Lobster Mac & Cheese with Sage Brown Butter

by Chef Timothy Chia @ 06 Jul 2018
Lobster Mac & Cheese with Sage Brown Butter 180g yellow onions, peeled and chopped
80g butter
50g plain flour                  
2 tbsp tomato paste
1 tsp cayenne pepper
300ml milk  
160g matured red cheddar, grated
40g Parmesan cheese, grated
1 tsp salt   
½ tsp (each) nutmeg powder and garlic powder
400g  macaroni pasta, cooked al-dente
4 sage leaves, chiffonaded and deep-fried
Lobster Stock 
1 lobster tail (600g)
2 garlic cloves, peeled   
2 black peppercorns
1 bay leaf
½ yellow onion, peeled and sliced
½ tsp salt
1 ltr water    
Sage Brown Butter
200g butter 
4 sage leaves
1 garlic clove, smashed
¼ tsp  salt

•            For the lobster stock: Place a wooden stick through the lobster tail to prevent it from curling during cooking. Set aside. Place all the dry ingredients into a saucepan  and pour in a liter of water. Heat the mixture over a high heat to a boil. Add in the lobster tail and blanch for about 8 minutes. Remove the blanched lobster tail and strain the lobster stock and reserve 280ml. Carefully remove the blanched lobster meat from the shell and chop into pieces. Set aside.

•            For the sage brown butter: Heat all the ingredients in a sauté pan over a low heat until milk solids start to brown and produce a nutty aroma. Strain the sage brown butter and set aside.

•            Sauté chopped yellow onions with butter in a cooking pot over a medium heat until fragrant. Add in plain flour, tomato paste and cayenne pepperand sauté until flour is slightly brown. Gradually add in milk and the reserved lobster stock and whisk to a smooth consistency. Add in grated matured red cheddar and Parmesan cheese, stirring until cheese has melted. Season with salt, nutmeg and garlic powder. Add in the al dente macoroni pasta, chopped lobster meat and mix well.

•            Place the lobster Mac and cheese into the reserved lobster tail shell and drizzle with sage brown butter. Top with deep-fried chiffonaded sage. Serves 1

Adapted from the May Jun 18 issue of Cuisine & Wine Asia.