Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Adult Baked Macaroni Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

8 Sprigs fresh thyme
8 Sprigs fresh flat-leaf
12 Black peppercorns
1 Bay leaf
2 Lemons cut in half
4 Live lobsters, preferably
from Maine 1-1/2 lbs
Handful of coarse salt
2 1/2 Pound(s) Dried penne
3 Tablespoon(s) Vegetable or olive oil
2 Cup(s) Freshly grated parmesan
2 Cup(s) Provolone cheese, imported
1 Pound(s) Fresh spinach, washed
dried and chopped
3 Cup(s) Heavy cream
1 Tablespoon(s) Truffle oil
Coarse salt and freshly
ground black pepper to
1 Truffles, black or white
slivered up to 2
Carole Peck Owner/Executive Chef The Good News Cafe, Woodbury CT;
Author, The Buffet Book (Viking Penguin 1997) "I do not believe there
is one food that is an aphrodisiac, but some dishes can be so
comforting that they make you more relaxed and in a more loving mood."
To cook the lobster fill an 8-10 quart pot three-fourths full with
water. Add the thyme, parsley, peppercorns, and bay leaf. Squeeze in
the juice of the lemons, then drop them in the pot. Cover and bring to
a rolling boil over high heat. Add the lobsters and cook 12 to 15
minutes. Drain the lobsters in a colander, cover with ice, and let
cool. When the lobster is cool enough to handle, pull the tail from
the body and remove the claws. Discard the body, or reserve for use in
a sauce or stock. Cut the shell from the tail using a knife or
scissors and remove the meat. With the blunt end of a knife chop off
the tips of the claws as close to the ends as possible (this will help
release the meat from the claws). Crack the claws in the center, break
open, and carefully remove the claw meat without breaking apart. Meat
from the larger claws will have a piece of cartilage in it; this can
be pulled out from the area where the claw fingers meet. Cut the tail
meat into 1/2 inch slices. Leave the claws whole to use as a garnish.
Set the lobster meat aside until ready to assemble the pasta dish. To
cook the pasta, fill a 6 to 8 quart pot with water, add salt, cover,
and bring to a boil over high heat. Add the penne and stir. Cook the
pasta for approximately 8 to 10 minutes, until al dente. Pour into a
colander to drain. Do not rinse the pasta; just toss it to remove any
excess water. Sprinkle the oil over the pasta and toss with a large
chef's fork. Pour the pasta onto a sheet tray or shallow dish to cool
(if it looks too sticky, sprinkle some more oil on at this point). Let
the pasta cool to room temperature. When the pasta is cooled pre-heat
the oven to 425 degrees F. Toss the cooled pasta in a bowl with the
Parmesan and provolone cheese, spinach, heavy cream, and lobster meat
(except claws). Season with salt and pepper. Transfer to a large
round, oval, or oblong baking dish and bake for approximately 25
minutes, until bubbling hot. Garnish with the lobster claws and
truffle slivers (if using). Posted to recipelu-digest by molony
<> on Mar 04, 1998

Nutrition (calculated from recipe ingredients)
Calories: 903
Calories From Fat: 260
Total Fat: 29.6g
Cholesterol: 96.7mg
Sodium: 1020.6mg
Potassium: 429.5mg
Carbohydrates: 114.9g
Fiber: 8g
Sugar: 1.7g
Protein: 41.6g

Scale this recipe to Servings [?]