Carrabba's Lobster Mac & Cheese

Carrabba’s Lobster Mac & Cheese

Carrabba’s Lobster Mac & Cheese
 
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Ingredients
  • Lobster and Stock:
  • 2 (1 ¼ lb.) lobsters, cooked at market
  • 1 (8-oz.) bottle clam juice
  • ½ c. chopped onion
  • 1 celery rib, chopped
  • ¼ c. dry white wine, like Pinot Grigio
  • Lobster Sauce:
  • 1 T. unsalted butter
  • 2 oz. pancetta, cut into ¼” dice
  • ½ c. chopped onion
  • ½ c. dry white wine
  • 1 ¼ c. heavy cream
  • 2 c. shredded fontina cheese
  • 2 oz. rindless goat cheese, crumbled
  • ¼ c. freshly grated Romano cheese
  • Kosher salt, crushed hot red pepper flakes
  • 1 lb. cavatappi or fusilli pasta
  • ½ c. seasoned breadcrumbs

Instructions
  1. Stock, remove lobster meat from shells. Cut meat into bite-sized pieces and place in bowl, cover and refrigerate until ready to serve. With heavy knife, chop lobster shells, into pieces. In a pot, bring to boil 3 ½ c. water, shells, clam juice, onion, celery and wine to a boil. Reduce heat to low and simmer until reduced to 3 cups. Strain stock into heatproof bowl. Discard solids.
  2. Sauce: Melt butter in saucepan over medium heat. Add pancetta and cook until slightly browned. Add onion and cook until golden. Increase heat to high. Add wine and boil, scraping any browned bits in saucepan with wooden spoon. Add stock, bring to a boil and cook until reduced to half. Add cream, bring to boil and cook until lightly thickened. Reduce heat to low. You can make this up to 8 hours ahead, cooled, covered and refrigerated. Reheat in saucepan when ready to use.
  3. Bring large pot of salted water to boil. Add pasta, stir well. Cook until al dente. Drain well and return pasta to the boiling pot.
  4. Right before pasta done, add lobster meat to sauce and cook until heated. Add the cheeses and stir until melted. Season to taste with salt and pepper flakes. Add to pasta and mix well. Divide into serving portions and top with seasoned bread crumbs.

 

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