Executive Chef and Food Network star Beau MacMillan of Arizona’s own Sanctuary on Camelback Mountain shares one of his favorite recipes, Lobster Mac ‘n' Cheese.
Chef MacMillan has gained national acclaim for his work at the Paradise Valley resort, and the premier dining establishment on the premises is elements (that's right, no capital "e"). Aside from being consistently named one of the best restaurants in Greater Phoenix, and being acknowledged by Wine Spectator as having an exemplary wine list, elements is also known for its romantic views.
Sanctuary on Camelback Mountain
5700 East McDonald Drive
Paradise Valley, Arizona 85253
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Lobster Mac ‘n' Cheese
Yields 4 servings
- 2 whole lobsters 1 lb. each
- 1 lb. Gemelli pasta cooked
- 2 oz. olive oil
- 3 oz. butter
- 1 whole shallot chopped
- 1 1/2 cups fresh green peas
- 8 oz. lobster broth (recipe below)
- 4 oz. Mascarpone cheese
- 4 oz. Fontina cheese
- To taste salt and freshly ground black pepper
- 2 oz. bread crumbs
- Dish is garnished with chopped parsley and shaved black truffle
- Boil lobster in salted water for 5-1/2 minutes. Remove lobster and submerge in an ice bath.
- Cook pasta in boiling salted water for 8 minutes. Strain pasta onto a sheet pan, drizzle with olive oil and let cool at room temp.
- Remove lobster meat from shell, set claws aside and roughly chop remaining meat. Reserve lobster shells.
- Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallots lightly. Add fresh peas and lobster meat. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. Sauce should start to coat the pasta.
- Add mascarpone cheese and Fontina cheese. Season with salt and pepper. Taste for flavor – more sauce can be added based on personal desired consistency.
- Place Lobster Mac ‘n Cheese in a buttered casserole dish and cover lightly with bread crumbs. Bake in the oven at 325˚F for 5 minutes. Remove from oven and garnish with shaved black truffle and parsley.
Yields 12 oz.
- 2 whole lobster shells, meat removed
- 32 oz. cold water
- 8 oz. heavy cream
- 2 each red ripe tomatoes chopped
- 2 whole carrots chopped
- 2 oz. olive oil
- 1 oz. tomato paste
- ½ bunch fresh tarragon
- Place a medium sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.
- Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduce to 1/3. Strain shells and reserve liquid.
- Add heavy cream and reduce to a desired consistency. Season with salt and pepper.
Recipe reprinted with permission.