Friday, November 15, 2019

Lobster Mac And Cheese In Filo Cups

Lobster mack and Cheese Baked in Filo makes a sublime entremots, however it is also hearty enough to function a main course! It's Associate in Nursing indulgent giving for holidays and special dinner parties.

A Almighty of cheeses provide the food its richness. Aged sharp cheese adds a nice, pungent note whereas Swiss cheese brings daring nutty flavor. Delicate and slightly sweet Colby cheese will a good job of misestimation out the flavour of the opposite 2 cheeses.

Lobster Mac And Cheese In Filo Cups
Lobster Mac And Cheese In Filo Cups

Don't worry if your filo tears or it does not seem like a wonderfully formed cup - these square measure rustic, and every cup are going to be a bit piece of free-form art.

This was such a fun experiment - and a thriving one! we tend to fully worshipped this dish, and that i hope you'll too. I am therefore excited to share these new savory dishes with you, and while not lost too aloof from my pastry roots.

Lobster Mac And Cheese In Filo Cups

INGREDIENTS :

  • Yields 12 servings (12 eight ounce ramekins)
  • 16 oz. (1 box) elbow macaroni
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (700ml) whole milk at room temperature
  • 1 cup (340g) grated sharp cheddar cheese
  • 1 cup (340g) grams grated Colby cheese
  • 8 tablespoons unsalted butter, melted; divided
  • 2 large garlic cloves, minced
  • 1/2 cup (85g) finely chopped shallots
  • 1 cup (340g) grated Gruyere cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 pound (450g) cooked lobster meat, coarsely chopped
  • 1/2 cup (20g) minced fresh chives
  • 1/8 teaspoon cayenne pepper
  • 1 cup (150 grams) panko bread crumbs
  • 16 sheets filo dough, thawed

INSTRUCTIONS :

  1. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water; drain well.
  2. Place 4 tablespoons melted butter in a large cooking pot over medium heat. Add garlic and chopped shallots; cook until shallots begin to become softened and clear. Whisk in flour and cook for one minute. Increase heat to medium high and add the milk. Bring to a boil, whisking frequently. Reduce heat to medium low and simmer until sauce is smooth and thickened. Remove from heat, and whisk in cheeses until melted. Add Dijon mustard, chives, cayenne pepper, and 1/4 teaspoon each of the salt and pepper. Fold in lobster and pasta; stir until thoroughly mixed. Set aside until you're ready to fill filo cups.
  3. Preheat oven to 350°F. Set aside 2 tablespoons melted butter to lightly brush inside of twelve 4x2-inch ramekins (8 ounce capacity). Reserve remaining butter to brush filo dough cups.
  4. On a work surface, lightly brush 8 filo dough layers with butter as you overlap them into an 18x14-inch rectangle (or use 18x14-inch ready-made filo, which can be hard to find). Cut the rectangle into six square-ish pieces using a large, sharp chef’s knife. Press filo squares into ramekins, leaving corners to stick up over tops. Repeat process with remaining 8 sheets of filo dough. Brush insides of filo cups with melted butter, and spoon in lobster and pasta mixture into each one, filling just to top of ramekins.
  5. In a saucepan over medium heat, lightly toast panko until golden brown, stirring frequently. Add remaining 2 tablespoons of melted butter and remaining 1/4 teaspoon each salt and pepper, stirring until thoroughly mixed. Remove from heat and let panko mixture cool for about 2 minutes. Sprinkle crumbs evenly over each filled filo cup. Transfer the ramekins to a baking sheet and bake for 20-30 minutes or until filo is golden brown and the sauce bubbles. Let the cups stand at least 5 minutes before serving.
  6. Recipe adapted from Coastal Living Magazine.

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