Lobster Mac and Cheese The Perfect Side Dish | Chef Jean-Pierre

Well hello there friends! Every steakhouse has a mac and cheese. I'm gonna show you how to make an amazing lobster mac and cheese. Don't forget, thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned friends, we're making it right now together, lobster mac and cheese. Okay friends, let me show you how I make my lobster mac and cheese. It's gonna be delicious, I promise you're gonna love it. All right friends, you're probably, some of you have probably seen my original mac and cheese and it's very similar to it, except we're gonna add lobster. So I got some beautiful main lobster tails that we're gonna extract out of this case right there. You can take a knife, put it right here and slide it in half, or you can take a, whatever you call those tools, a scissors, scissors, I guess it's scissors, and I use it to cut my chicken carcass and all that. And then we just go on the outside, we bring it out, very simple, voila! We come out with this beautiful tail. Now I don't know if you bought lobster tail lately friends, but they're super, super expensive. I mean this, let me just throw this away. Actually you know I don't throw this away friends, I save them to make stock. I'm gonna make a beautiful lobster stock. Whenever you're doing shrimps or whenever you're doing lobster, you want to save the shell and then we'll show you how to make a stock with it. So what I'll do is I take the, let me put this right here, I'll take the lobster tail and I cut it in bite size, remember now it's gonna be a mac and cheese, so it's bite size. And I'm gonna clean this up a little bit, but that's it, right there. And then we're gonna sauté them with our beautiful shallots. Let me put this out of the way. I'm gonna sauté them with beautiful shallots, I got a pan right there, we're gonna add a little bit of butter. Let me take this out of the way. We're gonna put a little butter. And then we're gonna make the sauce right here. So to sauté the lobster, we're gonna give it some nice color. We're gonna do it right here with shallots and then right here we're gonna make the sauce. And the sauce, I got four ounces of butter and I'm gonna put the flour in there and I'm gonna make myself a roux. Very simple, nothing complicated, so we got flour and butter. Flour and butter, so far easy. We're gonna cook this for a minute, make like a very soft roux. I got two ounces weight of flour and four ounces of butter. I weighed the flour, it's much easier to do it this way. So we got the the roux right there, then we're gonna put milk. I got four cups of milk that is warm. It'll be easier to incorporate the milk if it's warm. I got a big shallot right here, friends, that I'm gonna sauté. And let me get another spoon to mix this up. Make sure it's nice and hot and then we're gonna sauté the shallots. And then what we're gonna do with the lobster, friends, we're gonna deglaze them with a little cognac. You don't have to put the cognac if you're cooking for kids. Actually, as I told you many times, my mom used to put a lot of booze in our food. And I also got a pound of, I'm sorry, a half a pound of cooked already macaroni. They're already cooked. So we're gonna put the meat right there, the lobster meat in that pan and we're gonna sauté it. I got another terroir here that I did earlier, so now we have two. Let me clean my cutting board. I hate to have a dirty cutting board. So I'll clean all this up and then I'm gonna clean my hands. I'm gonna season the lobster. If you don't want to do lobster, you can do shrimp. It'll be delicious. Let's clean up this whole area here. You can do shrimp, so it'll be great. Any kind of seafood, really, they can sauté. So now we have a clean cutting board. Let me wash my hands and then we're ready to continue and make the sauce, okay? Very simple, friends. Cheeses. I got a gruyere. I got a parmigiano-reggiano and I got a fontina. Any cheese, really, that makes you happy. You can use Swiss cheese, you can use gruyere, you can use whatever you want, really. It's up to you, friends. We got the roux right here that has cooked. Now we're gonna add the milk and I got a four cup of milk. You can add as many or as much as you want, but we're gonna do a dish, friends. We're gonna do a dish and it's gonna be enough for two beautiful servings or four reasonable servings. We'll do the shallots right there. The sauce. It's time for me to get my whisk. I always got a whisk ready when I'm doing this sauce, friends, you see? And now we're gonna put the milk and then after that we may put a touch of cream also if we want it in there, friends. Just a little bit of cream, huh? I don't want to put too much cream because it makes it heavy. And then we're gonna put the cheese and we're gonna melt all this up and we're gonna blend all this. It's very simple. This is not a complicated dish. I have a little bit of fresh tarragon. If you don't have fresh tarragon, friends, you can use whatever herbs you want really in here, but it's got to be a milder. Dill would work. Beautiful Italian parsley would work also. We got beautiful tarragon so might as well use it. And I love the smell, a little bit of anise flavor that the tarragon gives you. So the sauce is looking good, friends. I'm gonna put a little bit more milk and I got the dish. Let me show you the dish, friends. The dish is ready, you see? This is a eight and a half by eleven, eight by eleven actually, like a sheet of paper. That's the size of it. So you can see that I'll give you two healthy servings of four reasonable ones. A lot of people say, I eat that by myself. Yeah, I know, huh? It's delicious. The lobster smells gorgeous, friends. We're gonna put a little bit of, I'm putting two alcohol in here. Like I say, you don't use alcohol, don't worry. You should try it though, delicious. I use a little bit of cognac and a little bit of cream sherry. I love a cream sherry. It gives it a beautiful little sweet flavor. You don't have to use it for those of you that don't drink alcohol. Don't worry about it. People say to me, people say to me all the time, what do I replace it with? You don't need to replace alcohol with anything. Unless it's a lot, then you replace it with a little bit of broth, a little bit of stock. But as you can see here, I'm hardly putting anything in here. Come to think about it. I'm hardly putting anything in there. All right, so look, the sauce is looking good, friends. I haven't put any salt and pepper in it, you notice? Not yet, yet. But here we are. Now remember, my cheese is gonna give me a lot of salt in there, so I have to be careful. I'm gonna use a ground pepper, black pepper, instead of a coarse one. All right, lobster is good. I'm not gonna cook it anymore. You see, it's looking good, friends. Now we're gonna put the cheese. Okay, now it was four ounces that I grated. So you weigh it first, and then you grate it. And then parmigiano-reggiano. And voila. So now I'm gonna take my spoon. It smells amazing in here, friends. It really, really smells amazing. We'll let the cheese melt. Then we're gonna add our macaronis. It smells, I'm telling you. And we're gonna add all this up, you see? We're looking good. It's not complicated to make. It really is not complicated. You know, at the end of the day, nothing I make is complicated, friends. Now you can make them in individual dishes, or you can make them in a lasagna pan like that. If you're gonna make them at the side order, look, I'll show you this beautiful dish you can use, friends. You can find those online. Everybody sells them. I don't know. They're about, what, four ounces, five ounces? As a side dish or as an appetizer, that'd be a great dish to use. Great dish to use, all right? This is something similar to like some kind of ramekin, all right? So we're looking good. Now we're gonna add our lobster in the sauce, you see? And then we're gonna add our macaronis, and we're gonna mix all this up. And we got our stuff. Oh, the pasta, friends. The pasta, I already cook them, right? And I did them a couple of hours ago, so they're warm, but they're not hot. If you wanted to go faster, then you plunge your macaroni in boiling water at the last minute so they're nice and hot, okay? It certainly was not necessary for me here. Okay, it's looking good. Now, very important thing, folks. We wanted to make sure the macaroni and cheese, so I'm using my whole milk. I wanted to make sure the macaroni and cheese is more liquid than you want to. Let me explain. Let me take this out of the way. I may put a touch of cream, just like a little bit. That's it, just a little bit of cream. Let me explain, you friends. Have you ever had a dry macaroni and cheese? Often you go to people's, make macaroni and cheese, it's dry. You have a couple of bites and it's like so dry, oh, so difficult to eat. It's terrible. You don't want it to be dry, friends. You want it to be, so when you make them at first, you're going to go, what? It's too liquid. No, no, don't worry. The pasta is going to release more starch and we're going to end up being more liquid. It's going to be dry. The pasta is going to release starch, so you want to be more liquid at the beginning than you care to. You're going to say, oh, it's too liquid. Don't worry. I'd rather you make it more liquid than leave it too thick, okay? I promise you. I promise you. See, look, look, it's pretty liquid, right? That's the way we want it. We don't want it to be dry. I'm testing it now to make sure it's good. Oh, yeah. Here's a little more salt and pepper. You could use a little more corn, yeah? Just a little bit. Don't tell anybody. They won't know. They're just going to go, wow, you're making cheese, this is delicious. See, look how beautiful that looks. And then we're going to put a bread but look at this. Is this gorgeous or what? I'm telling you, it is delicious. All right, that's it. Now I'm going to go in a 375 degree oven. Then it's already preheated. Remember, always put things in a, well, you know what? Let me just not be too sloppy. I don't want to be making a big mess. So here we go. Otherwise, I may make a mess. You see, it may look like it's liquid to you but I promise you it's not. I promise you it's not, friends. Because if you make it too dry now, it'll be so dry after you cook it. After you finish it, I promise you, it'll be way too dry. And, oh, so the total weight of the lobster, friends, was one pound. We ended up with one pound of lobster, two eight-ounce tails. Oh, they're expensive. Crazy, yeah? So look, we have the perfect amount for that dish. See? And if, like I say, you want to do it in small dishes, do it in small dishes. Look at this. If you could be here and smell it now, friends, you would love it. Okay, so what else do we do now? We take it to the fresh bread crumb. Jack is going to give you a link to this. I made a fresh bread crumb. I have a video on that to show you. But you can make it. This one's got sun-dried tomatoes, got parmesan, oregano in it. But you can use just regular bread crumb, whatever you got, whatever you got. Don't go out there looking for too many things, right? And we're going to put a little bit of parmesan cheese. You see? A little parmesan cheese right there, all right? And then a little more bread crumb. This one, right? A little more bread crumb right there. And you know what I like to do, friends? Before I go to the oven, I like to clean my dish. It's a lot easier to clean it now, friends, than to clean after it's cooked. See? It takes two seconds. That's the perfect measurement. And I will write the recipe so you'll have it. And remember, for those of you that are new to the channel, first of all, welcome. Oh, oh, I didn't tell you. I buttered the dish. You got to put butter on it, lots of butter. And I forgot what I was going to say. Oh, yes. I always forget something. The recipe is underneath the video. There's a link that says show more. Click on it, and they give you the link directly to the recipe on our website, free recipe. Just click on it, boom, and you got it. Or you can find them at ChefJeanPierre.com. Friends, I'm going to put this in the oven. I'm going to clean up the kitchen. And when I come back, we'll eat it together. I'll see you in a minute. Okay, friends. It was in the oven about 25 minutes. So the secret, you know, secret. I always tell you secret. It's not a secret. There's no secret here, friends. When you're reheating something, you take it out of the fridge and it's cold, all congeals, how long do I reheat it? I hate this question. If I didn't hear a million times, I didn't hear one time. You reheat it however long it takes you. Oh, by the way, when you reheat something low, low temperature, three and a quarter. Take your time. You reheat it until the inside temperature is 155. You need to invest in one of those. 20 bucks. 155. You go in and you read the temperature should be 155. No hotter. It makes no sense because you're reheating. You don't want to cook it again. Otherwise, it'll get dry on you. Okay, so 155, 150, 155 is about the maximum temperature you can eat anyway. You don't need to put it at 200 because you continue cooking and it's too hot. You can't eat it. So now I'm going to, I want to show you. Remember, I'm totally against a dry mac and cheese. Dry mac and cheese. All right, I'm not having it. Sometimes you go, people, they give you a mac and cheese. You go, do you want any more? No, no, thank you. I'm going to die today. Like cement. All right, look guys. Okay. I like it when it's beautiful, soft, gentle, liquid, not a paste. Look how beautiful that is. You see? Look how beautiful that is. This is not a paste. This is amazing, friends. Okay. Look how beautiful that is, friends. Look at this. You see? This is going to be so amazing. So amazing. It's hot, but it's amazing. You see? I love it like that. So it's not like a paste. And remember now, if you let it rest for a little while, it's going to get thicker. Yeah, just took it out of the oven just now. Oh, oh. Flavor is amazing. So don't be afraid to make it more liquid because like I said, it's going to rest. It's going to stay. It's going to thicker and thicker and thicker. And if you reheat it, especially, it's going to get even more thick. Friends, I hope you enjoyed it. Remember, thumbs up if you like the video, subscribe to the channel, and ring that bell. Thanks for watching. It's amazing. We're going to test it. We like it. Okay.