WHITE HORSE TAVERN
“LOBSTER MAC & CHEESE”

4 EACH 1.25LBS LOBSTERS cooked, shelled and picked for as much meat as possible and diced to your liking

1 lbs penne pasta cooked and chilled under cold water

FOR THE SAUCE:
1 EACH QUART OF HEAVY CREAM
¾ cup sherry
2 large shallots (diced)
½ LBS GREAT HILL BLUE
½ LBS VT CHEDDER
½ LBS BUTTER
¼ CUP FLOUR
SALT & WHITE PEPPER

MAKE A SIMPLE ROUX then sauté your shallot and deglaze with the sherry pour in your heated HEAVY CREAM AND whisk in the HOT ROUX NOW BLEND IN THE SHREDED CHEESES AND MAKE SMOOTH and season to your own taste

OTHER STUFF:
¼ LBS TOASTED WALNUTS
1 ½ CUPS GRILLED FENNEL diced
½ cup herbed panko bread crumbs

take all your sauce, lobster, walnuts, and fennel and toss
with your penne put into large pasta bowls bake until bubbly
sprinkle with your panko crumbs and bake again until golden brown.
 

Featured on: TV Maitre d', Episode 10, 2006.
www.tvmaitred.com | www.whitehorsetavern.com