Ricky Skaggs & Kentucky Thunder
Ricky struck his first chords on a mandolin over 50 years ago, and this 14-time Grammy Award winner continues to do his part to lead the recent roots revival in music. With
Cabana's Chef Brian teaches us how recreate his nearly world-famous Lobster Mac & Cheese. First born many years ago as a side dish to pan seared scallops at Midtown Café and then later given a hip update, it is now a mainstay appetizer on Cabana’s menu.
2 cups heavy cream
4 cups Ditalini pasta (or any small cut macaroni), cooked.
5 oz brie cheese cut in small cubes with rind scraped off
1 oz freshly grated parmesan cheese
8 oz cooked lobster meat
2 tbsp finely cut chives
Salt & black pepper to taste
Benton’s country ham, sliced paper thin (about 8-10 slices)
1 tsp olive oil
In a large sauté pan over medium-high heat, bring heavy cream to just a boil and then reduce heat as to not boil over. Let reduce about 2 minutes. Add brie, and allow to melt in cream. Add parmesan. Let mixture thicken and reduce for 2-3 minutes.
Preheat oven to 350˚F. Brush thinly sliced ham with olive oil and back on sheet pan and bake for 6-8 minutes or until ham is crisp.
Add cooked pasta and season with salt and pepper. Add lobster and heat until lobster is warmed through, but don’t overcook lobster or it will be tough. Spoon mac and cheese in a martini glass (or other dish) and top with crispy country ham, sprinkle with chives and garnish with a lobster claw. Serves 4 as a side or appetizer.
By prepping the pasta and country ham ahead of time you can make this dish start to finish in less than 10 minutes.