Carbo-Load for the Boston Marathon the New England Way!

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) April 13, 2010 -- (BOSTON, MA) – The “Pre-Carbo-Load-Marathon-Dinner” in Boston has become an integral part of the total Boston Marathon experience. This year Burtons Grill Culinary Director, Denise Baron offers up a recipe for New England style Carbo-loading at home with her famed Lobster Mac n’ Cheese!


About the Lobster Mac n' Cheese Recipe:


Yield: 4 Orders

Tools Needed:
Pasta Pot, Measuring Spoons, Colander, Tongs, Measuring Cups

Ingredients:
1 Lb. Gemeli Pasta
2 Gallons Water
1 tsp Salt
3 1/2 Cups Cheese Sauce*
½ cup Cream
1 ½ tsp. Kosher Salt
Pinch White Pepper
Pinch Cayenne Pepper
1 Cup Cheddar Cheese; Shredded
1 Cup Provolone; Shredded
1 Cup Manchego; Shredded
¼ Cup Pecorino; grated
8-12 oz Lobster, ½” pieces

Cheddar Cheese, Shredded
Croutons; Crushed in robo coupe (like ritz crackers)
Bacon, Chopped ¼” x ¼”, Optional

Method of Preparation:
1. Bring water to a boil. Add salt.

2. Add gemeli and agitate with tongs, start timer for 13 minutes

3. Bring water back to a boil and agitate pasta a couple of times until
it boils to separate pasta and to avoid sticking

4. Cook Pasta for 13 minutes.

5. Pour pasta into colander and shock with cold water until cool.

6. Allow 5 min. to drain and dry.

7. Mix cheese sauce and cream into pasta. Season mix with
salt, pepper and cayenne.

8. Add mixed cheeses and lobster and place in a casserole dish

9. Top with shredded cheddar, bacon pieces and crushed crouton.

10. Place in 400° for 15-30 minutes. The macaroni should be golden
brown and bubbling.

*Cheese Sauce

Yield: 3 1/2 cups

Tools Needed:
Chefs Knife, Cutting Board, Measuring cup, Whisk, Fine Strainer, Sauce Pan

Ingredients:
2 oz Salted Butter
3/4 Cup Onion; 1/8" x 1/8" Dic

Burtons Grill