Ingredients
-
8
-
16
-
8
-
4
-
6
-
4
-
1
-
1/2
-
2
-
1
-
-
-
-
-
Directions
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.,When I had this dish at the Capital Grille, they didn’t use elbow macaroni. They used campanelle, which is a small sheet of pasta rolled into a ruffled trumpet shape, great for holding sauce. Barilla makes a nice version.,This will be my go to mac and cheese sauce recipe, so much easier then making a bechamel and it came out creamy and not grainy at all. Next time will make it with chicken and a little Franks Red Hot for a buffalo mac n cheese. Side note: Didn’t use pepper or salt (I forgot). In retrospect it could use a little pepper but with all that Parmesan it definitely didn’t need more salt.
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Steps
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1
Done
|
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. |
|
2
Done
|
Gradually Add Cream, Stirring Until Smooth. |
|
3
Done
|
in a Large Pan, Heat Olive Oil, Add Shallots and Garlic. Saute. Add Lobster Meat and Cook Until Opaque. Remove from Heat. |
|
4
Done
|
Drain Pasta. Add to Lobster Mix, Then Add Cheese Sauce, Salt and Pepper. Mix Well. |
|
5
Done
|
Place in Casserole Dish, Sprinkle With Remaining Parmesan Cheese and Top With Breadcrumbs. |
|
6
Done
|
Bake at 350f For 6-8 Minutes Until Breadcrumbs Are Golden Brown. |
