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.
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.
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.
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.
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.)
Bake at 204°C (400ºF) until lightly browned at the edges, and bubbling, about 20 minutes.