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Creamy Lobster Mac & Cheese w/ Chilli Garlic Butter | Gourmet Dinner Recipe | Cooking with Anadi
Feb 5, 2019
Hey everyone! We're going gourmet today with this creamy lobster mac and cheese recipe! Let me tell you that this recipe is full of flavour, and you'll be wanting it again and again!
In this video I'll be showing you how to boil and grill these lobster tails which are used in the lobster mac and cheese. I can't get live lobster at my grocery store but that's fine since I've actually never cooked them before! Let me know if you have any tips!
I'll also share how to make the classic béchamel sauce but with a spin. Throughout this video recipe I'm using a homemade chilli garlic butter which adds such tremendous flavours! You'll definitely love it!
For all measurements the written recipe can be found here: https://www.cookingwithanadi.com/recipes/creamy-baked-lobster-mac-and-cheese
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0:00
hey guys welcome back to a whole new
0:02
video today I'll be making some
0:04
delicious cheesy lobster mac and cheese
0:07
let's get our fancy on and get started
0:10
right now so for all of those who are
0:19
freaked out with the idea of cooking a
0:22
whole lobster we are not doing that
0:24
today I'm freaked out about that too I
0:26
recently discovered that my local
0:28
grocery store I started selling lobster
0:31
tails and these are raw lobster tails
0:34
they're not cooked meat and so you can
0:36
cook fresh lobster tails right at home
0:39
and they are pretty cheap too so if your
0:42
grocery store also sells lobster tail or
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maybe you want to just use cooked
0:48
lobster meat go ahead and for all of you
0:51
who are comfortable with cooking the
0:53
whole lobster you're good to go maybe I
0:56
can use some tips from you so leave that
0:58
down in the comment down below first
1:00
let's get some water boiling to cook our
1:03
lobster tails so once your water is up
1:06
to a boil season your water with some
1:08
salt add your lobster tails so you can
1:13
see the first one already has tired to
1:17
change its color bring the water back up
1:19
to a boil you're only cooking the
1:21
lobster in the water for a minute or two
1:24
or until the Shelf changes color and
1:28
becomes bread we're only cooking it
1:30
until the point that the meat just
1:33
easily releases from the shell
1:38
so it's been about one and a half
1:40
minutes take your lobster tails out now
1:44
let these lobster tails just cool down
1:46
for a minute or two
1:47
so once the lobsters are out of the
1:49
water do not throw the water out we're
1:52
gonna cook so working with one tail at a
1:55
time get a sharp knife you wanna cut
1:59
this along the middle in half so with
2:01
the pointy end of the knife go in and
2:05
then straight down just finish the cut
2:17
now you can see here we can tell the
2:21
lobster is still raw because the bottom
2:24
that's the closest part of the shell
2:26
since it was in the hot water it's
2:28
darker and shade than this inside part
2:31
that's good we don't want overcook and
2:34
you'll notice here that's the vein
2:36
that's the digestive tract you do not
2:39
want to eat that so take that out right
2:42
now
2:42
we have four halves of our lobster tails
2:46
so the remaining two teaspoons of butter
2:48
or with two teaspoons of butter use that
2:53
and brush your lobster with that
2:57
delicious spicy chili butter chili
3:00
butter that I'm using you can simply you
3:03
can make this really easily by simply
3:05
combining about 1/2 a cup of butter 2 to
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3 pie red chilies 2 tablespoons of
3:13
parsley and 2 garlic cloves so you want
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the butter to be at room temperature you
3:19
want to mince your garlic and finely
3:21
chop the chilli and the parsley mix it
3:24
all together
3:25
and you can Pat it out into a log and
3:28
freeze it so what I did
3:30
back I made a large batch and I froze
3:32
what I didn't need so I'm taking out one
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of these logs which is making my life
3:38
that much more easier once your lobsters
3:40
are buttered up start heating your grill
3:44
pan on medium heat
3:47
so good way to check that man is hot add
3:50
some water and keep it dancing like that
3:52
the fan is ready I'll just bump up the
3:55
heat to medium-high because to be really
3:59
want the band to be smoking hard to
4:02
really get that char on to our lobster
4:05
and we still want to keep it a little
4:06
bit underdone because it's gonna finish
4:08
cooking with our mac and cheese in the
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oven so now I had any a lobster that's
4:16
what you want just gonna cook this for 1
4:28
minute but turn off the heat after a
4:32
minute and you'll see the lobster has
4:35
this amazing char
4:37
take your Lobster out I let it cool down
4:41
again so now you want to take the meat
4:45
out of the lobster so losing your index
4:48
finger kind of dig in the shell and just
4:53
pop that meat or right out of the shell
4:56
it'll come out really clean just pull
5:02
the last part out and there you go I
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reserved these shells and do the same
5:09
with the rest after you take the meat
5:11
out of the lobster shells add the shells
5:14
back into the water bring it up to a
5:17
boil
5:17
and we're gonna cook our pasta in that
5:20
lobster infused water which is gonna
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really help in the dish together
5:24
and it's gonna make your pasta that much
5:26
more flavorful
5:27
add the shells into your pasta water
5:29
there's the same water that be boiled
5:32
our lobster then I have the shells in
5:35
there and along with that add in your
5:37
pasta and cook this for eight to nine
5:41
minutes or until it's al dente take the
5:43
lobster with you just de-shelled
5:44
and chop them into generous sized chunks
5:49
so the magazine itself will use a
5:51
classic bechamel sauce but we're gonna
5:54
use the chili garlic butter to make the
5:56
roux instead of regular butter but it's
5:59
gonna ask
5:59
really nice heat to a mac and cheese if
6:02
you don't like heat you can skip this
6:03
step and only use a chili butter for the
6:06
lobster and use regular butter to make
6:09
the sauce today I'll be using some aged
6:12
white cheddar to get that bold cheddar
6:15
cheesiness in our sauce in case you guys
6:17
are fans of creer cheese you can use
6:20
half parts grier and half parts white
6:23
cheddar I personally am NOT a huge fan
6:26
so simply go all cheddar
6:28
so now to make your sauce heat up 20
6:31
grams of your garlic chili butter in a
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large pan and add in equal parts 420
6:37
grams of flour and give this a nice mix
6:41
you can also use a whisk to do the same
6:43
thing now you want to cook out this raw
6:46
flour for about a minute or two start
6:50
adding in your milk wanna go slow and
6:53
you want to whisk out any lumps I'm
7:00
using cold milk that's gonna help avoid
7:03
any lumps anyway and once you've worked
7:06
out most of the lumps add in more milk
7:08
and continue doing the same until the
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sauce is completely so add in the rest
7:15
of your now drain your pasta and add it
7:18
to your sauce you can get rid of the
7:21
water shells they've done their job and
7:23
now mix passed out that cheesy spicy
7:30
garlicky sauce so it's really nicely
7:34
combined and here the goo for our final
7:38
touch heat the last bit of your butter
7:41
left in a pan is molten and once the
7:46
butter has melted add in your found
7:48
Kobach crumbs and woody just toss it in
7:51
that butter
7:57
you are rolls these breadcrumbs with
7:59
that garlic chili butter until it's
8:03
golden brown breadcrumbs are roasting
8:08
really nicely make sure to give them a
8:10
toss every 30 seconds these are almost
8:13
ready so now transfer your mac and
8:17
cheese into individual size casseroles
8:19
if you don't have that you can transfer
8:22
them into a bigger casserole whichever
8:26
fits it just right now let's add in our
8:29
lock remember the lobster is still a
8:32
little bit underdone
8:33
we did that so that when it bakes in the
8:36
oven it does not overcook just mix it a
8:40
little bit so it's sort of hidden by the
8:43
pasta and it's you don't just eat it all
8:47
in one bite and when you start digging
8:49
in do the same with the next one and now
8:53
baked peas in the oven or 15 to 20
8:56
minutes so once your macaroni has baked
8:58
just top it with your roasted
9:02
breadcrumbs
9:03
guys this smells super amazing and I
9:07
can't wait to get my fork in there look
9:09
there you have it guys this was really
9:12
fun to make really simple this was one
9:16
small step to bring fancy gourmet style
9:20
food right into your kitchen the
9:22
techniques were super simple and you can
9:24
use these simple techniques for so many
9:27
more dishes that you're gonna be
9:30
learning through my channel so be sure
9:32
to subscribe to my channel by clicking
9:35
the link down below and give this video
9:38
a like and a comment down below to show
9:41
me your love and don't forget to follow
9:44
me on all my social media handles until
9:46
then I'll see you guys the gaps on the
9:48
next one
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