Many passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish. Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests.
Our own Chef Andrew Gruel has successfully used cheese with lobster at Slapfish. It’s a favorite with the guests. Confused….? We’ll ask Chef Andrew to explain the apparent contradiction.
Chef Andrew mentions that the delicate flavor of many fish species is simply overpowered by the taste profile of sharp, aromatic cheeses.
Shellfish pair best with cheese. A shrimp or scallop pasta can easily handle a shaving of grated cheese. Smoked seafood also matches well with cheese.
A Slapfish guest favorite is a lobster & crab grilled cheese sandwich. White American cheese is the cheese of choice here.
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