• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,894
    Total Members
    3,093
    Most Online
    Shel Larson
    Newest Member
    Shel Larson
    Joined
  • 0

    Gluten-free Lobster Mac and Cheese with Truffle Oil


    Jefferson Adams

    Looking to add a bit of comfortable decadence to a romantic meal? Then consider this delightful and delicious lobster infused version of good old mac and cheese. The cheese and pasta delivers a tasty serving of comfort, while the lobster and the truffle oil help to take it to 'eleven.'


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    This recipe marries a rich, savory mac and cheese with the rich decadence of lobster to deliver a satisfying and romantic meal that will be remembered long after the last bite is gone.

    Photo: CC--Allison SmartIngredients:

    • 1 (16 ounce) package gluten-free macaroni (I use Schar's penne)
    • 1 (2 pound) lobster, split
    • 2 tablespoons butter
    • 1 small onion, diced
    • 1 clove garlic, minced
    • 1 shallot, chopped
    • 8 black peppercorns
    • 2 cups milk
    • 5 tablespoons butter
    • 5 tablespoons gluten-free flour
    • 1 pound shredded Gruyere cheese
    • 3 cups shredded Cheddar cheese
    • 1 cup grated Romano cheese
    • kosher salt and pepper to taste
    • 3 tablespoons gluten-free panko bread crumbs or crushed Rice Chex (my preference)
    • 1/8 to 1/4  teaspoon truffle oil (optional)

    Directions:
    Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite.

    Reserve about 1 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.

    Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes.

    Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.

    Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside.

    Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.

    Heat oven to 350 degrees F (175 degrees C).

    Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the gluten-free flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat.

    Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

    Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni.

    Pour the gluten-free pasta into a 4 quart casserole dish or a cast iron skillet and smooth the top. Sprinkle evenly with the gluten-free panko crumbs, or crushed Rice Chex.

    Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes. Remove from oven and allow to cool slightly. Top with a splash of truffle oil and serve.

    0


    User Feedback

    Recommended Comments

    This seems like the greatest lobster recipe ever and very easy to make.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   12 Members, 0 Anonymous, 391 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Pat Rothwell.
    Gluten-free and low-fat chicken pot pie filling
    1 cup diced carrots
    1 cup frozen peas
    2 cans (14.5 oz) chicken broth
    2 cans (10 oz) valley fresh white meat chicken
    1 cup fat free milk
    6 tbsp corn starch

    Rice Pie Crust:
    1 ¼ cup rice flour
    1 teaspoons xanthan gum
    ¼ cup Crisco
    ¼ cup white karo syrup
    4 tbsp cold water topping
    3 medium potatoes
    1 egg white
    Preheat oven to 450 degrees. Peel cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. ½ thick and diameter to cover top of pie. If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.
    Prepare peas according to package directions. Bring chicken broth to boil in large pot. Mix milk and corn starch thoroughly and add to boiling broth. Stir until slightly thickened. Drain canned chicken and add to mixture. Drain and add cooked carrots and peas to mixture. Reduce heat and simmer, stirring occasionally, while preparing crust. Mix shortening and syrup in small bowl. Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender. Add cold water and mix to dough consistency. Roll out between two pieces of plastic wrap to diameter to line baking dish. Remove top layer of plastic wrap and turn into 2-quart glass baking dish sprayed with cooking spray. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork. Pour filling mixture into crust. Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.
    Bake 15 to 20 minutes (until topping browns slightly). Serves 6. Estimated per serving: calories 425 fat 10 grams sugar 13 grams

    Margie Culbertson
    This is not your traditional recipe for this dish, but it is, I hope, a new tradition at your table. Maybe it won’t make it to the table! I made it in small portions for those of us who cook for just ourselves. You can double it if you wish.
    Serves 2 makes one large plate full.
    Ingredients:
    One Cup Instant Rice (according to directions on box). You can use regular rice. You can even use instant brown rice. Yummy.
    ¼ teaspoon Gluten-Free vegetable or chicken bouillon
    Dash of salt
    1/3 Cup green onions (Hint below)
    1 tablespoon Sesame seeds (find these in the spice section—they are Gluten-free)
    2 ½   Table.  oil (I like Organic Sesame Oil for this on, but Sesame Oil will work)
    2 tablespoons margarine
    Optional: ¼ cup ham, or pork chop (fresh) finely chopped—no canned ham or you will ruin this dish! You can also use chicken or beef, Just as long as the meat is tender and cut it up in tiny pieces.
    Interesting Option: Pineapple pieces included with the ham—ust a few and cut into tiny pieces.
    Directions:
    Place margarine in large saucepan on stove on medium to medium-high heat. Add green onions, bouillon and salt. Brown a very short time (less than a minute). Add oil. Then spread rice over the top. Bring back up to temperature. Simmer in pan rice begins to brown. The rice will stick so you will continually have to use a pancake turner to pick it up in batches and turn it over as it “crispens.” Add sesame seeds while it is cooking. While it browns it is just getting yummier and yummier!
    Hint: As with all of my recipes on this site I like to recommend the easy way to cook and I often try to give hints. I’m a slave-over-the-stove cook.
    I keep a stash of ingredients in my freezer. I don’t particularly like to cook, I live alone, and I don’t like to throw food away. So I when I buy food I set aside time to prep. When I get onions I chop a bunch of them. I get green onions and I chop them, freeze them in little snack-bag sized Ziplocks in my freezer. Then, when I need them, I just bang them on the counter and I can take the amount of them that I need for the recipe!


    Destiny Stone
    Summer is upon us and that usually means lots of barbecues and fun social gatherings involving food. Being on a gluten-free diet doesn't mean you have to give up your favorite All-American foods. The following recipe is for All-American gluten-free hamburgers. The recipe is easy and the results are delicious. Try it for yourself!
    Gluten-Free Classic All  American Hamburgers (makes 4 1/4 lb. Patties)
    Ingredients:

    4 gluten-free hamburger buns 1 lb. lean ground beef or ground chuck (use grass-fed beef if available) 2 tbsp. gluten-free Worcestershire sauce  1 tbsp. potato starch 3/4 tsp. salt (or to taste) 1 tsp. black pepper (or to taste) Toppings:
    Leaf lettuce Sliced tomatoes Sliced red onion Pickles Cheddar cheese (or cheese substitute) Gluten-free Ketchup Gluten-free Mustard Gluten-Free Mayonnaise
    *Before you begin, you can also substitute beef with gluten-free ground turkey.
    Combine all hamburger ingredients in a mixing bowl, you can use your hands but make sure they are clean. Cover and let sit in refrigerator at least 30 minutes and up to four hours. When ready to cook, divide the meat into four equal parts and form into 1/2 inch thick patties. Grill over high heat (450°-500°), about 3-4 minutes on each side, rotating 45° halfway through. Place the cheese slices on the burgers when they have about 30 seconds left on the grill.
    Pull the burgers off the grill and let sit for about a minute. Build your hamburger with your favorite condiments and toppings and enjoy! For a complete meal, serve with a side salad, and gluten-free french fries.Gluten-free buns are everywhere, and there are some really good options available. Buying gluten-free buns is as easy as getting online and placing an order.

    Happy Eating!


    Jefferson Adams
    Celiac.com 12/17/2014 - Along with turkey, mashed potatoes and gravy, stuffing is the foundation of any great holiday feast. To my way of thinking, if there’s no stuffing, it’s just another meal.
    This year, Celiac.com offers up our favorite recipe for classic holiday stuffing, along with nine more gluten-free stuffing recipes that are guaranteed to help you deliver a delicious gluten-free holiday meal.
    Classic Gluten-free Holiday Stuffing
    Ingredients:
    5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled (I use Udi’s or Rudi’s) 2 tablespoons olive oil 3 cups celery, chopped 2 shallots, minced 1 large or 2 medium yellow onions, chopped 1 tablespoon fresh thyme, minced 1 tablespoon fresh sage, minced 1-2 teaspoons fresh rosemary, minced 1-1½ cups gluten-free chicken broth ½ cup white wine 1 egg yolk 1 teaspoon salt ½ teaspoon pepper Add bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin, as desired, but make sure any sausage is gluten-free!
    Preparation:
    Sauté shallots, onion and celery in olive oil on medium-low heat until translucent.
    Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool.
    Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth.
    Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
    Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs.
    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix.
    Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done.
    Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean.
    Serves about six to eight people. Scale recipe according to amount of stuffing required.
    PLUS: Here are Nine More Recipes for Great Gluten-free Stuffing:
    Brown and Wild Rice Savory Mushroom Stuffing Rice Stuffing with Apples, Herbs, and Bacon Best Gluten-free Holiday Stuffing Recipe Chestnut, Wild Rice, and Pistachio Dressing Gluten-free Bread Stuffing with Herbs Gluten Free Holiday Stuffing Whole Foods Market Classic Gluten-free Stuffing Food Network Classic Gluten-free Stuffing Rudi’s Bakery Gluten-free Stuffing Mix

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au