ATLANTA (FOX 5 Atlanta) - If you're wanting to make a meal to impress your mom this weekend, this is it.
Lobster mac and cheese is sure to be a hit.
Chef Jonathan Mercado from STK Atlanta joined Good Day to showcase the recipie, which is a flavorful mix of five cheeses and a tasty lobster claw.
STK’s Lobster Mac and Cheese
- 8 oz butter
- 1 tbsp garlic, fine chopped
- 1/2 cup diced onion
- 1 tbsp thyme
- 8 oz all-purpose flour
- 16 oz whole milk, warmed
- 1 lb sharp white cheddar, grated
- 8 oz fontina grated
- 8 oz asiago, grated
- Salt and white pepper
Cook the butter until melted and foamy. Add the garlic, onion, and thyme and brown slightly. Add the flour and whisk to combine. Cook out the flour for 5 minutes until fragrant, stirring constantly. Slowly whisk in the warm milk in batches until combined. Add the cheese in batches and stir to combine season with salt and pepper. Cool and label.
Mac and Cheese
Portion all per serving:
- 4 oz mornay sauce
- 2 oz milk
- 4 oz elbow pasta (cooked)
- 2 oz lobster bisque
- 2.5 oz poached lobster meat
- 6 oz shredded sharp white cheddar cheese
- 3 oz grated parmesan
- 1 ½ oz shredded gruyère
Mix the three different cheeses in a bowl and reserve. Heat the mornay sauce and milk. Add the pasta. Add half off the cheese mix. Place the hot mixture in a baking dish, cover with the remaining shredded cheddar, and place in oven on broil to golden brown.
- 3 pound lobster bodies, rinsed and clean (no guts, no gills)
- 1 large Spanish onion, peeled and sliced
- 1 bunch leeks, rinsed and sliced
- 1 carrot, rinsed and sliced
- 1 tbsp. tomato paste
- 1 stalk of celery, rinsed and sliced;
- 1 head of fennel, rinsed and sliced/ rinsed and sliced stems;
- 1 cup sherry wine
- 4 qt. water
Roast lobster bodies until golden brown. Sweat all vegetables with wine until translucent. Caramelize tomato paste. Place all ingredients in a large stockpot, bring to a boil, lower flame and simmer for about 3 hours. Use a large hand mixer to puree. Strain through a fine chinois and place in a stockpot. Reduce by half. Yields about 2 quarts finished product.
- 1-gallon half -reduced stock
- 1 qt cream
- 1 tbsp. sriracha
- 1 tsp. lemon zest
- Salt and pepper
Heat up the cream and reduce by half. Add the reduced stock. Add the sriracha, lemon zest, salt and pepper.