Three Cheese Lobster Macaroni from Lumiere’s and Triton’s on Disney Cruise Line

Three Cheese Lobster Macaroni from Lumiere’s and Triton’s on Disney Cruise Line

Serves 6 to 8

THREE CHEESE SAUCE

• 3 tablespoons butter
• 2 shallots, finely diced
• 1/2 fennel bulb, sliced thin
• 2 celery stalks, finely diced
• 1 leek, finely diced
• 3 cups Chardonnay
• 5 stalks fresh tarragon, leaves reserved for garnish
• 6 cups of heavy cream
• 3 tablespoons butter, softened
• 3 tablespoons all-purpose flour
• 1 1/2 cups grated Gruyère
• 1/1/2 cups grated cheddar cheese
• 1 cup shaved Parmesan
• Coarse salt and freshly ground black pepper

STEAMED LOBSTER

• 16 ounces lobster meat
• 1 1/2 cups white wine

PARMESAN CRISPS

• 8 tablespoons shaved parmesan

MACARONI

• 1-pound box rigatoni, cooked al dente

FOR THREE CHEESE SAUCE:

1. Melt butter in 4-quart saucepan over medium heat; add shallots, fennel, celery, and leeks, and sauté until tender.
2. Stir in the Chardonnay and tarragon stalks, increase heat to medium-high, and simmer for about 15 minutes or until reduced by 3/4. Add the cream and simmer for about 10 minutes or until reduced by 1/3.
3. Strain sauce through a sieve into a 2-quart saucepan. Return to stove over medium heat. Mix butter and flour in small bowl; stir into cream sauce and simmer for 5 to 6 minutes to thicken.
4. Add Gruyère, cheddar, and Parmesan and simmer for 10 minutes, stirring constantly, or until it reaches a consistency of a thick cream. (Sauce thickens more as it cools.)

FOR LOBSTER:

1. Cut lobster into bite-sized pieces.
2. Heat wine in medium saucepan with steamer insert, over medium-high heat until boiling. Reduce heat so that wine simmers; add lobster to steamer basket, cover and cook about 3 to 5 minutes or until lobster changes from translucent to white; remove from heat, setting aside 1/4 cup for garnish.

FOR PARMESAN CRISPS:

1. Preheat oven to 300°F. Place 1 tablespoon Parmesan on baking sheet lined with parchment paper; lightly shape into an oval. Repeat with remaining cheese, spacing about 1/2 inch apart.
2. Bake 10 minutes or until golden and crisp. Cool.

TO SERVE:

1. Cut tarragon leaves into thin strips. Stir together rigatoni and cheese sauce, coating evenly. Fold in lobster, reserving 1/4 cup for garnish. Season to taste with salt and pepper. Garnish with tarragon, lobster, and Parmesan crisps; serve immediately.