【焗芝士龍蝦通粉 Lobster Mac N’ Cheese】
最近經常也要在家煮飯，偶爾也會有腦閉塞的時候，左思右想就是想不到要煮什麼。不過靈感源自生活，記得之前與朋友聊天，她説她曾經做過一道龍蝦菜式，還有把剩下來的龍蝦殼去熬湯，簡單地與罐頭忌廉湯混合，實行「一蝦兩味」的完美計劃。但是她説構思很好，不過效果未如理想。當下我心中在想，已經用到罐頭忌廉湯，還有什麼地方可以出錯呢？
因此，上一次「#Dark食堂」便受到她的啟發，於是我就用同一套武功製作出邪惡到____的「焗芝士龍蝦Mac N’ Cheese」！ #TastyAF
———————————————
份量 Portion：2 人 servings
材料 Ingredients：
澳洲龍蝦 (約1.5斤) Rock lobster | 1 pc
洋蔥 Onion | 1/2 pc
西芹 Celery | 1 branch
甘荀 Carrot | 1/2 pc
月桂葉 Bay leaves | 2 pcs
茄膏 Tomato paste | 1 tbsp
白蘭地 Brandy | 2 tbsp
水 Water | 1 L
通粉 (未煮) Macaroni | 200 g
罐頭忌廉湯 Canned cream soup | 1 can
車打芝士 Cheddar cheese | 80 + 20 g
麵包糠 Breadcrumbs | 30 g
做法 Directions：
首先處理龍蝦。把龍蝦放血，頭和尾分拆，去腸去腮。把頭內的膏留起備用。龍蝦尾放入冰箱約20分鐘，拿出後可沿底部兩邊用鉸剪開刀，便可容易地把龍蝦肉取出切成粗粒。
在一隻焗盆上放上龍蝦殼，與洋蔥碎、甘筍粒和西芹粒，以180度烤焗大概1小時。完成後，倒入一隻鍋中，加入菜油，以中火與茄膏炒勻，再倒入白蘭地，點火（請小心）。然後倒入龍蝦膏、水和加入香葉，煲滾後轉細火慢煮30分鐘。完成後，放入攪拌機中打爛，過隔篩，將龍蝦高湯備用（約有300毫升）。
同時間，煲一鍋滾水，加鹽，根據包裝上指示的時間減兩分鐘，把意粉煮至七成熟。完成後，撈起備用。
在一隻鍋中，放入罐頭忌廉湯、約300毫升的龍蝦高湯和80克的芝士，開中火煮勻。關火後，加入通粉拌勻。
在一隻可入爐的容器，掃油，倒入芝士意粉，在表面鋪上麵包糠和餘下的車打芝士碎，再次放入焗爐烤焗約30分鐘。
在通粉出爐前的5分鐘，在一隻平底鑊中，加入牛油，在龍蝦肉上調味，用中火煎香。 當芝士通粉出爐後，再把龍蝦肉放在表面，灑上一些蔥花或其他香草碎便完成。
First of all, shell the lobster. Separate the head and tail, remove the gut and gills. Save the shell and tomalley for later use. Place the tail in the freezer for about 20 minutes, then use a pair of scissors and cut open both sides of the bottom of the lobster. The flesh should then be easily removed. Roughly cut the lobster into chunks.
On a baking tray, add the lobster shell, chopped onion, carrot and celery, bake them in the oven at 180C for about an hour. When done, transfer everything into a pot, drizzle some vegetable oil in it and cook with the tomato paste for a few minutes. Deglaze and flamble with some brandy (please be careful). Add the tomalley back in, along with some water and bay leaves. Bring everything to a boil and reduce to simmer and cook for 30 minutes. When done, transfer everything into a blender and blend. Pass through a sieve and you should have about 300ml of lobster stock.
At the same time, boil a pot of water. Add some salt and cook the pasta two minutes less than the suggested time listed on the package. When done, remove the pasta from the water and reserve for later use,
In a pot, add the canned cream soup, 300ml of lobster stock and 80g of cheddar cheese. Turn the heat up and cook it for 5 minutes. Then turn the heat off, and add the pasta back in and stir well.
Grease the inside of an oven-proof dish, pour the pasta in. Cover the top with some breadcrumb and the remaining cheese. Bake the dish for 35 minutes.
5 minutes before the dish is done. In a frying pan, add some butter, season the lobster chunks, saute the lobster for 2-3 minutes or until cooked thoroughly. When the mac n' cheese is ready, place the lobster on top. Garnish with some freshly chopped herbs. Done!