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Caldo Verde
Lobster Fondue Mac
| By : |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 lobster tails
- 8 ounces cavatappi pasta or other hearty pasta
- 1 cup dry white wine such as pinot grigio
- 1 cup Water
- 1 teaspoon kosher salt
- 1 clove garlic grated
- 3/4 cup evaporated milk 2%
- 1 tablespoon cherry brandy or liqueur
- 3.5 ounces Gruyere cheese
- 3.5 ounces Emmental cheese
- black pepper ground, to taste
Crispy Breaded Topping
- 1 cup bread crumbs fresh
- 3.5 ounces bacon Smoked
- 1 clove garlic sliced thinly
- 1 tablespoon butter
- 15 grams parmesan freshly grated
Ingredients
Crispy Breaded Topping
|
Instructions
Preparing the Lobster
- Add
1 cup of water in the Instant Pot and set the two lobster tails on a trivet, shell side down. - Steam on low pressure for 3 minutes, then quick release.
- Shock the lobster in an ice bath to stop cooking. Remove shell and chop lobster meat and set aside.
For the Crispy Bacon Topping
- Fry the chopped bacon in a small pan until it starts to get crispy. Pour off all, but
1 tablespoon of fat and add in the garlic. - Stir around for approximately 30 seconds, and then add butter.
- Toss the bread crumbs in the fat, coating evenly and continue to fry crumbs for approximately 3 to 4 minutes until they are brown and crispy.
- Grate parmesan over the top and fold in, cooking for another 30 seconds. Remove from heat and set aside.
For the Mac and Cheese
- Add pasta, water, wine, salt and grated garlic in the Instant Pot and cook for 4 to 5 minutes on the Manual setting at high pressure.
- When time is up, quick release, hit cancel, and then hit the sauté button.
- Bring remaining water and pasta to a simmer and pour in evaporated milk as well as the cherry liqueur.
- Simmer for approximately 3 minutes, and then turn off pressure cooker.
- Remove pot, add in the lobster and start to stir in the cheeses a handful at a time, stirring constantly until it’s all in, melted and creamy.
To serve
- Ladle the mac and cheese into a bowl and top each bowl with a generous handful of crispy bacon bread topping. Enjoy!
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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Turned out great! Will change cheese options in future attempts but still really good.
This is great even without lobster
How much water do you add for pasta portion of the recipe?
Question here.. What changes would i make if any .. to double this recipe?
I made it, didnt like the taste of the swiss cheese, a mild cheddar or mozzarella would be better. Other than that it was good.
I changed a few things like the cheese options per other reviews. I also did it with a red wine instead of a white and turned out great.