This is our attempt at the copycat recepe from Capital Grille in Mpls. It is a reminder of our good friends Chris & Jeff VanHecke. We have had this often when visiting the Restaraunt.
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Ingredients
2-7ounce lobster tails or 1 large lobster (cut into cubes)
5 ounces of unsalted butter
1 Tbsp water
1 Tsbsp flour
1-1/4 cups heavy cream
1-1/4 cups whole milk
3 ounces of cheddar cheese-shredded
3 ounces of fontina cheese-shredded
3 ounces of gruyere cheese-shredded
12 ounces of macaroni pasta
Directions
- Cut the butter into 1 ounce cubes.
- Place the 4 cubes in a small pot and slowly melt over low heat
- Add Lobster meat and cook 5-7 minutes or until opaque. Lobster claw meat will cook faster so monitor.
- Remove the meat and set aside
- Place another pot on high heat and heavily salt water for boiling the macaroni pasta
- Melt the remaing 1 ounce cube of butter in a medium sized pan/pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly to etablish a consistent rouge. The result should have a mildly nutty smell(not burn't).
- Stir in the heavy cream and bring to a boil. Add milk and then bring that to a boil. Reduce heat and let simmer for 3 minutes.
- While this simmers, add the macaroni pasta to the boiling salt water pot and let cook til al denta.
- when the cream sauce has simmered 3 minutes blend in the cheeses slowly and stir until fully incorporated.
- When the pasta is done to liking, pour over a colander to drain water.
- Place the pasta in servering bowl and add in the cheesy cream sauce. Mix well.
- Fold in the cooked lobster meat and serve while hot.
Notes
- Tip: Add Panko(regular or Italian) crumbs to the top of the dish for added flavor
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