Lobster Mac And Cheese

This week on Sam Choy’s Kitchen, we welcome the executive chef of Wolfgang’s Steakhouse, James Donahue, who prepares Wolfgang’s Lobster Mac & Cheese and Filet Au-Poivre.

Wolfgang’s Lobster Mac & Cheese

* 2 quarts half-and-half
* 2 cups Parmesan cheese
* 1/2 cup white wine
* 6 ounces Gruyere
* 6 ounces Fontina cheese
* 16 ounces white cheddar cheese
* 2 bay leaves
* 2 teaspoons salt
* 1/2 teaspoon white pepper
* 6 ounces chopped lobster meat

Heat up half-and-half and cheese all together until creamy. Cut up cheese to allow to melt thoroughly faster.

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