How A Michelin Chef Would Cook Lobster Mac & Cheese

Ingredients

• 2 pieces Live Lobster (about 1.5 lb each, meat for mousse and shells for bisque)
• 150 g Unsalted Butter (divided: 100 g for roux, 30 g for roasting shells, 20 g for breadcrumbs)
• 30 g All-Purpose Flour (for roux)
• 500 ml Whole Milk (cold)
• 350 ml Heavy Cream (250 ml for sauce, 100 ml for mousse)
• 150 g Gruyère Cheese (grated, added off heat)
• 100 g Cheddar Cheese (sharp, grated)
• 50 g Parmesan Cheese (freshly grated for breadcrumb topping)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Lemon Juice (freshly squeezed, adds brightness to sauce)
• 300 g Macaroni Pasta (cavatappi or elbow, cut slightly shorter after cooking)
• 100 g Breadcrumbs (toasted in butter)
• 2 tbsp Fresh Chives (chopped, mixed into breadcrumb topping and sauce)
• 2 small Shallots (finely minced for refined sauce)
• 100 ml Dry White Wine (deglaze shallots, reduce to near zero)
• 1 large Egg (for lobster mousse)
• 500 ml Chicken Stock (for lobster bisque)
• 50 g Carrot (diced, for bisque)
• 50 g Celery Stalk (diced, for bisque)
• 50 g Onion (diced, for bisque)
• 1 tsp Truffle Oil (optional, drizzle before serving)

Instructions

1. Humane Lobster Dispatch and Meat Extraction

   Place each live lobster on its back, insert the tip of a sharp knife just behind the eyes and swiftly cut through the head to kill instantly. Remove the tail, claws, and body; set shells aside for bisque and keep the meat chilled.

   Time: PT15M

2. Roast Lobster Shells for Bisque

   Preheat oven to 200°C. Toss the shells with 30 g butter, a drizzle of olive oil, and the diced carrot, celery, and onion. Roast for 30 minutes, turning once, until shells are deep golden and aromatic.

   Time: PT30M

   Temperature: 200°C

3. Simmer Lobster Bisque

   Transfer roasted shells and vegetables to a large stockpot, add 500 ml chicken stock, bring to a gentle boil, then reduce to a low simmer for 2 hours. Stir occasionally.

   Time: PT2H

   Temperature: low simmer

4. Prepare the Roux

   In a saucepan melt 100 g butter over medium heat, whisk in 30 g flour. Continue whisking for 4‑5 minutes until the mixture turns a light amber and smells nutty.

   Time: PT5M

   Temperature: medium

5. Create Silken Cheese Sauce

   Gradually whisk cold whole milk into the roux, bring to a boil while stirring constantly. Cover with a paper cartouche and simmer on low for 2 hours, stirring every 15 minutes. Add lemon juice, salt, and pepper, then stir in cheddar, Gruyère, and Parmesan until smooth. Keep the sauce off the heat while adding cheese to avoid gumminess.

   Time: PT2H5M

   Temperature: low simmer

6. Cook Pasta

   Boil a large pot of salted water, add macaroni and cook 8‑9 minutes until just tender. Drain and set aside; cut the strands slightly shorter for easier filling.

   Time: PT10M

   Temperature: boiling

7. Make Breadcrumb Topping

   Melt 20 g butter in a skillet, add breadcrumbs, toast until golden. Stir in grated Parmesan and chopped chives. Set aside.

   Time: PT5M

   Temperature: medium

8. Assemble Classic Lobster Shell Portions

   Mix cooked pasta with half of the cheese sauce, fold in extra chives. Spoon the mixture into each roasted lobster shell, smoothing the top. Sprinkle with toasted breadcrumb mixture.

   Time: PT12M

9. Bake Classic Portion

   Place assembled shells on a baking sheet and bake at 200°C for 10 minutes. During the last 2 minutes, add a final dusting of breadcrumbs for extra crunch.

   Time: PT12M

   Temperature: 200°C

10. Prepare Lobster Mousse

    In a pre‑chilled blender combine the reserved lobster meat, 1 egg, 100 ml cold cream, a pinch of salt and pepper. Blend 30 seconds, then pass through a fine mesh sieve into a bowl. Chill for 10 minutes.

    Time: PT10M

11. Pipe Mousse into Pasta Rings

    Butter a 2‑inch cake ring, line the bottom with parchment. Arrange the cut pasta in a circular fashion inside the ring, creating a nest. Fill the center with the lobster mousse using a piping bag. Smooth the surface.

    Time: PT10M

12. Bake Mousse‑Filled Rings

    Place the cake ring on a baking sheet and bake at 200°C for 10 minutes, then add a thin layer of breadcrumb topping for the final 2 minutes.

    Time: PT12M

    Temperature: 200°C

13. Finish Refined Sauce

    In a saucepan melt 15 g butter, add minced shallots and sauté until translucent (no color). Deglaze with white wine, reduce to almost dry. Stir in 150 ml cream, remove from heat, fold in grated Gruyère, then whisk in 1 tsp truffle oil and a knob of butter. Strain through a fine mesh sieve.

    Time: PT15M

14. Combine Bisque Reduction

    Take the bisque from step 3, strain, and reduce on medium heat until it reaches a syrupy consistency (about ½ cup). Mix this reduction into the refined sauce from step 13.

    Time: PT20M

    Temperature: medium

15. Final Assembly and Presentation

    Drizzle the refined lobster‑bisque sauce over both the classic baked shells and the mousse‑filled rings. Garnish with extra chives and a light drizzle of truffle oil if desired. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

55 g

Fat

45 g

Fiber

3 g