![]() ![]() In a large (3-1/2 to 4-quart) saucepan over medium heat, bring the cream to a boil and reduce it by half, watching closely so it doesn’t boil over. From the Macaroni and Cheese cookbook.ġ-1/4 cups (5oz) Coarsely grated sharp cheddar cheeseġ cup (1/4 lb) Coarsely grated Monterey Jack cheeseġ Small onion, finely chopped (about ½ cup)ĥ Lobster tails (1/4 lb each), shelled and cut into bite-size pieces (we cooked 3 (or 4?) whole, cooked lobsters and used tails and claws.)ġ-1/4 cups (5 oz) Coarsely grated Gruyere cheeseīring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Chunks of Lobster Simmering in Cheesy MacaroniĪlex porter, chef at Norma’s at New York’s Le Parker Meridien Hotel.
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