Lobster & macaroni gratin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | unsalted butter |
| 4.00 | pounds | lobster; claw and tail meat |
| 1 | removed and set aside; shell discarded, | |
| 1 | and the coral and tomalley reserved | |
| ¼ | cup | cognac |
| ¼ | cup | small-diced carrot |
| 2.00 | tablespoon | small-diced celery |
| 3.00 | tablespoon | minced shallots |
| 1.00 | teaspoon | minced garlic |
| 2.00 | tablespoon | finely-chopped parsley |
| ½ | cup | port wine |
| 1.00 | bouquet garni | |
| 3.00 | cup | creme fraiche; plus |
| 2.00 | tablespoon | creme fraiche |
| 7.00 | ounce | tiny macaroni; cooked al denta, |
| 1 | and tossed with olive oil | |
| 1.00 | egg yolk | |
| 3.00 | tablespoon | shredded gruyere cheese; plus |
| 1.00 | tablespoon | shredded gruyere cheese |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cooked whole lobster claws | |
| 1.00 | whole chives | |
| 1.00 | tablespoon | chopped chives |
Directions
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 2¾ 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 ¼-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.
Recipe 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-18-1998
Recipe by: Emeril Lagasse
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