Recipe from Jim Courtovich
Serves 8, generously
- 5 cups sweet corn, sautéed in butter and set aside
- 1 quart cream, heated gently
- 6 tablespoons butter
- 3 shallots, chopped fine
- 1 clove garlic, minced
- ½ cup AP flour
- Pinch nutmeg
- 1 pound aged gouda cheese, shredded
- 1 pound sharp cheddar cheese, grated
- ½ pound fontina cheese
- 1 pound chopped lobster meat
- 1 cup chopped basil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
Turn oven to 375°.
Sauté sweet corn kernels in butter until done; set aside. In a saucepan over low heat, warm the cream.
Melt the butter and sauté 3 shallots until translucent over low-medium heat. Addminced garlic, cook for 1 minute. Whisk in flour and heat for 2 minutes. Add the quart of heated cream, in stages, until fully incorporated.
Put in a pinch of nutmeg, then add the three cheeses. Stir until it becomes a thick mixture. Mix in the lobster, basil and the sweet corn kernels. Add the salt and ground pepper. Mix again to make sure ingredients are combined.
Optional breadcrumb topping: Melt ½ stick of butter in a skillet and add 2 cups of panko breadcrumbs, cooking until the breadcrumbs are lightly browned. Add 2 minced garlic cloves and cook for another minute while mixing the entire time.
Put the mac & cheese mixture in a large casserole dish or baking dish, and bake for 35–40 minutes.
Read the full story, Break Bread, Make Policy here.