Lobster Macaroni and Cheese
Serves 4
1- pound live Maine Lobster
1 tablespoon sea salt
1 pound of dry pasta
1 cup heavy cream
1/2 cup whipped cream cheese
½
cup shredded white Vermont cheddar
½
cup Fontina cheese shredded
¼
cup shredded Parmesan
Fresh ground black pepper
Pinch of nutmeg
¼
cup panko crumbs
1 tablespoon butter
In a large stock pot fill with 3 quarts of water, add sea salt. Bring the liquid
to a boil.
Add the lobster head first. Do not cover. Once water comes to a boil set
timer fro 8 minutes.
When cook time is complete, remove the lobster from boiling water and set
aside to clean.
Add the dry pasta to the lobster water and cook according to package
directions.
Drain the pasta, reserving
¼
cup of cooking liquid.
Add the
¼
cup of cooking liquid to the stock pot and stir in the cream
cheese over medium heat till smooth.
Add the cream and bring to a simmer.
Remove the pot from the burner and stir in the 3 cheeses, stir till smooth
and all cheese dissolved.
Remove the meat from the claws and tail of the lobster. Set aside.
Melt the butter and toss with panko.
Toss the pasta with the cheese sauce season with pepper and nutmeg,
then mix in lobster chunks.
Pour Macaroni and cheese mixture into air fryer basket and sprinkle with
panko.
Set air fryer temperature to 350 degrees, set the timer for 5 minutes.
