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Carrabba's Italian Grill Lobster Macaroni and Cheese
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Carrabba's Italian Grill Lobster Macaroni and Cheese Recipe

Make our Carrabba's Italian Grill Lobster Macaroni and Cheese Recipe at home tonight for your family.
Prep Time25 minutes
Active Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American, Italian, Seafood
Keyword: Carrabba's Italian Grill, Mac and Cheese, Macaroni and Cheese, Seafood
Yield: 8 Serving

Ingredients

  • 1 pound Cavatappi or Fusilli Pasta or other Pasta of choice
  • 8 tablespoons Seasoned Bread Crumbs

Lobster and Stock

  • Two 1 1/4-pound Lobsters cooked
  • 3 1/2 cups Water
  • One 8-ounce bottle Clam Juice
  • 1/2 cup coarsely chopped Onion
  • 1 Celery Rib thinly sliced
  • 1/4 cup Dry White Wine

Lobster Sauce

  • 2 tablespoons unsalted Butter
  • 2 ounces Pancetta cut into 1/4 inch dice
  • 1/2 cup finely chopped Yellow Onion
  • 1/2 cup Dry White Wine
  • 1 1/4 cup Heavy Cream
  • 2 cups shredded Fontina Cheese
  • 2 ounces Goat Cheese crumbled
  • 1/2 cup freshly grated Romano Cheese
  • Kosher Salt to taste
  • Crushed Red Pepper Flakes to taste

Instructions

Pasta

  • Prepare pasta according to package directions. Drain. Set aside.

Lobster and Stock

  • Remove lobster meat from shells, discarding viscera.
  • Cut lobster meat into bite-size pieces. Store, covered, in the refrigerator, until ready to serve.
  • Using a heavy knife or cleaver, coarsely chop lobster shells.
  • Pour water into a large saucepan or pot.
  • Add cut up shells, clam juice, onion and celery. Place on the stovetop over high heat and bring to a boil.
  • Reduce heat to medium-low. Simmer until reduced to 3 cups, about 30 minutes.
  • Strain stock into a heatproof bowl. Discard solids.

Lobster Sauce

  • Add butter to a medium saucepan. Place over medium heat and melt butter.
  • Add pancetta. Cook, stirring constantly, until lightly browned, about 5 minutes.
  • Add onion. Cook, stirring occasionally, until golden brown, about 5 more minutes.
  • Increase heat to high.
  • Add wine. Bring to a boil, scraping up any browned bits in saucepan with a wooden spoon.
  • Add stock, bring it back to a boil. Cook until reduced by 1/2, about 15 minutes.
  • Add cream, bring back to a boil. Cook until lightly thickened, about 5 minutes.
  • Add Fontana, goat and Romano cheeses. Stir until melted.
  • Season with salt and red pepper flakes, to taste.
  • Fold in pasta and reserved lobster meat. Mix gently but well. Cook just until heated, about 1 minute.
  • Divide among 4 serving bowls. Sprinkle each with 2 tablespoons of breadcrumbs.
  • Serve hot.

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