Sharp cheddar, gruyère and Parmigiano Reggiano. Lobster par boiled, then shelled, and cooked sous vide.

by Morphadelic

17 Comments

  1. popotheclowns

    Out of curiosity, why did you finish the lobster soups vide?

    Did you bag it with butter and herbs or something to impregnate it with those flavors.

    Looks good!

  2. Pete26l96

    ![gif](giphy|fRtK3t3i67tRK4dfez|downsized)

  3. PassionateMariaa

    Homemade lobster mac and cheese that takes comfort food straight to gourmet.

  4. GooglyEyeBandit

    i dont really get lobster mac… in my opinion the sum of both parts is greater when separate than when combined

  5. Buddha_Panda

    Love the plating. But I wonder if others actually like lobster Mac and cheese as a taste/ mouthfeel profile. I kinda like both independently.

    I mean if there’s no bisque/ fumé in the sauce, what makes it a lobster Mac and cheese? Why not just Mac and cheese with poached lobster on top?

  6. Exciting_Implement67

    Really, you did well! This looks fantastic!