While sailing on Holland America’s Ms Statendam through the Panama Canal, we had the pleasure of dining in the Pinnacle Grill and meeting Master Chef Mahendram Sethupathy. He was kind enough to share his recipe for Lobster Macaroni and Cheese–not ordinary but extraordinary. The video shows a selection of his creations.
Chef Sethupathy emanates from the state of Tamilnadu Shivagana in India. After finishing his culinary studies in 1999, he immediately started working for several different hotels in India: Taj Cormandal, Radisson GRT, Radha Park Inn and Brezze over five years.
The sea intrigued him and he started to work for a cruise line–starting at the bottom and moving up to junior sous chef.
Mahendran decided to try land again but felt something missing. He realized it was the sea life calling him back. At the same time, Holland America Line asked him to join their team as a Chef de partie. He has since worked his way up to being Master Chef of the Pinnacle Grill. His talent is appreciated by all that experience the Pinnacle.
The Pinnacle Grill was an ideal intimate setting for us to celebrate our anniversary. The menu was quite varied, but Norm couldn’t pass up trying the lobster macaroni and cheese and I had to have the lobster tail.
Homemade Cheese sauce: Saute celery and add celery seeds. Heat bechamel in Bain Marie* over stove, when hot and bubbling, stir in all cheeses, Worcestershire, dry mustard, red pepper flakes, celery seeds, minced celery, and cayenne pepper, chopped parsley and sauteed celery.
Whip in lobster butter well, fold in lobster meat, check seasoning and scoop into serving dish.
Melt butter in pan and fold in Panko flakes, sprinkle over macaroni, top with grated Parmesan cheese and bake in oven until golden brown and bubbling.
Present in baking dish and topp with additional lobster and sprinkle with chopped parsley.
* Maralyn’s Note: bain marie is a cooking technique. One container with food is placed in another, larger pan containing water once it is simmering. This is a gentle heat and is used for cooking delicate dishes. It is similar to a double boiler.
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows.
The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet.
Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.