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Memorial Day 2005

Olives New York
The W Hotel
Union Square
201 Park Avenue South
New York, NY 10003
212-353-8345

Lobster 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

Ingredients:

  • 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
  • Butter
  • ½ cup toasted bread crumbs

Method:
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.

 

hotlinks_general_narrow
  • Star Chef Todd English of Olives
  • Grill Tips
  • Forum: Favorite Dishes at Olives

  •    Published: May 2005

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