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Lobster Mac ‘n’ Cheese: Try this hearty recipe for a romantic New Year's Eve at home

lobsterMacncheese123109_optBY MARGARET MORGAN
NEWJERSEYNEWSROOM.COM

What to do to fend off winter's snowy weather? What could be more soothing than shuttering oneself out of the cold and settling into a cozy New Year's Eve at home with a hearty ~ and heartwarming ~ steaming bowl of a Lobster Mac 'n Cheese, a new twist on an old favorite that was created by Langosta Lounge restaurant in Asbury Park. Fortunately for all of us, restaurant owner, Marilyn Schlossbach, is not coveting the recipe, but is open to sharing it with the universe.

Langosta Lounge's Luscious Lobster Mac 'n' Cheese

Two cups cooked and diced lobster (tails and claws make for the best mac and cheese)

3/4 cup fresh cut chives

1/2 cup sliced shallots

One pound elbow macaroni

1 cup cheddar cheese shredded

1 cup Monterey Jack cheese shredded

1 cup Swiss cheese cubed

1 cup Asiago cheese shredded

1 cup smoked mozzarella cheese cubed

3 cups heavy cream

Pinch of salt and freshly ground pepper

1/2 pound unsalted butter

Fresh bread crumbs

Parmesan cheese

Preparation:

Cook pasta al dente and let drain. Over a pot of boiling water, mix in a metal bowl all cheeses except Parmesan.and 1/2 cup of the heavy cream. Let melt, stirring often to avoid burning. Add more cream to loosen the cheese if mixture seems too stringy or lumpy. The texture should be velvety and a bit loose, like a cheese soup.

In a sauté pan, over medium heat, melt the butter and add chives, shallots, salt and pepper. Cook for three or four minutes or until shallots are tender. Add lobster to sauté pan, cook over medium heat for one to two minutes. Empty lobster butter mix and pasta into a big bowl and stir.

Slowly add cheese mixture so as not to make too cheesy. Continue to add cheese mixture to taste or at chef's discretion. Transfer to oven-safe casserole dish and top with Parmesan cheese and breadcrumbs. Bake in oven at 350 degrees for 12 minutes or until browned on top and warm in the middle.

Margaret Morgan is a freelance writer for design publications and is the Shore Region Food Examiner and many of her articles appear on Examiner.com. Visit her website at www.TastefulLiving.net or contact her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

 

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