food
Comida para terminar
Se sirven comidas reconfortantes para los enamorados, los solteros o a los que le acaban de romper el corazón, mientras el chef Derrell prepara sus deliciosos macarrones con queso y langosta.
food
Comida para terminar
Se sirven comidas reconfortantes para los enamorados, los solteros o a los que le acaban de romper el corazón, mientras el chef Derrell prepara sus deliciosos macarrones con queso y langosta.
Supplies
Lobster Mac & Cheese
- 8 ounce uncooked Cavatappi 3 tbsp unsalted butter
- 2 tbsp of flour
- 1 canned evaporated milk
- 3⁄4 cup heavy cream
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 teaspoon creole seasoning
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup fontina cheese, grated
- 1⁄2 cup sharp cheddar cheese, grated 1⁄2 cup pepper jack cheese, salt and pepper to taste
- 2 Live lobsters or 1 pound cooked lobster meat
Zucchini Ribbon Salad
- 5 small zucchinis trimmed and peeled into ribbons 1⁄2 cup of shaved parmesan
- 3tbsp of lemon juice
- 1 tbsp of olive oil
- 1 tbsp of toasted pine nuts 1tbsp of finely chopped mint
Pasos
Lobster Mac & Cheese
- ● Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like seawater
- ● Bring the water to a rapid boil.
- ● Grasp the lobster by the body and lower it upside down and headfirst into the boiling water. Cover the pot.
- ● Boil lobsters for 10 to 20 min, depending on size:
- ● Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb
- ● Remove lobster from the pot with tongs and place on a plate to drain and cool.
- ● Once cool enough to handle, begin to extract the meat from the shell using kitchen shears and a nutcracker.
- ● Cook pasta al dente according to package instructions and drain.
- ● Add butter to the pot, as soon as butter melts whisk in flour. Continue whisking until flour is
- fully mixed with butter, then cook for about a minute to cook off the flour taste.
- ● Slowly add evaporated milk a little at a time, followed by the heavy cream; you want a nice smooth mixture, no lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
- ● Add seasonings, onion and garlic powder, creole seasoning, and cayenne pepper.
- ● Bring to a simmer and let it simmer gently for about 2 minutes.
- ● Stir in the cheeses, and continue stirring until everything’s melted and evenly combined, and smooth. Salt & pepper, to taste.
- ● Add the pasta and lobster to the pot, stir to evenly incorporate.
- ● Transfer the pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.
- ● Bake at 375 degrees F° uncovered for 20 minutes or until golden and bubbly.
- ● Remove and allow to rest and set for 5-10mins before serving.
Zucchini Ribbon Salad
- ● With a vegetable peeler, peel each zucchini lengthwise to achieve ribbons, once you reach the seeds, turn zucchini over and continue to peel.
- ● Toast pine nuts in a saute pan on medium-low heat until they start to brown and release oils, 3-5mins.
- ● Toss the zucchini ribbons, salt and pepper, olive oil, and lemon juice together in a large bowl. Taste for seasoning. Once coated arrange them on a serving platter.
- ● Top the zucchini ribbons with Parmesan cheese shavings, mint, and pine nuts. Serve immediately.
Supplies
- 1⁄2 cup of leftover lobster
- 2 slices of artisan bread
- 1⁄2 cup of leftover cheese blend 2tbsp of butter
- 1tsp of chopped chives
- 4 Roma tomatoes
- 1⁄2 cup of fresh basil
- 1tsp of minced garlic
- 1tbsp of olive oil
- 1 cup of heavy cream
- Salt & fresh ground pepper to taste
Pasos
- ● Cut Roma tomatoes in quarters then add to a hot saute pan with olive oil and garlic.
- ● Add fresh basil and saute and cook tomatoes down for about 15mins.
- ● Pour tomatoes with garlic and basil from the pan directly into a blender.
- ● Blend completely and pour into a saucepan on medium-low heat.
- ● Add heavy cream, salt & pepper to taste, simmer for 5 mins.
- ● Compose lobster grilled cheese with lobster, cheese blend, and chives.
- ● In a saute pan, melt 1 tbsp of butter on medium heat, allow to bubble and add the sandwich to the pan.
- ● Toast on one side for 2-3 mins, until golden brown.
- ● Flip the sandwich and add another tablespoon of butter, cook for an additional 2-3 mins until golden brown.
- ● Remove grilled cheese from the pan, cut the sandwich in half and serve with the tomato bisque.
Supplies
- 1 cup of leftover lobster 1 zucchini thinly sliced 1⁄4 cup of chopped celery 1tsp of onion powder 1tsp of garlic salt
- 1⁄4 tsp of paprika
- 1⁄2 cup of mayo
- 1tsp of lemon juice
- 1tbsp of finely chopped parsley
Pasos
- ● In a small bowl combine mayo, celery, seasonings, lemon juice, and parsley together.
- ● Adjust seasonings to taste
- ● Fold in lobster, combine well.
- ● Scoop seafood salad into zucchini slices and roll.