Puff ‘n Stuff Catering’s Executive Chef, Paul Lorrain, visited Orlando’s Fox 35 Morning Show today to demonstrate an “at home” version of our popular Lobster Mac ‘n Cheese, and help promote the March of Dimes 2010 Signature Chefs event.
Hosted by anchor Heidi Hatch, Chef Paul taught viewers how to make Lobster Mac ‘n Cheese, as well as a beautiful Cheddar Cheese Tuile to garnish this tasty dish. We were excited for the opportunity to share a fun recipe, while helping spread the word about the March of Dimes’ annual gala fundraiser, Signature Chefs.
Chef Paul and 11 other top executive chefs from Central Florida will be paired with local community celebrities to prepare a gourmet feast for a fun-filled evening. Participants are invited to bid in a live and silent auction that will include priceless dining and travel packages. Guests experience an amazing evening filled with delicious foods and wine pairings and the feeling that comes with philanthropic compassion, since proceeds benefit the March of Dimes.
The event is Thursday, October 21st at The Ballroom at Church Street and tickets ($195) are still available by calling 407-599-5077.
If you missed the Fox 35 Morning Show today, you can watch Chef Paul’s video right here.
The Lobster Mac ‘n Cheese recipe is also included, and we encourage you to try it at home soon!
Lobster Mac ‘n Cheese
Demonstrated by Chef Paul Lorrain – “Not your momma’s mac ‘n cheese!”
1 Cup Lobster meat, fresh
1 Cup Peas
½ Cup Prosciutto, chopped or thinly sliced
2 TBSP Extra virgin olive oil
2 Cups Pasta, cooked
2 Cups Heavy cream
1 Cup Grana Padana cheese, grated
1 Pinch Nutmeg
½ TSP White pepper
½ lb Butter
2 Egg yolks
1 Cup Cheddar cheese, shredded
6 Basil leaves
1 Cup Vegetable oil
In a saucepan, heat the heavy cream, beaten egg yolks, nutmeg and white pepper. Stir and bring to a simmer. Add the grated Grana Padana cheese and butter, mixing well.
In a large, greased saucepan, sprinkle the cheddar cheese into four piles, and melt over medium heat. Lift the cheese out of the saucepan with a spatula, and drape over a small upside-down bowl to form a semi-cup. Allow cheese to cool and harden.
Heat the vegetable oil in a small saucepan. Drop in the whole basil leaves, frying them until they cease bubbling. Remove and place on a paper towel to drain.
In a large saucepan, sauté the prosciutto in the extra virgin olive oil. Add the peas, pasta and Grana Padana cheese sauce. Warm all ingredients through, and add the lobster meat, stirring until it is completely cooked. Season to taste.
Place the cheese tuile cup on a plate, scoop pasta into the cup, and allow it to flow onto the plate. Garnish with fried basil leaf and serve.