Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal.
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For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes.
This is an elegant mac and cheese dish, worth the expense of the lobster and Cantal. The thyme gives it a warm aroma. I forgot to buy fresh thyme so I used an equivalent amount of dried thyme. I also didn't buy all the lobster the recipe calls for - wanted to try it out first before plunking down beaucoup $$$. I'll make it again with all the lobster. The flavor is mild, but it's still rich and cheesy. What you don't need is two cups of breadcrumbs. Even if you were planning to bake several individual servings, I don't see how anyone would need that much. I used maybe a cup and I felt that much breadiness on top wasn't necessary. Next time I'll make fewer breadcrumbs that are more buttery. There's a lot left over. Interested to see how this dish will reheat tomorrow.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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