The W Hotel
201 Park Avenue South
New York, NY 10003
and Vermont White Cheddar Mac ‘n’ Cheese
Chefs Todd English and Victor LaPlaca of Olives –
New York, NY
Adapted by StarChefs.com
Yield: 10-15 Servings
- 6 1¼-pound whole live Maine lobsters
- 1 bag orzo, about 2 cups
- 1½ quarts stiff béchamel
- 1 cup Cabot Vermont cheddar powder
- 2 cups grated fontina
- 1 cup grated Parmesan
- 1 10-ounce bag frozen peas
- ½ cup toasted bread crumbs
Preheat oven to 375°F.
Cook orzo in salted boiling water just until al dente. Strain pasta
and set aside.
While pasta is cooking, separate lobster pieces, blanch in a separate
pot of boiling water and then shock in ice water. Remove meat from
shells and cut into medium-size pieces.
Toss orzo, lobster, béchamel, cheeses and peas together in
a bowl, and season with salt and pepper. Grease a 2-inch deep hotel
pan with butter and fill with pasta mixture. Sprinkle bread crumbs
on top of pasta.
Bake in oven for 20 minutes until cheese is bubbling and breadcrumbs
are golden brown.