Neptune’s Mac ‘n Cheese
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
The title of this recipe – Neptune’s Mac n’ Cheese – only hints at its lusciousness. Shrimp, lobster, and crab make this an outstanding version of “Mac” worthy of a special occasion.
- Servings for 4-6
Ingredients
- 454 grams (1 pound) gemelli (or shells or bowties) pasta
- Salt, as needed
- 12 large shrimp, peeled, deveined, cut into 1.3 cm (1/2-inch) pieces
- Old Bay® seasoning, as needed
- 1 small onion, minced
- 28 grams (2 tablespoons) unsalted butter
- 60 ml (1/4 cup) dark rum (optional)
- 45 ml (3 tablespoons) all-purpose flour
- 296 ml (10 ounces) bottled clam juice
- 237 ml (1 cup) heavy cream
- 15 ml (1 tablespoon) tomato paste
- 2.5 ml (1/2 teaspoon) paprika
- 1.3 ml (1/4 teaspoon) cayenne pepper
- Finely ground white pepper, to taste
- 170 grams (6 ounces/ 1 ½ cups) shredded Fontina cheese
- 79 ml (1/3 cup) grated Pecorino Romano
- .7-.9 kilogram (1 3/4- to 2-pounds) cooked lobster meat, cut into 1.3 cm (1/2-inch) pieces
- 227 grams (8 ounces) or more of claw or lump crab meat (as your budget allows)
- 30 ml (2 tablespoons) finely sliced fresh chives
- 118 ml (1/2 cup) seasoned breadcrumbs
Preparation
- Cook pasta in lots of well salted, boiling water until just al dente. Drain.
2. Season shrimp with Old Bay® seasoning. Sauté onion in butter in large saucepan over medium heat. Add shrimp and cook a minute on each side. Add a little dark rum and ignite. Once flames subside, stir once or twice then remove shrimp (should be just opaque) with a slotted spoon and set aside.
3. Add flour to butter, cook stirring for 4-5 minutes. Slowly add clam juice and cream, stirring to keep smooth, add remaining rum, stirring until sauce has thickened. Add tomato paste, paprika and cayenne pepper. Season with salt and white pepper. Add cheeses; stir until smooth. Remove from heat.
4. Fold together pasta, shrimp, lobster, crab and chives with sauce. Mound into individual casserole dishes, or one large one, sprinkle with breadcrumbs, dot with butter. (Can be made ahead, cooled, and refrigerated up to two days. Bring to cool room temperature before baking.)
5. Bake at 204°C (400ºF) until lightly browned at the edges, and bubbling, about 20 minutes.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
