Lobster Mac And Cheese
Fold in pasta and lobster and transfer into a 9 x 13 baking dish.
Lobster mac and cheese. Continue to cook on medium heat until paste turns a light brown. Heat the oil in large frying pan over a high heat add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured then add the lobster shell and fry for a couple of minutes more. Stir the gruyere cheddar and romano cheeses into the thickened milk mixture until melted and smooth.
Pour the macaroni into a 4 quart casserole and smooth the top. Meanwhile fill your largest deep pan with water season with sea salt and bring to a rolling boil. To start place the live lobster in the freezer for 30 minutes so it s docile.
In a medium bowl combine panko. Season to taste with salt and pepper then stir in the reserved lobster onions and macaroni. Lobster mac and cheese.
In a large heavy bottom saucepan melt butter. Add the cayenne pepper and tomato purée and stir to coat everything the turn the heat down to medium and add the milk. Remove pan from heat and stir in cheddar fontina and 1 2 cup parmesan and whisk until smooth.