Lobster Fondue Mac
By :Carole Nelson Brown
Print Recipe
Votes: 7
Rating: 4.29
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Lobster, Noodles
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
Course Dinner
Cuisine Modern
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Lobster, Noodles
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
Votes: 7
Rating: 4.29
Rate this recipe!
Instructions
Preparing the Lobster
  1. Add 1 cup of water in the Instant Pot and set the two lobster tails on a trivet, shell side down.
  2. Steam on low pressure for 3 minutes, then quick release.
  3. Shock the lobster in an ice bath to stop cooking. Remove shell and chop lobster meat and set aside.
For the Crispy Bacon Topping
  1. 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.
  2. Stir around for approximately 30 seconds, and then add butter.
  3. 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.
  4. Grate parmesan over the top and fold in, cooking for another 30 seconds. Remove from heat and set aside.
For the Mac and Cheese
  1. 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.
  2. When time is up, quick release, hit cancel, and then hit the sauté button.
  3. Bring remaining water and pasta to a simmer and pour in evaporated milk as well as the cherry liqueur.
  4. Simmer for approximately 3 minutes, and then turn off pressure cooker.
  5. 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
  1. Ladle the mac and cheese into a bowl and top each bowl with a generous handful of crispy bacon bread topping. Enjoy!
5 replies
  1. mikef365
    mikef365 says:

    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.

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