In a city with one of the nation's highest number of restaurants per capita, it's, still, impossible to eat everywhere. To satisfy your cravings without paying a small fortune in valet tips, we're bringing you the recipes to some of Big D's most iconic dishes to prepare and enjoy in the comfort of your own home.
First up: A lobster mac 'n' cheese so overindulgent, its creator, Chef Samir Dhurandhar of Nick and Sam's steakhouse, says it takes him three days to make it. (Don't be discouraged -- you should be able to complete this recipe in 4 to 5 hours if you follow the steps without breaks.) The result should be a lobster mac 'n cheese so robust Dhurandhar says you can taste the rich flavor of lobster in every delicious bite. No kidding:
With two pounds of butter, more than a half pound of cheese and a quarter-pound of lobster, this is the dish that'll make you break your New Year*s diet without regretting a single bite.
Time to roll up your sleeves, put on your chef hat, and impress the pants off everyone at your next dinner party.
Let's do this!
STEP ONE: Cooking your lobster
- 2 cull lobsters (missing one claw)
Fill a large pot with water. Salt to taste. When water is boiling, add lobsters and cook for 10 minutes. While lobster cooks, fill a large bowl with ice water. After 10 minutes, remove lobsters from pot and quickly place in ice water to stop them from cooking further.
STEP TWO: Making the lobster butter
Paging Paula Deen?
- 2 lbs unsalted butter
- ½ lbs toasted lobster shells
- 1 tablespoon lobster base
Pre-heat oven to 400 degrees. Place lobster shells on a baking sheet pan and place in oven.
Roast lobster shells until a deep red or orange color develops, 15-20 mins.
While shells are roasting, add butter to a small pot. Melt butter on medium heat. When butter is completely melted, whisk in lobster base.
When the shells are done roasting, add them to the pot of butter. Adjust heat until a simmer is achieved. Using a ladle, skim the top of the butter, removing all impurities forming on top of the butter. Repeat this process for about 30 mins. Butter should be toasted orange in color. Strain through a fine strainer and discard shells.
STEP THREE: Preparing lobster béchamel
- 4 to 5 ounces toasted lobster shells
- 1 medium yellow onion - sliced thin
- 5 to 6 sprigs of fresh thyme
- 1 cup lobster butter
- ½ cup flour
- 1 quart heavy whipping cream
- ½ quart whole milk
- ½ peeled garlic cloves
- Salt and pepper to taste
- 1 teaspoon nutmeg
- 2 cups aged white cheddar
Melt ½ cup lobster butter in small stock pot on medium heat. Add sliced onions, thyme and garlic to pot. Sauté all ingredients until onions are translucent. Make sure not to caramelize onions or garlic. Add lobster shells, milk, nutmeg and heavy cream. Reduce heat to a simmer and simmer for 2 hours, stirring occasionally.
In a separate small stock pot, melt remaining lobster butter over medium heat. When butter is completely melted, add flour and whisk together thoroughly. Keep stirring over medium heat for 5 to 8 minutes. Then place strainer over the pot and add liquid from the other pot. Discard items in a strainer and keep stirring until sauce thickness is achieved. While sauce is still hot, stir in cheddar cheese. Season with salt and pepper to taste.
The hard part is over; now it's time to mix. Mixing is easy. Mixing is good.
STEP FOUR: Mixing lobster bread crumbs
- 3 ⅓ cups panko bread crumbs
- 1 cup lobster butter, melted
Combine ingredients in a bowl and mix well.
STEP FIVE: Boiling elbow macaroni
Hint: You can totally do this!
- 8 ounces dry elbow macaroni
- 6 cups water
- 2 tablespoons salt
- 1 tablespoon blended olive oil
Boil water with salt in a medium pot. Stir in macaroni and cook 7 to 8 minutes until macaroni is tender, stirring occasionally. Drain pasta. Do not rinse! Toss pasta with oil and set aside.
Drumroll, please ...
STEP SIX: Cooking the mac 'n' cheese
- 8 ounces cooked elbow macaroni - hot!
- 6 ounces lobster béchamel
- 4 ounces lobster meat
- ½ cup lobster bread crumbs
- ¼ cup shredded white cheddar cheese
- ¼ cup shredded mozzarella
- Chopped parsley to garnish
Dip pasta in boiling water for about 30 seconds. (NOTE: If you had just finished step four, the pasta should still be hot and ready to go without needing to dip it in boiling water.)
In large sauté pan, add lobster béchamel and heat over medium heat. Then add pasta, lobster meat and both cheeses stirring together until mixed will. Place mixture in a medium sized serving bowl top with bread crumbs and toast under broiler until golden brown. Use parsley to garnish.