Mom always saw me as a glutton. And I remember when she made me macaroni and cheese, I went crazy and ate them in large quantities. We continued to cook this recipe as we got older and when I started my cooking classes I learned how to peel lobsters and at some point at the party we added lobster pieces for us, mom. So this recipe is a duet of son and mother.
Daniel Vezina shows in his culinary workshop, on the show Chiefs!how to make pasta with lobster and cheese. This recipe is slightly different from the one in his book. Studio Daniel Vezina: my favorite classic.
Here are the recipe details for this comforting meal for 4.
Cooking time: 30 minutes
Cooking time: 25 minutes
Recipe from the book Studio Daniel Vezina: my favorite classic
Mac and cheese is a classic that came back into fashion a few years ago.
It is important to make a smooth and creamy sauce to coat the pasta well. If necessary, adjust its texture with a small amount of cream.
Finishing is secondary. You can add vegetables to taste, such as mushrooms, asparagus, or pistachios. You can also use seafood other than lobster, such as scallops and mussels.
Cheeses can also be different, depending on what you have on hand. Cream cheese is the key to success.
- 454 g (1 lb) long pasta (bucatini)
- Olive oil
- 45 ml (3 tbsp) chopped shallots
- 30 ml (2 tbsp) ghee, separated
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) 35% cream
- 250 ml (1 cup) 3.25% milk, plus more for thinning
- 30 ml (2 tbsp) flour
- 60 g (2 oz) Gruyere cheese
- 60 g (2 oz) fontina
- 60 g (2 oz) parmesan cheese
- 60 g (2 oz) peeled Pied-De-Vent
- Meat 3 cooked lobsters
- 45 ml (3 tbsp) low-fat biscuit or tomato sauce
- A few chopped basil leaves, plus more for serving
- 30–45 ml (2–3 tablespoons) chopped green onions
- Espelette pepper to taste
- Salt to taste
- Cook the pasta in a large pot of salted boiling water until al dente. Drain pasta, let cool, then drizzle with olive oil. Mix well and set aside. In a saucepan, sauté shallots with 15 ml (1 tablespoon) melted butter, then drizzle with white wine. Reduce by two thirds.
- Pour in the cream and reduce by a third again. Add milk. In a bowl, make the bere magnie by mixing 15 ml (1 tablespoon) melted butter with the flour. Grate Gruyère, Fontina and Parmesan. Cut into Pied-De-Vent cubes.
- Add boiled bisque or tomato sauce to the sauce. Thicken the sauce by adding the burr manie in small batches and whisking vigorously. If the sauce is too thick, add some milk or water as needed during cooking to lighten it up.
- Add the cheeses to the pot and melt them into the sauce. Cut lobster meat into small cubes. Reserve the claws for the presentation.
- Add lobster to sauce. Add basil and green onions to the mixture. Adjust seasoning with Espelette pepper and salt.
- Add the pasta and gently toss with the sauce for a few minutes to heat through, then transfer to a serving platter. Garnish with lobster claws and basil.
Visit the show website Chiefs! to find more recipes.
And don’t miss the last one from season 10are Chiefs!Monday, June 8 at 20:00 on ICI Radio-Canada Télé.
Here’s a taste of the final