Fustini's Oils and Vinegars
Lobster Macaroni and Cheese

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Lobster Macaroni and Cheese


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Lobster Macaroni and Cheese




Adapted from food52.com


Step 1. 

In a large skillet, heat the olive oil under medium-high heat. Add about 1/2 of the lobster meat. Saute for about 3-5 minutes. Add the carrots, celery, onion, and garlic. Saute for about 5 minutes, or until vegetables start to soften.  Deglaze pan with 12 Year white balsamic and then add wine. Reduce for about 5 minutes or so.

Step 2. 

Using an immersion blender, puree the mixture until you get a smooth texture of the lobster cream. I like a little bit of chunk in there so mine was not entirely silky smooth. Season with salt and pepper to taste.  Prepare the macaroni to al dente in a pot of salted boiling water. Drain and return to pot. Add remaining lobster meat and lobster cream. Mix well. Season with the Tuscan spice blend, salt and pepper, if needed.  Pour mixture into large glass baking dish. Grate enough of the Gruyere cheese to form an even layer for the topping. Broil in oven until cheese is nice and browned. Serve immediately!

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