Mix together the breadcrumbs and the remaining cheese. Mix the cooked lobster meat and elbow macaroni, and layer in a large baking dish. Once all the milk is added, continue to stir until it becomes a smooth white sauce.Īdd half of all the cheese (EXCEPT the Parmesan), and combine well with the sauce until it becomes smooth once more.Īdd a grating of nutmeg to the sauce and allow to cool. Once it is melted add the flour and whisk until it loses any lumps.Ĭook the flour and butter mixture over a gentle heat until the smell of raw flour disappears (usually a minute or so). This is called a roux and will thicken the sauce.Īdd the milk in small batches to the roux, whisking all the time so that there are no lumps. In a deep saucepan, melt the stick of butter over a gentle heat. 2 lbs cooked Lobster Meat (I use primarily tail meat for this dish cut into ½ in chunks)Ĭook the elbow macaroni to about ½ of the time on the instructions (you want it to finish cooking in the dish so it does not become mushy) and allow to cool.
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