Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Lobster Macaroni and Cheese


LOBSTER MACARONI and CHEESE
Carrabba's Italian Grill Restaurants Recipe

Lobster and Stock:
2 (1 1/4 lb.) lobsters cooked
1 (8 oz.) 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
crushed red pepper flakes

1 pound cavatappi or fusilli pasta
8 tablespoons seasoned bread crumbs

To make the stock:   Remove the lobster meat from the shells,  discarding the viscera.  Cut the lobster meat into bite-size pieces,  transfer to a bowl,  cover and refrigerate until serving.  Using a heavy knife or cleaver,  coarsely chop the lobster shells.  Bring the shells,  3 1/2 cups of water,  clam juice,  onion,  celery,  And a to boil in a medium saucepan over high heat.  Reduce the heat to medium-low and simmer until reduced to 3 cup,  about 30 minutes. Strain the stock into a heatproof bowl,  discard the solids.

To make the sauce:  Melt the butter in a medium saucepan over medium heat. Add the pancetta and cook,  stirring constantly, until lightly browned,  about five minutes.  Add the onion and cook,  stirring occasionally,  until golden brown,  about 5 minutes. Increase the heat to high. Add the wine and bring to a boil, Scraping up any browned bits in the saucepan with a wooden spoon. Add the stock,  bring it to a boil,  and cook until reduced by half,about 15 minutes.  Add the cream,  bring to a boil,  and cook until lightly thickened,  about 5 minutes.

Bring a large pot of water to a boil over high heat. Add salt to taste. Add the pasta and stir well. Cook, very occasionally,  according to the package directions until al dente.  Drain well and return the pasta to it's cooking pot.

Just before the pasta is done,  add a lobster be to the sauce and cook until heated,  about 1 minute. Add the Fontana,  goat,  and Romano cheeses and stir until melted.  Season with salt and red pepper flakes. Add to the pasta and mix well. Divide among 4 serving bowls and sprinkle it with 2 tablespoons of the breadcrumbs.

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