Lobster Smoked Gouda Mac
Updated: Sep 11
Chef Bob's inaugural Sunday Supper included a joint creation between Chef Bob and Guest Chef, Chris Dancesia: Lobster Smoked Gouda Mac 'N Cheese. Because a good Lobster Mac is hard to come by, we've shared the recipe. The foundation really comes from the shellfish stock. Of course, homemade is best, but if you're short on time, seafood stock from the grocery store is an acceptable alternative.
Making Lobster Stock
Shellfish stock isn't difficult to make - it just requires access to the shells of shellfish (lobsters, shrimp, crab, but not oyster shells) and the time to properly prepare it. Included below, is a great recipe for making lobster stock from four live lobsters, giving you fresh shells for the shellfish stock and lobster meat for the Lobster Smoked Gouda Mac.
Lobster Stock Recipe
Ingredients
1 1/2 lb. Lobsters (4)
1 lb. Onions
1 lb. Carrots
1 lb. Celery
2 Tbsp. Whole Peppercorns
3 Bay Leaves
2 Bunches of Parsley
Directions
Bring 2-3 gallons of water to a boil in a large stockpot. Remove the skins from the onions and rough chop them into 8 pieces. Cut the carrots and celery into 3-4" pieces. Add the vegetables and spices to the boiling water. Kill lobsters by quickly thrusting a sharp knife through the top of its head between its eyes. This is the quickest and most humane way to kill the lobster.
Place the lobsters in the boiling water and cook them until they are 3/4 of the way cooked, approximately 8 minutes.
Remove them from the boiling water, let them cool down enough to handle. Lower the temperature of the water. Remove the claws and tails from the lobsters. Split the tails in half, remove the meat. Break open the claws and remove the meat. Add everything except the lobster meat back to the stockpot and cook until it is reduced to about 1/3 of its original volume.
Cool and strain. Save the lobster meat for Lobster Smoked Gouda Mac!
Rockpit Rockefeller Oysters Recipe
Compliment your Lobster Smoked Gouda Mac with Chef Bob's Rockpit Rockefeller Oysters from the first Sunday Supper. Poached in beer, these oysters are a new take on Oysters Rockefeller.
About Chef Bob Aungst
With over 30 years in the hospitality industry, Chef Bob Aungst has masterfully navigated some of the most prestigious stages in the culinary world. From orchestrating events like the Kentucky Derby and Presidential Inaugurations to serving esteemed dignitaries, including four U.S. Presidents and members of the Royal Courts, he and his team focus on creating unique and memorable dining experiences with extreme attention to detail for every guest served. From in person events to virtual culinary live streams, CB handcrafts each one for a truly “WOW” experience.
For the coffee lovers, check out www.chefbobscoffee.com >> ask me how you can secure your own branded line of premium coffee for sales enablement, gifting, or marketing promotions!
In addition, Chef Bob also offers temporary and seasonal culinary and chef staffing services through the League of Extraordinary Chefs. His roster of highly-skilled chefs and front of house hospitality professionals service top resorts, dude ranches, vacation destinations, hotels, convention centers, and large scale sporting events around the world.