Today on Cookbook Chronicles, we’re diving into a true culinary masterpiece—Thomas Keller’s iconic Butter-Poached Lobster Mac and Cheese from The French Laundry! 🦞
This isn’t your average mac & cheese—think butter-poached lobster, rich lobster stock, creamy mascarpone, and delicate orzo pasta. Watch as I break down every step to achieve a restaurant-quality dish in your own kitchen! 🍽️
In this video, I’ll walk you through each step of the process, including:
✅ How to perfectly poach lobster in beurre monté for ultimate tenderness
✅ Crafting a luxurious lobster stock to infuse deep umami flavor
✅ Assembling the dish with mascarpone and fresh herbs for a restaurant-quality finish
If you love fine dining, and gourmet cooking, or want to level up your mac and cheese game, this video is for you! Don’t forget to like, comment, and subscribe for more incredible cookbook recreations.
Let me know in the comments—what’s your favorite fine-dining dish to cook at home?
📖 Inspired by The French Laundry Cookbook
Recipe:
Lobster:
1 lobster (1 1/2 to 2 pounds each)
⅛ cup distilled vinegar (for every 8 quarts of water)
water
Lobster Broth:
1/4 Cup oil
1 lobster body (3/4 pounds total); cut in quarters
1 1/2 Cups chopped tomatoes
1/2 Cup chopped carrots
1 bunch tarragon
2 Cups whipping cream
water
Coral Oil:
3 Tablespoons lobster coral (roe); reserved from shell
1/2 Cup oil; heated
Assembly:
1/2 Cup orzo
2 Tablespoons mascarpone
coarse salt; to taste
1 1/2 Cups butter
3 Tablespoons water
1 Tablespoon minced chives
6 Parmesan Crisps – Watch Here https://youtu.be/06SKkKLfQCE
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1 Comment
We cannot hear you starting from where you're trying the dish.