Lobster Cheese Mac

We found this one by accident! Chef Marlin Kaplan used our Black Butte Reserve during his time as a guest chef on Holland America Cruise Lines. Below is his recipe for “Lobster Cheesy Mac,” using our Black Butte Reserve.

MARLIN KAPLAN, ONE WALNUT - CLEVELAND, OH

SERVES 8

INGREDIENTS
2 cups Black Butte Reserve cheese, grated
1 cup Gruyère cheese, grated
1 cup cream cheese
4 cups heavy cream
4 cups dry macaroni
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
2 cups lobster meat, chopped
Salt and ground pepper, to taste
1/2 cup roasted red peppers, julienne
1/2 cup cilantro, chopped
1 tablespoon bread crumbs
4 tablespoons cilantro, chopped (for garnish)

PREPARATION
In top of double broiler, combine Black Butte, Gruyère and cream cheese, melt until mixture becomes creamy. Slowly add cream continuing to stir until smooth.

In large put of boiling salted water, cook macaroni 8-10 minutes, until al dente.

In large sauté pan, heat olive oil. Add shallots and garlic, cook until golden. Add lobster and cook until opaque. Season with salt and pepper.

Drain pasta and add to lobster mixture. Add cheeses sauce, red peppers, and cilantro. Mix well. Divide mixture among 8 medium ramekins or pour into large casserole. Sprinkle on Parmesan cheese and bread crumbs. Bake in preheated 350°F oven for 7-8 minutes or until bread crumbs are golden brown and cheese bubbles. Remove from oven. Sprinkle on cilantro and serve.

TIPS

Serve with a large mixed green salad with lemon dressing and warm sourdough bread. Substitute shrimp or crab meat for lobster. Drizzle on a little spicy basil as Cheesy Mac comes out of the oven.