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Lobster white mac and cheese recipe
Lobster white mac and cheese recipe










Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown.Īdd the garlic and thyme, then stir in the flour, mustard powder and cayenne. Heat the oil and butter in a large saucepan. Leave the milk to infuse with the bay leaf and onion. Heat slowly, until the milk is just below boiling point, then remove from the heat. Put the milk, bay leaf and onion slice into a saucepan. Remove from the heat and strain, discarding the shells and reserving the wine. Pour in the white wine and allow to bubble fiercely. Put the shells in a saucepan and heat on a high heat.

lobster white mac and cheese recipe

Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Bring a large saucepan of water to the boil and salt it generously.












Lobster white mac and cheese recipe