Agreement : Chardonnay La Côte
Ingredients :
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1 1/2 lbs cooked lobster meat
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1/3 cup of butter
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1 onion, chopped
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2 cloves of garlic
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1/3 cup of flour
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3 cups of milk
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1 cup of 15% cream
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4 cups grated sharp cheddar cheese
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2 cups grated Emmental cheese
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1 cup of parmigiano cheese
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1 cup strong cheddar cheese (for gratinating)
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Salt and pepper
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1 cup of breadcrumbs mixed with 3 tablespoons of melted butter
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One bag of Stefano macaroni (454g - 1lb)
Instructions:
Melt the butter in a saucepan over medium heat and add the chopped onion. Cook for 5-6 minutes until the onion is translucent.
Add the garlic and continue cooking for 2 minutes without browning over low heat. Add the flour and mix well over low heat.
After 3 minutes, gradually stir in the milk and cream and bring to a boil over medium heat, stirring to prevent sticking.
When it starts to boil, add the grated cheeses and mix well until the sauce is smooth and the cheese has melted. Adjust the seasoning with salt and pepper.
Keep the sauce on low heat while you cook the macaroni.
Stir the pasta into the sauce in a large baking dish and mix well. Then add the lobster meat, top with the sharp cheddar cheese and finish by adding the breadcrumbs mixed with the melted butter.
Place in oven at 375 for 30-35 minutes.
Serve immediately with a good bottle of chilled Versant Blanc.