Preheat oven to 350°F. Place the water, wine, bouillon base and tomato paste into a large pot and bring to a boil over high heat. You don’t need to salt the water, it’s already in the bouillon.
Reduce heat to medium high and add the macaroni. Stir pasta at least once a minute until al dente; approx 9 minutes. Don’t drain.
Add the butter, heavy cream, white pepper, parsley, tarragon, paprika and lobster meat and stir them through. Remove pan from the heat, cover and let it rest for 10 minutes. This gives the pasta a chance to absorb more liquid.
Taste the pasta and add salt if needed. Dump the mac into a 9×13 baking dish and spread into a uniform layer. Sprinkle the cheese curds evenly across the top of the mac and press them down into the mixture. Top with buttered bread crumbs and place the pan into the oven for 20-25 minutes, until the topping is browned.
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**Shotgun Lobster Mac (with cheese)**
5 cups water
1 cup white wine
4 Tbsp Lobster base (Better Than Bouillon)
2 Tbsp tomato paste
1 lb elbow macaroni
2 Tbsp butter
1 cup heavy cream
1/2 tsp white pepper (black pepper can be substituted)
1 Tbsp chopped parsley
1 tsp dried tarragon
1 tsp sweet paprika (gives the sauce a little more red color)
1 lb fresh or frozen cooked lobster meat, chopped into 1/2“ chunks
8 oz (1.5 cups) cheddar cheese curds, broken into 1 inch chunks
Salt to taste
Buttered bread crumbs (2 cups bread crumbs tossed with 3 Tbsp melted butter)
Preheat oven to 350°F. Place the water, wine, bouillon base and tomato paste into a large pot and bring to a boil over high heat. You don’t need to salt the water, it’s already in the bouillon.
Reduce heat to medium high and add the macaroni. Stir pasta at least once a minute until al dente; approx 9 minutes. Don’t drain.
Add the butter, heavy cream, white pepper, parsley, tarragon, paprika and lobster meat and stir them through. Remove pan from the heat, cover and let it rest for 10 minutes. This gives the pasta a chance to absorb more liquid.
Taste the pasta and add salt if needed. Dump the mac into a 9×13 baking dish and spread into a uniform layer. Sprinkle the cheese curds evenly across the top of the mac and press them down into the mixture. Top with buttered bread crumbs and place the pan into the oven for 20-25 minutes, until the topping is browned.
Remove from the oven and serve. Enjoy!