SMOKED CHEDDAR KING CRAB AND LOBSTER MAC N CHEESE

INGREDIENTS

• 3 lbs Barilla Cellentani
• 1 qt heavy cream
• 1 qt half and half
• ¼ lb unsalted butter
• ¼ lb AP Flour
• 1 tbsp granulated onion
• 1 tbsp granulated garlic
• 1 tbsp coarse Kosher salt
• 1/8 cup sriracha
• 1 lb smoked mild cheddar, grated
• 1 lb sharp white NY or Vermont cheddar, grated
• 1/3 lb gruyere cheese, grated
• 6 oz King crab meat, steamed
• 6 oz lobster (claw/knuckle/tail; try to preserve the shape of the claws for presentation)
• 1 ea wood plank (cedar or hickory)
• 3/4 cup buttered, herbed Panko bread crumbs (Optional)

PREPARATION

1. 1. In a heavy bottom dutch oven such as a LeCruset, add butter and flour to prepare a white roux. Let cook for about 5 minutes over medium heat until a nutty aroma arises.
2. 2. Slowly whisk in half and half stirring continuously to prevent lumps from forming. Add heavy cream in the same fashion, next.
3. 3. Slowly bring to a simmer while continuing to whisk. Add sriracha, and seasoning to the mixture and stir to incorporate.
4. 4. Add the cheeses slowly while stirring to complete the mornay. Continue to stir to prevent sticking or scorching. This should cook for about 25 minutes total over medium heat.
5. 5. Prepare pasta according to the directions on the box. Drain and set aside.
6. 6. Once the sauce is complete and the flour taste has cooked out, add cooked pasta to for me mac n cheese. Add half of the lobster meat and half of the crab meat and fold to incorporate.
7. 7. Divide into small cast iron crocks for serving. Top equally with remaining crab and lobster meat.
8. 8. For table service, burn a spot in the center of the plank until it catches fire. Extinguish the fire and place the crock onto the smouldering plank for a smoky effect to be carried through the dining room, thus creating an immersive dining experience using life fire and smoke for sensory experience.