Lobster and macaroni gratin

Yield: 6 servings

Measure Ingredient
2 tablespoons Unsalted butter
4 pounds Lobster; claw and tail meat
Removed and set aside; shell discarded,
And the coral and tomalley reserved
¼ cup Cognac
¼ cup Small-diced carrot
2 tablespoons Small-diced celery
3 tablespoons Minced shallots
1 teaspoon Minced garlic
2 tablespoons Finely-chopped parsley
½ cup Port wine
1 Bouquet garni
3 cups Creme fraiche; plus
2 tablespoons Creme fraiche
7 ounces Tiny macaroni; cooked al denta,
And tossed with olive oil
1 Egg yolk
3 tablespoons Shredded Gruyere cheese; plus
1 tablespoon Shredded Gruyere cheese
Salt; to taste
Freshly-ground black pepper; to taste
2 Cooked whole lobster claws
1 Whole chives
1 tablespoon Chopped chives

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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