set aside 2 cups of pasta water.
7. Make the cheese sauce: Preheat oven to 375℉ (190℃).
8. In a large mixing bowl, combine the colby jack, mozzarella and cheddar cheese and set
aside.
9. In an over medium heat, add the butter and cook until melted. Add the flour and continue
cooking, whisking constantly, until the flour turns golden brown, about 3-4 minutes.
10. Add the milk and evaporated milk and whisk to combine. Continue cooking until the
mixture begins to thicken, about 3-5 minutes.
11. Season the cream with garlic powder, smoked paprika, salt and pepper.
12. Reduce the heat to low and add the mustard and half of the cheese to the pot and
continue whisking until the cheese melts completely. Add the cooked pasta and diced
lobster to the sauce and toss to combine.
13. Pour half of the mixture into a 13x9 inch (33x23 cm) pan. Sprinkle half of the remaining
cheese across the top to cover completely and cover with the remaining noodles and
cheese sauce. Sprinkle the remaining shredded cheese on top and bake in the oven
until the cheese melts completely and the sauce is bubbling, about 15-20 minutes.
14. Turn the broiler on high and continue cooking until the cheese begins to crisp, about 2-5
minutes.
15. Poach lobster: Set a 10-inch (25 cm) skillet over medium-low heat. Pour in the water
and bring to a simmer. Add one piece of butter and whisk into the water until melted.
Then whisk in the second piece. Whisk in the garlic, lemon juice, thyme, salt, red pepper
flakes. Then whisk in the remaining pieces of butter one by one. When all butter is
incorporated, add lobster tails in a single, snug layer. Poach until opaque throughout,
turning every 1-2 minutes, for a total of about 6 minutes.
16. Serve the poached lobster on top of the mac and cheese.
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Lobster Mac & Cheese
INGREDIENTS:
Dough
2 cups (360 grams) semolina flour
¾ cup (175 mL) warm water
2 ½ teaspoons (10 grams) kosher salt
Sauce
1 cup (225 grams) colby jack cheese, shredded
1 cup (225 grams) mozzarella, shredded
½ cup (114 grams) mild cheddar, shredded
1 ½ tablespoons (21 grams) unsalted butter
1 ½ tablespoons (21 grams) all purpose flour
¾ cup (175 mL) whole milk
¾ cup (175 mL) evaporated milk
½ teaspoon (2 grams) garlic powder
½ teaspoon (2 grams) smoked paprika
¼ teaspoon (1 gram) kosher salt
¼ teaspoon (1 gram) freshly ground black pepper
2 teaspoons (8 grams) dijon mustard
1 4-ounce lobster tail, diced
Poached Lobster
2 tablespoons (30 ml) water
16 tablespoons (8oz) butter, cut into 16 pieces
4 large garlic cloves, chopped
3 tablespoons (45 mL) freshly squeezed lemon juice
2 fresh thyme sprigs
½ teaspoon (2 grams) salt
½ teaspoon (2 grams) red pepper flakes
4 4-ounce lobster tails, shells removed
PROCEDURE:
1. Make pasta dough: to a clean work surface, add semola and create a well. Mix warm
water with salt and pour into the well. Slowly start to incorporate the semola with a fork.
2. When the dough starts to come together, use your hands to knead the dough for 10
minutes until smooth and elastic. If you find the dough is tough to knead, wrap it in
plastic wrap and let it rest for 5-10 minutes then continue to knead it. You’ll notice that
the dough is much softer and easier to work with after resting.
3. Once the dough has been kneaded, wrap it in plastic wrap and let it rest for 30 minutes
at room temperature before shaping.
4. Shape cavatelli: once rested, cut the dough into quarters. On a clean work surface with
no flour or semolina, roll one quarter into a long rope shape about ½ inch (1.25 cm)
thick. Make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry
out.
5. Cut the rope into ½ inch (1.25 cm) wide pieces. Using a finger or side of your thumb roll
the dough away from you to create a smooth shell shape then place in an area dusted
with flour (make sure to keep your work surface flour free whilst shaping). Repeat with
the remaining dough, rolling into ropes.
6. Bring a large pot of salted water to a boil and cook the cavatelli for about 2-3 minutes.
Set aside 2 cups of pasta water.
7. Make the cheese sauce: Preheat oven to 375℉ (190℃).
8. In a large mixing bowl, combine the colby jack, mozzarella and cheddar cheese and set
aside.
9. In an over medium heat, add the butter and cook until melted. Add the flour and continue
cooking, whisking constantly, until the flour turns golden brown, about 3-4 minutes.
10. Add the milk and evaporated milk and whisk to combine. Continue cooking until the
mixture begins to thicken, about 3-5 minutes.
11. Season the cream with garlic powder, smoked paprika, salt and pepper.
12. Reduce the heat to low and add the mustard and half of the cheese to the pot and
continue whisking until the cheese melts completely. Add the cooked pasta and diced
lobster to the sauce and toss to combine.
13. Pour half of the mixture into a 13x9 inch (33x23 cm) pan. Sprinkle half of the remaining
cheese across the top to cover completely and cover with the remaining noodles and
cheese sauce. Sprinkle the remaining shredded cheese on top and bake in the oven
until the cheese melts completely and the sauce is bubbling, about 15-20 minutes.
14. Turn the broiler on high and continue cooking until the cheese begins to crisp, about 2-5
minutes.
15. Poach lobster: Set a 10-inch (25 cm) skillet over medium-low heat. Pour in the water
and bring to a simmer. Add one piece of butter and whisk into the water until melted.
Then whisk in the second piece. Whisk in the garlic, lemon juice, thyme, salt, red pepper
flakes. Then whisk in the remaining pieces of butter one by one. When all butter is
incorporated, add lobster tails in a single, snug layer. Poach until opaque throughout,
turning every 1-2 minutes, for a total of about 6 minutes.
16. Serve the poached lobster on top of the mac and cheese.
FOLLOW US:
IG: Instagram: biteoriginals
TikTok: TikTok: biteoriginals
FB: Facebook: biteoriginals
11 ماه پیش
در تاریخ 1402/06/16 منتشر شده
است.
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