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!
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Gourmet Mac and Cheese with Butter Poached Lobster

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!

Course Main Dish
Cuisine American
Keyword butter poached lobster, gourmet mac and cheese, lobster mac and cheese recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 people
Calories 1553 kcal
Author ijustmakesandwiches

Ingredients

Lobster Stock

  • 2-3 lobster tails meat removed. This also depends on the size of the lobster tails. If the tails are big, use two. If they’re small, use 3.
  • 1 shallot thick sliced
  • ½ cup carrots peeled and rough chop
  • 7 ounces canned diced tomatoes
  • 2 ounces fresh tarragon
  • 1 sachet d’espices cheesecloth filled with ¼ tsp peppercorn, 1 bayleaf, 1 bunch of parsley stems,
  • 3 cups water

Lobster Cream Sauce

  • 3 cups lobster stock
  • ½ cup cream
  • 3 tablespoons marscapone

Butter Poached Lobster

  • Meat from lobster tails
  • 8 ounces butter cubed

Parmesan Tuiles

  • 2 ounces freshly grated parmesan

Putting it all together

  • ½ cup orzo pasta
  • 1 tablespoon fish roe
  • ¼ ounce chives sliced thin.

Instructions

Lobster Stock

  1. If using an Instant Pot: turn Instant Pot on to saute and warm up a splash of olive oil in the bottom. Add shallot and carrots and saute until translucent. Add tomatoes and saute until most of the liquid has evaporated. Add tarragon and lobster tail shells to the pot, saute until the tails start to turn orange in color, about 2 minutes. Add water and sachet d’espices.
  2. 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.*

Lobster Cream Sauce

  1. In a small sauce pot, reduce the lobster stock to about half its volume. On high heat this should take about 15-20 minutes. One stock is reduced, add cream and stir. Next add mascarpone cheese to the sauce and stir until completely incorporated. This will not be like a traditional cheese sauce. It will thicken but not like traditional Mac and Cheese.

Butter Poached Lobster

  1. 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.**

  2. Dry the meat with paper towels and cut the meat from the lobster into bite sized pieces. Carefully add to the hot butter and allow to poach until firm but not overdone, about 3-4 minutes.
  3. Remove lobster with either a slotted spoon or a spider and allow to rest on a paper-towel lined plate to absorb the excess butter.

Parmesan Tuiles

  1. Heat the oven to 350 degrees. Line a sheet pan with either parchment paper or a silicone baking mat.
  2. Place freshly grated parmesan on the baking sheet in mounds, leaving room in between as these will spread.
  3. Bake tuiles in the oven for about 5 minutes. Pull from oven and let cool. If you would like to shape the tuiles, allow to cool slightly before using a dish spatula to move them to a rolling pin.

Putting it all together

  1. Cook orzo pasta according to directions, about 7-8 minutes. Drain pasta and add to the lobster cream sauce. Stir until well combined.
  2. Spoon half of the “mac and cheese” into the desired serving dish. Next, top the pasta with butter poached lobster; garnish with chives, roe and Parmesan tuiles.

Recipe Notes

*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!

Nutrition Facts
Gourmet Mac and Cheese with Butter Poached Lobster
Amount Per Serving
Calories 1553 Calories from Fat 1215
% Daily Value*
Total Fat 135g 208%
Saturated Fat 83g 415%
Cholesterol 453mg 151%
Sodium 1749mg 73%
Potassium 1504mg 43%
Total Carbohydrates 54g 18%
Dietary Fiber 5g 20%
Sugars 6g
Protein 37g 74%
Vitamin A 221.5%
Vitamin C 34.4%
Calcium 84.8%
Iron 62.6%
* Percent Daily Values are based on a 2000 calorie diet.