LOBSTER MAC & CHEESE
We went to Capital Grille and had the most wonderful dish ever made. This is us trying to duplicate it. I think we come pretty close.
Provided by huskerlayd
Categories Lobster
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
- Gradually add cream, stirring until smooth.
- In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
- Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
- Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
- Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.
Nutrition Facts : Calories 719.5, Fat 50, SaturatedFat 29.3, Cholesterol 233.7, Sodium 929.5, Carbohydrate 31.6, Fiber 1.3, Sugar 2.1, Protein 35.9
LOBSTER MAC AND CHEESE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat. Add the lobsters to the pot, making sure that each lobster is completely submerged. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside.
- For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Simmer gently, whisking until smooth. Add the Gruyere and turn off the heat. Carefully stir and let melt. Taste for seasoning and stir occasionally until melted and smooth.
- Bring 4 quarts water to a rolling boil in a large pot over medium heat. Add salt and bring the water back to a boil. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Cook until the macaroni is still quite firm, about 7 minutes. Drain and transfer to a glass bowl. Add the cheese sauce and stir to combine; keep warm.
- Carefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Discard the tail and body shells but keep the heads. Cut the heads in half.
- For the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes.
- Add the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Stir to combine and return to a simmer until the butter melts, then remove from heat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Add the lobster and gently toss to fully coat. Season to taste with salt.
- Fill serving bowls halfway with macaroni and cheese and top with the lobster and sauce. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Finish with a pinch of salt.
LOBSTER MAC & CHEESE RECIPE BY TASTY
Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives
Provided by Dylan Keith
Categories Sides
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C).
- Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
- When cool, remove the meat and dice. Set aside.
- Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
- Cook the pasta in salted boiling water until al dente, about 7 minutes.
- Drain and set aside.
- In a large sauce pan, melt the butter over medium-low heat.
- Add the flour and whisk, cook about a minute.
- Add the Cognac and whisk. The mixture will thicken immediately.
- Slowly add the milk, while whisking.
- Increase the heat to medium and stir occasionally until it starts to bubble.
- The sauce will thicken enough to coat the back of a spoon.
- When it reaches this stage, add salt and pepper to taste.
- Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
- When all the shredded cheese has been added, add the mascarpone and stir.
- Remove from heat.
- Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
- Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
- Bake until golden brown and bubbly, about 10 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 718 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 2 grams, Protein 40 grams, Sugar 7 grams
CHEF JOHN'S LOBSTER MAC AND CHEESE
You can actually prep these ahead and bake before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up for 30 minutes before baking. By the way, only bake these until the tops are browned and the inside is just hot.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 1h
Yield 2
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
- Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
- Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
- Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
- Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
- Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
- Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
- Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 974.8 calories, Carbohydrate 61.8 g, Cholesterol 282.6 mg, Fat 53 g, Fiber 2.1 g, Protein 63.3 g, SaturatedFat 30.1 g, Sodium 1767.3 mg, Sugar 10.4 g
LOBSTER GRILLED CHEESE
This unique recipe, created by chef Billy Grant, was named one of the top sandwiches in America by Esquire magazine. Billy suggests serving it with onion rings, local corn, and a green salad. This also makes a great appetizer, just cut into 1" squares and secure w/ a party-pick. If you need to substitute the cheese, I would consider fontina or anything you like that isn't too sharp. Enjoy!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter both sides of each bread slice and place cheese-lobster-cheese on bread and make a sandwich.
- Toast the sandwich (on the buttered side) until golden brown on both sides.
- Place in a 400°F oven for a few minutes until cheese melts.
- Allow to cool a minute, then enjoy!
- *All the meat from a 1 1/4-pound lobster-ask your local fish market to steam the lobster and remove the meat for you! If fresh lobster is not available, you can substitute high-quality frozen lobster.
Nutrition Facts : Calories 519.6, Fat 28.8, SaturatedFat 17.4, Cholesterol 239.6, Sodium 1188.1, Carbohydrate 26.4, Fiber 1.2, Sugar 2.2, Protein 37.5
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