“Macaroni and Cheese”

Butter—Poached Maine Lobster with Creamy Lobster Broth and Mascarpone—Enriched Orzo

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By Thomas Keller

Published 1999

  • About

We serve so much lobster at the restaurant that creating new lobster dishes is always an exciting challenge. I used to do an actual gratin with lobster and macaroni, but now I use orzo with mascarpone, the lobster on top, and Parmesan crisps—an echo of the crisp texture of a traditional gratin dish. The coral oil rings the orzo for bright color, and I finish the plate with chopped coral. This is an enormously satisfying dish to eat.