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1. #Fried lobster mac and cheese best thing i ever ate full#
2. #Fried lobster mac and cheese best thing i ever ate plus#

So my point is that I really don't think that the original recipe makes too much sauce. I did this, and I agree that on the one hand it improved the dish, but on the other hand, it made it a little dry. Per my boyfriend's suggestion, I put it all in a casserole dish and cooked it a little bit in the oven, because he said that last time there wasn't enough sauce 'in' the noodles. I made this again for Christmas eve, and my family liked it. You're going to think I'm crazy, but I'm going to add to my review again. I have changed my tune! I simplified the stock and only used the tail of a lobster (no shrimp or crab). When I first heard about lobster mac and cheese my reaction was "gross". I will definitely make this again!ĭivine. I used two lobster tails, shrimp, and salmon, and as another reviewer noted each kept its flavor. I sliced the fontina cheese and layered it in with the other ingredients. My changes: out of brandy, so I used a Baker's Kentucky bourbon. I put it all together in a huge iron casserole dish, and let it heat up at 325 degrees for an hour or so. I made the recipe times four, because we like to "seal-a-meal" leftovers for everyone. The broth was time-consuming to make, but not difficult, and it created a fantastic sauce. We had our gourmet dinner group over, and I made this. I am an idiot for not realizing how this would taste in the first place. This recipe was extremely disappointing - it was like lobster bisque poured over macaroni. Disappointed and nothing like the lobster mac and cheese I have gotten in restaurants. I'd rather make macaroni and cheese and just add the lobster. Like another reviewer, you need more salt than you think. I'm going to try to bake for awhile to get it to thicken up. I made a large amount of broth from 7 lobsters and made lobster bisque yesterday that was so much better. I was looking for creamy.and this is not.

#Fried lobster mac and cheese best thing i ever ate plus#

$15.00 worth of cheese plus the lobster to have a mediocre taste. Used all the amount of liquids as stated. Very glad I did so I was sure there'd be plenty, and I have some leftovers for today.

#Fried lobster mac and cheese best thing i ever ate full#

I did add a bit more cream, and another half pound of lobster meat, and also upped the pasta amount to a full pound.

I served on the side with Rack of Lamb and Roasted carrots. This was the second time I made this recipe, and my guests were blown away! All asked for the recipe, and for seconds. This recipe is very involved, however, and I only make it for special occasions and if I have time to spare. I think the flavors are great and the stock really adds a great flavor to the recipe. This is my second time making this recipe. Does take some time but is very worth it. With elegant ambience and beautiful food, Bottega Louis just makes you feel special.Very tasty - the title doesn't do it justice, seems to be closer to a pasta lobster bisque and was a huge hit. Bottega also has a beautiful display case of pastries and desserts straight from the pages of Bon Appétit Magazine. Try the Portobello Mushroom Fries, Tuna Nicoise Crostini and the Prosciutto served with seasonal fruit. The menu is full of sophisticated Italian fare with gourmet pizzas and pastas along with dozens of small plates for sharing. In other words, you feel like you’re in an episode of Sex in the City. Waiting doesn’t really feel like waiting, it feels like you’re about to dine in a hot Manhattan bistro. Show up, put down your name, order a few glasses of wine and take in the rumbling noises of the patrons and aromas from the brick pizza oven. There are no reservations so expect a wait as well. Therefore you can expect an inviting overture of white marble, impressive high ceilings and brass millwork. A luxurious gourmet restaurant, market and patisserie located in Downtown LA on the ground floor of an old 1920s loft building.

Bottega Louis is a food blogger’s paradise.