Thursday, February 25, 2010

Cajun Lobster Mac-n-Cheese

My friend Denise created this delicious recipe.

2 small lobster tails. (more if you want more in the dish)
1 red bell pepper - diced small
5 green onions - diced thin
1 teaspoon minced garlic
2 cups heavy cream
1 container of Mascarpone cheese (should be like a small dip size container)
1 small piece of Fontina cheese - grate fine
1 small pkg of fine shredded sharp cheddar cheese
3 tablespoons unsalted butter
3 tablespoons flour
3 tablespoons hot sauce (I used Uncle Dougie's)
1/4 teaspoon grated nutmeg
2 teaspoons Cajun seasoning
2 teaspoons paprika
1 box of noodles (elbow, shells, mini farfalle, something small …..)
½ c bread crumbs

Defrost lobster
Cook noodles, rinse with cold water and set aside.
Separate lobster neat from shell & dice meat.
Heat butter in 4 quart Dutch oven or large pot that noodles will fit back into. Sauté onion garlic & bell pepper. Add in hot sauce and lobster. Cook until lobster is done. Add in flour and blend well - will be thick like a roux.

Slowly whisk in cream. As cream thickens, add in nutmeg, paprika and Cajun seasonings.
Do not let cream come to a boil. Maintain on Med heat.
Wisk in Mascarpone cheese. When Mascarpone is incorporated and blended well, add in Fontina cheese.
When Fontina cheese is blended in, add in ½ of the small package of cheddar. When all cheese is blended, remove from heat.

Add in noodles and mix well.
Put into casserole dish. Top with remaining cheddar cheese, then bread crumbs. If serving right away, heat in oven long enough for cheese to melt and crumbs to brown.

If serving later - re=heat in oven at 350 for 15-20 min (until cheese is melted and crumbs brown).

Instead of lobster you could use shrimp or shredded chicken.

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