Red Lobster Lobster Mac And Cheese
A luxurious take on lobster mac and cheese, inspired by Lobster Thermidor, featuring a brandy-infused sauce and a creamy mushroom base.
1 pound
Radiatore Pasta
1.5 pounds
Fresh Lobster Meat - chopped
8 ounces
Cremini Mushrooms - sliced
2 tablespoons
Butter
1/4 cup
Dry Sherry
See all 18 ingredients ↓
A luxurious take on lobster mac and cheese, inspired by Lobster Thermidor, featuring a brandy-infused sauce and a creamy mushroom base.
Instructions
- Cook Pasta according to package directions. Drain and set aside.
- Prepare Mushroom Base: Sauté Cremini Mushrooms in Butter until softened. Deglaze with Dry Sherry and cook until liquid is evaporated. Set aside.
- Prepare Topping: In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parmesan Cheese. Set aside.
- Prepare Cheese Sauce: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, creating a roux.
- Gradually whisk in Heavy Cream, stirring constantly to prevent lumps. Bring to a simmer, stirring until thickened.
- Stir in Brandy and Dijon Mustard. Season with Salt and White Pepper.
- Reduce heat to low and gradually add Gruyere Cheese, Fontina Cheese, and Parmesan Cheese, stirring until melted and smooth.
- Add cooked Pasta, Lobster Meat, and Mushroom Base to the Cheese Sauce. Stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle with Panko Bread Crumb Topping.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
-
1 pound
454 g
Radiatore Pasta
-
1.5 pounds
680 g
Fresh Lobster Meat - chopped
-
8 ounces
227 g
Cremini Mushrooms - sliced
-
2 tablespoons
30 mL
Butter
-
1/4 cup
60 mL
Dry Sherry
-
1/2 cup
113 g
Butter
-
1/2 cup
60 g
All-Purpose Flour
-
3 cups
710 mL
Heavy Cream
-
1/4 cup
60 mL
Brandy
-
1/4 teaspoon
1.25 mL
Dijon Mustard
-
1/2 teaspoon
2.5 mL
Salt
-
1/4 teaspoon
1.25 mL
White Pepper
-
8 ounces
227 g
Gruyere Cheese - shredded
-
4 ounces
113 g
Fontina Cheese - shredded
-
4 ounces
113 g
Parmesan Cheese - grated
-
1/4 cup
30 g
Panko Bread Crumbs
-
1 tablespoon
15 mL
Melted Butter
-
2 tablespoons
30 mL
Parmesan Cheese - grated
Equipment
- Large Pot
- Large Saucepan
- Whisk
- 9x13 inch Baking Dish
- Skillet
Instructions
- Cook Pasta according to package directions. Drain and set aside.
- Prepare Mushroom Base: Sauté Cremini Mushrooms in Butter until softened. Deglaze with Dry Sherry and cook until liquid is evaporated. Set aside.
- Prepare Topping: In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parmesan Cheese. Set aside.
- Prepare Cheese Sauce: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, creating a roux.
- Gradually whisk in Heavy Cream, stirring constantly to prevent lumps. Bring to a simmer, stirring until thickened.
- Stir in Brandy and Dijon Mustard. Season with Salt and White Pepper.
- Reduce heat to low and gradually add Gruyere Cheese, Fontina Cheese, and Parmesan Cheese, stirring until melted and smooth.
- Add cooked Pasta, Lobster Meat, and Mushroom Base to the Cheese Sauce. Stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle with Panko Bread Crumb Topping.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
Nutrition per serving
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