Gourmet Mac and Cheese with Butter Poached Lobster is beyond any mac and cheese you’ve ever had before. Inspired by Thomas Keller’s dish from The French Laundry, is made easier and in a fraction of the time with a few tricks I show you!
Next set the Instant Pot to soup, close and lock the lid, making sure that the ventilation is sealed. Set the pressure to high and the timer to 7 minutes. Once the timer goes off, release the steam and allow the pot to cool slightly. Strain the stock of the shells and aromatics.*
With a splash of water in a small saucepot, heat the pot over medium heat. When bubbles appear in the water, add two cubes of butter to the water and whisk immediately. Keep whisking butter until completely incorporated. Add butter in small amounts, continuously whisking until melted. You should end up with melted butter that is still completely emulsified.**
*If you don't have an Instant Pot, you can still do this stock the old fashioned way with a stock pot. You'll just need to cook the stock for a few hours to get the full flavor of the lobster tails.
**If you don't know how to make beurre monte, watch this tutorial to make this easy butter sauce!