These lobists Mac and cheese are furious. Rich Omar Cheese Sauce is the show of the show, packed with omar flavor and perfect for any special occasion, from date to leave.
We do not avoid taste in this Omar Mac and cheese. Unlike other recipes that simply add to the standard to the criteria Mac and cheeseWe take one step with that. We create a deep fragrant lobster cheese sauce using the lobster bodies, like Omar’s fragment.
This leads to intensely fragrant Mac and cheese, so it is completely optional to add omar meat. The sauce itself gives the taste of an incredible Omar. You can absolutely add cooked oaughter meat, but you may prefer to save it for other delicious dishes Omar rollsA number
The main components
- Omar. We will start with 2 live lobs, then cook them so that you have the perfect cooked Omar meat and lobster bodies ready to prepare our cheese sauce. If you prefer, you can ask your local fish farm to make your lobster, but do not forget to ask the lobster (head and small feet installed), because this is more delicious. Remember that adding lobster meat to Mac and cheese depends on you. The bodies in our sauce add a very rich Omar taste, so you can prefer to use meat instead with another Omar recipe.
- Aromatics: Because this is a classic dish, we bring some more components than our main Makara and cheeseWe use a number of onions, carrots, garlic, fresh thyme, bay leaf and tomato paste in our sauce. When they are all soft and sweet, they mix them with a cheese sauce, adding a lot of scent.
- Butter and flour. They help to condense our sauce.
- White wine. Dry white wine like Pinot Grigio, Sauvignon Blanc or Unaakh Chardonnay adds a complexity. Replace the vegetable broth for a non-alcoholic version.
- Milk. Use all the milk with the most expensive sauce.
- Cheese. High quality white cheddar, such as Beecher or English Cheddar, are my favorite for this Mac and cheese. Gruyère will also be pleasant.
- Pasta. Use your favorite short pasta form. Because this is a special recipe, it can take Fancier form, such as Cavatappi or Torchiette.
How to make lobster nhak and cheese
The move for one lobster Mac and cheese is to make your lobster. I know that working with live lobster can be overwhelming, but I walk to you with everything you need to know about our recipe. You can also learn more about working with live lobster Omar Round Recipe:Authority
Our method of sending lobster is fast and efficient. Place the Omar on a cutting board and find an abregless cross on his shell where the head and body are joined. Quickly and tightly put a large, sharp knife in this cross, jumping down the head and through the eyes. This down the spinal cord, immediately killing the lobster.
From there, you can separate the bodies from the tail, clutches and legs. We want to keep the body untreated, so we can use them to make our lobster cheese sauce. Then we will prepare the lobster meat in boiled salted water. Cooked once you can collect meat from shells and save it to add our lobster to Mac and cheese or save it for another dish. It keeps it in the fridge for up to 4 days.
The best lobist Mac and cheese trick is about 30 minutes cook the bodies of the lobes with butter, aromatic and milk. At this point, the bodies mix the mixture with a rich ohemar flavor (more than any meat ever). After 30 minutes, you will leave the bodies and mix your sauce with some cheese.
Finally, throw the sauce with cooked pasta, add the optional omar meat and bake in a bowl plate until fragile. It’s unbelievable.
Perfect lobists Mac and cheese
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Preparation
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There are two ways to make a lobster Mac and cheese. With or without bean meat. In both cases, you will use Omar’s shells to create a signature taste in the sauce. We will accompany you through each step to make humans and make a living lobster to make a rich lobster cheese sauce. Then, you can decide to fold the cooked omar meat into your Mac and cheese or enjoy it separately (it is fantastic with melted butter or inside) Omar rolls!) Release the bodies of the lobe (head and small peels.) Release the rich, spicy lobes with sauce, making them necessary for this recipe.
Make a prompt. Cooked Omar meat can be refrigerated up to 3 days, that is, you can prepare the meat in advance. You can also freeze the lobster bodies for up to 6 months. This allows you to prepare lobs, enjoy the meat with another meal and later save the bodies.
4 to 6 servings
You will need
2 all Omar, every 1 pounds
2 tablespoons of butter
Half sweet onions, finely chopped, about 1 cup
1 medium carrot, finely chopped, ½ cup
2 cloves of garlic, coarsely chopped
2 sprigs thyme
1 tablespoon of flour
1 tablespoon tomato paste
1/2 cup (60 ml) white wine
2 cups (473 ml) whole milk
1 Bay Leaf
12 ounces (340 g) white cheddar cheese, grated, about 3 cups
8 ounces (226 g) short pasta such as Fusilli, Corps or Torchiette
1/4 cup (28 g) panco breadcrumbs
Salt and freshly ground black pepper
Directions:
- Prepare lobster
1If they start with live lobs, treat them with care. Hold a lobster tight in his head and place it on the cutting board using a pure kitchen towel to keep it stable. Look for a small, cross sign on it on the shell where the head joins the body. Using a large, sharp knife, quickly and firmly insert the prompt in this sign and cut through the head through the eyes. This method quickly ships the lobster. Legs can be distracted a little later, but lobster is dead.
2Separate the portions of the omar by size. Tails per pile, in another claws, and finally all small claws together in the third pile. You will make them next step for the meat of Omar.
BookletFor sauce, the bodies of the lobster (the main bombs, including the head and small legs) are needed. Put them aside. You will use them in our lobster sauce to create a rich taste.
ThreeTwo tablespoons of salt boil a large pot.
5Tails cook for five minutes and move them to a plate to cool. Next, cook the big claws for 5 minutes. Transfer them to a plate to cool and finish by making small claws for four minutes.
6 years oldRemove the lobster from barks when tails and claws are cool enough to be ordered. For tails, use kitchen cuts to cut the top of the tails, open them, slightly crack back and then remove the meat. For claws, use a knife or a mallet to open cracks, then remove the meat. Use pins or fish farms to remove small pieces of legs and knees. Keep the meat of Omarium in a sealant container in the fridge. If you plan to add some Mac and cheese, you will need about 1 cup, which means you will probably have extra soap meat that will never be bad.
- Make Lobster Mac and Cheese
1For Lobster Mac and Cheese, you need 2 lobster bodies and, according to the option, 1 cup cooked omar meat. Cut the bodies of the oper in half with a heavy knife.
2In a wide frying pan, deeply 3 inches, like Rondo, melts butter on medium heat. Ideally, use the pan with a lid as you need the cover later.
BookletAdd soap bodies, onions, carrots, garlic and thyme. Cook for about 10 minutes, sometimes mixing. The purpose of the vegetables is not to flatter, just soften them. The Omar bodies will also become red.
ThreeAdd flour and mix around the pan and then do the same with tomato paste.
5Pour in white wine and mix well. Once it begins to stick down, add milk and bay leaf. The season with salt and pepper, then cook low and mild simmer, partially covered for 30 minutes. During this time, check that milk is too much blowing or sticking to the bottom of the pan. Disable heat if necessary. Milk can be a little cottage cheese, but in the next step we will interfere with everything that brings the sauce together.
6 years oldRemove the bodies of the lobster and remove them. Then pour the liquid into a blender. Add 6 ounces of cheese (1 ½ cup) and puree until smooth. Relax the sauce in the fridge until ready to throw with pasta. Mixture prompt. Remove the Blender Cover Center for security and keep a kitchen towel during the mixture. This issues steam and prevents messy stems.
HaBring a boiling water boiler to boil, then cook pasta up to Al Dente. Strain.
HaPre Boil the oven 350 ° F (177 ° C). Lightly rub casserole dish holding at least 2 quartets.
HaMixing in a bowl, combine hot pasta with omar sauce and half the remaining cheese (2 ounces or 1/2 cups). Mix well to combine. If you add to the meat of oares, fold it.
10 years oldTransfer pasta mix to Kerol’s dish.
11In a small bowl, turn on punko bread crumbs with the remaining cheese, then scatter it on top of the Mac and cheese.
12 years oldBake for 40 to 50 minutes, until the average is hot, and the top is golden brown.
Adam and Junny tips
- Storage: Keep baked lobster Mac and cheese in an airtight container for up to 4 days.
- Preo Divided Omar. If you prefer, you can ask your local fish farm to make your lobster, but do not forget to ask the lobster (head and small feet installed), because this is more delicious. Starting from incompetitive bodies adds a little more scent to our sauce, but you can still make it with cooked Omar bodies.
- Nutrition facts are assessed. We included 1 cup lobster meat and 1/2 teaspoon salt.
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
530
Compound
Total fat
26.5 g
Compound
Saturated fat
14.8 g
Compound
Cholesterol
109.8 mg
Compound
Sodium
763.9 mg
Compound
Carbohydrate
42.5 g
Compound
Dietary fiber
2.2 g
Compound
General sugar
7.9 g
Compound
Protein
26.4 g
