Lobster Mac-n-Cheese Recipe by Chef Jamie Steinbrecher
1 cup Heavy cream
2oz Shredded Gruyere
4oz Shredded white cheddar
1/2oz Grated Parmesan
1/2ea 6oz Florida lobster tail
7.5oz Cooked orrecchiette pasta
Pinch Bread crumbs
Pinch Kosher salt
Pinch black pepper
• Bring one quart water to boil, add one TBL kosher salt
• Add pasta, boil for 10 minutes until "al dente" (just underdone)
• Strain pasta but do not rinse, let cool on a sheet tray or cookie sheet
• Bring 1 quart of water to boil
• Split lobster tail down the middle the long way & pull
• the meat from one side
• Add lobster to water and boil for 4 minutes, remove and let cool in ice water
• Roughly chop cooked lobster
• Bring heavy cream, pinch of kosher salt & pepper to a boil
• Stir in Gruyere and cheddar cheese
• Add cooked pasta
• Stir for one minute until sauce is smooth and pasta is hot
• Transfer to small baking dish, top
