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Lobster Macaroni and Cheese
- 1 1 3/4- to 2-pound live lobster
- 2 tablespoons olive oil, divided
- 12 large shrimp, peeled, deveined, shells reserved
- 1 cup chopped onion
- 3/4 cup chopped peeled carrots
- 3/4 cup chopped celery
- 2 garlic cloves, peeled, flattened
- 1 Turkish bay leaf
- 1 tablespoon tomato paste
- 1/4 cup Cognac or brandy
- 3 cups water
- 4 tablespoons (1/2 stick) butter, divided
- 2 tablespoons all purpose flour
- 1 cup whipping cream
- 1 1/2 cups grated Fontina cheese (about 6 ounces)
- 8 ounces shell or gemelli pasta
- 6 ounces fresh crabmeat, picked over
- 2 tablespoons chopped fresh chives
Directions:View on Bon Appetit
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