Barton G.'s Lobster Mac & Cheese Recipe

How 'bout a little B.G. Special for that badonkadonk, babe?

​So, have you checked out the new look at Barton G. The Restaurant yet? No? Well then what are you waiting for? We told you about it last week when we interviewed Barton G. Weiss here and here. Guess you'll just have to try and tackle this recipe at home for B.G. Lobster Mac & Cheese, one of the resto's signature dishes:

Lobster Mac & Cheese

Ingredients

8 ounces cavatappi pasta (or your favorite pasta)
6 ounces shelled lobster meat (medium to large chunks)
4 ounces shredded cheddar
4 ounces truffled provolone (available at gourmet stores)
1 ounce panko
3 ounces freshly grated parmesan cheese
1 ounce sliced truffles (optional)
2 ounces truffle oil (optional)

Sauce
8 ounces heavy cream
4 ounces half-and-half (cream and whole milk)
1 1/2 pounds lobster shells
1 shallot
1 stick celery, split
3 cloves garlic, crushed
2 sprigs thyme
2 bay leaves
3 ounces brandy
8 ounces clam juice (can substitute fish or chicken stock)

Directions: In a sauce pot, mix and then simmer all sauce ingredients for 10 minutes at low heat and strain. In a second sauce pot, combine the cooked pasta, lobster, sauce, and provolone (pasta and sauce should be warm). Pour into greased casserole. Top with panko, parmesan, sliced truffles, and truffle oil. Bake at 325 degrees for 25 minutes. (Broil for a few minutes if you like a crunchy top.)

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