Chef Hori conceptualized Kata Robata as an ambitious restaurant that fuses tradition with modern technique. His take on the Southern classic combines comforting cheesy flavor with miso paste and lobster for an umami-packed dish that wows.
Kata Robata Miso Lobster Mac and Cheese
Chef Hori conceptualized Kata Robata as an ambitious restaurant that fuses tradition with modern technique. His take on the Southern classic combines comforting cheesy flavor with miso paste and lobster for an umami-packed dish that wows.
Ingredients
- 16 oz elbow noodles
- 4 tbsp unsalted butter plus more to coat
- 1/2 cup all purpose flour
- Kosher salt and freshly ground black pepper to taste
- 3 1/4 cups heavy cream
- 3 tbsp grated Veldhuizen Cheese Redneck Cheddar
- 3 tbsp grated Marieke Gouda
- 3 tbsp grated Parmigiano Reggiano
- 3 1/2 tbsp white miso paste
- 16 oz cooked lobster meat coarsely chopped
- 1 1/2 tbsp panko breadcrumbs
- dried parsley flakes to garnish
Instructions
- Preheat the oven to 400°F. Grease a 9-by-13-inch baking dish and set aside.
- Bring a medium pot of salted water to a boil.
- Cook noodles according to package directions until al dente. Drain and return pasta to the pot. Toss with a pat of butter to prevent sticking. Set aside.
- Melt butter in a large saucepan over medium heat. Stir in flour and season with salt and pepper. Cook until bubbles start to form, about 2 minutes.
- Add heavy cream a little at a time, whisking to combine after each addition. (The mixture will be very thick at first but will smooth out as more cream is added.) Bring to a boil. Reduce heat and simmer for 1–2 minutes, or until the sauce reaches the desired thickness.
- Remove from heat. Stir in the cheeses and white miso paste, whisking until the sauce is smooth and the cheese has melted.
- Add the pasta and lobster to the cheese sauce and gently stir to combine.
- Transfer to the prepared baking dish. Sprinkle with panko and bake for 10–15 minutes, or until golden brown and bubbling.
- Remove from oven and garnish with dried parsley.
Christine Burns Rudalevige
Christine Burns Rudalevige has been a working journalist for 30 years and has considered cheese her favorite food group for even longer. Ten years ago, when she attended culinary school, one of her goals was to write for culture.
