Inspired by the French Laundry Cookbook, I thought I would do a sic…Rachael Ray version of Lobster Mac & Cheese for an easy Friday night dinner. Results surpringly good. Jennifer loved it, I bet you will too.
2 lobster tails (BILE-LOW by my house usually has frozen ones on sale, 2 for $9.99)
1 can of lobter bisque
Equal amounts of half and half (equal to the can)
S & P
1/2 cup toasted bread crumbs
Cook 1 cup of orzo according to package directions, drain, rinse under cold water to stop cooking and set aside. Meanwhile, bring the bisque, half-and-half to a simmer over medium-low heat. Poach lobster tails in this concoction until barely cooked thru (about 10 minutes). Preheat oven to 350.
Transfer lobster to a cutting board and strain mixture thru a sieve into another bowl. Remove lobster meat from shell and coarsly chop. Add enough of the liquid to make the orzo just a bit soupy, then stir in about 1/2 a container of marscapone (softened). Add salt, pepper, minced chives and truffle oil to taste. Stir in lobster meat.
Transfer mixture to your favorite gratin dish, top minimally with bread crumbs and bake for about 15 to 20 minutes or until bubbly. (If your mixture isn’t soupy at the beginning, the orzo will absorb the sauce and the result will be dry.)
I served with Kendall-Jackson Chardonnay and a salad of mache and parmesean with a simple vinegarette.