Recipe: Lobster Mac with Four Cheeses (with shallots, garlic and roasted red pepper)

LOBSTER MAC WITH FOUR CHEESES
By Chef Marlin Kaplin

4 cups uncooked elbow macaroni (1 pound)
4 cups shredded Wisconsin cheddar cheese (1 pound)
2 cups shredded Wisconsin Alpine-style cheese (8 ounces)
1 (8 ounce) package cream cheese
2 cups grated Wisconsin aged Parmesan cheese (8 ounces), divided use
1 quart heavy (whipping) cream or milk, heated
2 tablespoons olive oil
4 whole shallots, minced
4 cloves garlic, minced
4 cups chopped fresh lobster meat (2 pounds)
2 cups julienned roasted red bell peppers
1 cup plain bread crumbs
1 cup chopped fresh cilantro, plus additional for garnish
Salt and pepper, to taste

In large pot of boiling salted water, cook macaroni for 8 to 10 minutes until al dente.

In double boiler, combine cheddar, Alpine-style and cream cheese and 1 cup Parmesan. Heat until cheeses become creamy and blended. Slowly add cream and stir until smooth.

In large saute pan, heat olive oil; add shallots and garlic and saute until golden. Add lobster meat and cook until lobster is opaque. Set aside.

Drain pasta and add to lobster mixture; add cheese sauce, red peppers cilantro and salt and pepper. Mix thoroughly. Divide mixture into 12 ramekins, 12 ounces each or turn into one large casserole. Sprinkle with remaining 1 cup Oarmesan and breadcrumbs.

Bake in 350 degree F oven for 7 to 8 minutes or until crumbs are golden brown and the cheese bubbles.

Remove from oven and add fresh cilantro for garnish. Serve immediately.

Makes 12 servings
Source: Wisconsin Milk Marketing Board