Town Tavern's lobster mac 'n' cheese - FOX 32 News Chicago

Town Tavern's lobster mac 'n' cheese

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Get this recipe courtesy of the Town Tavern in Royal Oak. Learn more at towntavernroyaloak.com.

4 servings
Dish: 12 x 12 casserole dish

1 lb Ditalini, raw
1 lb Lobster, cooked
2 cups Shredded Parmesan
1 cup Marscarpone cheese, can be omitted
1 Qt Heavy Cream
1 lg Shallot, Minced
2 t Garlic, Minced
1/8 t Crushed Red Pepper Flakes
1 T Oil
¼ cup White wine
S&P Season to taste

1 ½ oz. Flour
1 ½ oz. Butter

Bring water to a boil in a large pot for the pasta. In 4 qt. sauce pan place oil, garlic, shallot and sweat until tender. Add white wine and crushed red chili flakes reduce by half, then add heavy cream. While, cream is heating use a small pan and melt the butter; when the butter is melted add flour and stir gently until it begins to thicken; reserve at room temperature.

When Cream comes to a simmer whisk in the butter & flour mixture; allow the sauce to simmer for a few minutes. Remove from heat, add mascarpone & reserve sauce at room temperature.

Cook Pasta in the boiling water until tender; drain well and combine with sauce and cooked lobster meat; adjust seasoning depending on personal preference.

Ritz topping
1 Sleeve of Ritz Cracker
1 cup Shredded Parmesan Cheese
1 ½  oz Melted Butter
1 t Kosher salt

Combine all ingredients crushing the cracker into small pieces. Place pasta into a casserole dish then sprinkle topping; bake for 25 minutes at 350 degrees. Oven temperatures vary; to judge look for the cream to bubble and the topping to brown.

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