Recipe: Lobster Macaroni and Cheese

Just for an extra in the middle our lesson about cruise ship.
Lobster Macaroni and Cheese
Yield: 6 servings
Live Maine lobsters, 1 1/2 lb. 3
Ice water as needed
Oyster mushrooms 3 cups
Olive oil as needed
Salt and pepper to taste
Gemelli pasta or medium shells 2 lb.
White Cheddar sauce (recipe fo as needed
Parsely, chopped as needed
1. Steam lobsters for 12 minutes; chill in ice water bath for 5 to 10 minutes.
Remove and coarsely chop meat; set aside.

2. Sauté mushrooms in oil until tender. Add lobster meat and season with salt and
pepper.

3. Add pasta and white Cheddar sauce to taste; gently toss.

4. To serve, divide pasta into 6 large bowls and garnish with parsley.

White Cheddar Sauce
Yield: 1 1/2 cups
Celery, minced 2 Tbsp.
Sweet white onion, minced 2 Tbsp.
Unsalted butter 2 Tbsp.
All-purpose flour 1 Tbsp.
Shrimp stock, hot 1/2 cup
Heavy cream, hot 4 oz.
Milk, hot 4 oz.
Seafood seasoning 1 tsp.
Bay leaves 2
Red-pepper flakes pinch
Celery seeds 1/2 tsp.
Aged white Cheddar cheese, gra 1/2 lb.
Sherry 2 oz.
1. Sauté celery and onion in butter over medium-high heat until tender. Stir in
flour. Add stock, cream and milk and whisk well.

2. Reduce temperature to low; add seafood seasoning, bay leaves, red pepper and
celery seeds. Cook for 12 to 15 minutes, stirring often.

3. Fold in cheese until sauce is smooth. Finish with sherry.