Lobster Macaroni And Cheese

Description

This is from bon appetit. Haven't tried it but want to as soon as possible!

Ingredients

• Live Lobsters
• Olive Oil
• Shrimp
• Onion
• Carrot
• Celery
• Garlic Cloves
• Bay Leaf
• Tomato Paste
• Cognac
• Water
• Butter
• All-purpose Flour
• Whipping Cream
• Fontina Cheese
• Pasta Shells
• Fresh Crabmeat
• Fresh Chives

Instructions

1. Plunge lobster headfirst into pot of boiling water
2. Boil 4 minutes
3. Using tongs, transfer to cutting board
4. Cut off tail and claws
5. Crack tail and claws and remove meat
6. Cut meat into 1 / 2-inch pieces
7. Cut body and shells into 2-inch pieces
8. Chill meat
9. Reserve shells
10. Heat 1 tablespoon oil in heavy large skillet over medium-high heat
11. Add lobster body, lobster shells, and shrimp shells to skillet and saut 4 minutes
12. Add onion and next 4 ingredients
13. Saut 6 minutes
14. Add tomato paste
15. Stir 1 minute
16. Remove from heat
17. Stir in cognac
18. Add 3 cups water
19. Bring to boil
20. Reduce heat, cover, and simmer 30 minutes
21. Strain mixture into bowl, pressing on solids to extract liquid
22. Discard solids
23. Set stock aside
24. Heat 1 tablespoon oil in same skillet over medium-high heat
25. Add shrimp
26. Saut until just opaque in center, about 3 minutes
27. Cool slightly
28. Coarsely chop shrimp
29. Melt 2 tablespoons butter in large saucepan over medium heat
30. Add flour
31. Stir 1 minute
32. Add stock and cream
33. Simmer until sauce is reduced to 2 cups, about 5 minutes
34. Add cheese
35. Stir until smooth
36. Season with salt and pepper
37. Remove from heat
38. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite
39. Drain
40. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce
41. Stir over medium-low heat until heated through, about 2 minutes
42. Season with salt and pepper
43. Serve topped with chives
44. Bon apptit, september 2004