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Lobster Smoked Gouda Mac

A Sunday Supper Recipe

Chef Bob’s inaugural Sunday Supper included a joint creation between Chef Bob and Guest Chef, Chris Dancesia: Lobster Smoked Gouda Mac ‘N Cheese. Because a good Lobster Mac is hard to come by, we’ve shared the recipe. The foundation really comes from the shellfish stock. Of course, homemade is best, but if you’re short on time, seafood stock from the grocery store is an acceptable alternative.

Making Lobster Stock

Shellfish stock isn’t difficult to make – it just requires access to the shells of shellfish (lobsters, shrimp, crab, but not oyster shells) and the time to properly prepare it. Included below, is a great recipe for making lobster stock from four live lobsters, giving you fresh shells for the shellfish stock and lobster meat for the Lobster Smoked Gouda Mac.


Lobster Stock Recipe

Ingredients
  • 1 1/2 lb. Lobsters (4)
  • 1 lb. Onions
  • 1 lb. Carrots
  • 1 lb. Celery
  • 2 Tbsp. Whole Peppercorns 
  • 3 Bay Leaves
  • 2 Bunches of Parsley
Directions
  1. Bring 2-3 gallons of water to a boil in a large stockpot. Remove the skins from the onions and rough chop them into 8 pieces. Cut the carrots and celery into 3-4″ pieces. Add the vegetables and spices to the boiling water. Kill lobsters by quickly thrusting a sharp knife through the top of its head between its eyes. This is the quickest and most humane way to kill the lobster.
  2. Place the lobsters in the boiling water and cook them until they are 3/4 of the way cooked, approximately 8 minutes.
  3. Remove them from the boiling water, let them cool down enough to handle. Lower the temperature of the water. Remove the claws and tails from the lobsters. Split the tails in half, remove the meat. Break open the claws and remove the meat. Add everything except the lobster meat back to the stockpot and cook until it is reduced to about 1/3 of its original volume.
  4. Cool and strain. Save the lobster meat for Lobster Smoked Gouda Mac!

Rockpit Rockefeller Oysters Recipe

Compliment your Lobster Smoked Gouda Mac with Chef Bob’s Rockpit Rockefeller Oysters from the first Sunday Supper. Poached in beer, these oysters are a new take on Oysters Rockefeller.

Sunday Supper Livestream Replay

Chef Bob’s Sunday Suppers are livestreamed and recorded – watch the replay!

About Chef Bob Aungst

Chef Bob Aungst handcrafts culinary experiences for lovers of food and spirits. He’s based in Central Florida, and travels worldwide to serve celebrities, political leaders, professional athletes, VIPs, and luxury brands at large and small special events.

Chef Bob’s Sunday Supper is a live broadcast pairing culinary demos of speciality and gourmet ingredients with premium alcoholic beverages and spirits. Guests in the live audience experience the ultimate culinary adventure, culminating in a feast featuring the ingredients from the demonstrations. Those tuning in through the livestream enjoy access to professional level culinary education.

2 comments on “Lobster Smoked Gouda MacAdd yours →

  1. I was amazed that after hearing Chef Bob’s descriptions of the food and the process for making the Lobster Mac and Cheese that I could actually taste the difference and the reasons why the flavors were so incredible.

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