HOUSTON – If you’re looking for a memorable luxury dining experience, the team at Del Frisco’s Double Eagle Steakhouse is ready to serve you and your guests.
Del Frisco’s offers chef-driven cuisine, a world-class wine program and unparalleled hospitality - perfect for date night or any special occasion.
In this week’s Landry’s Chef Series, Ariel Fox, the vice president of culinary and a concept chef, shares how to make Del Frisco’s signature lobster mac and cheese at home.
She also highlighted some of the seasonal menu items on Houston Life with Rebecca Hanson, the operation director for Del Frisco’s Double Eagle.
Book your reservations for Del Frisco’s Double Eagle now online or give them a call at 713-355-2600.
Del Frisco’s Double Eagle Lobster Macaroni and Cheese For 2
Ingredients:
½ pound cooked pasta of choice
1 cup plus 2 tbsp cream base sauce, heated
4oz divided lobster meat, steamed and chopped
2 oz shredded fontina cheese
1oz grated parmesan cheese
2 tbsp bread crumb topping
1 tbsp salted butter
1/3 tsp parsley, fresh chopped
Fresh cracked pepper
Directions:
1. Heat 1 cup of cream base sauce in a saucepan over medium heat
2. Add half of the chopped lobster meat and a crack of fresh black pepper and heat until bubbly and hot.
Add pre-cooked pasta to heated sauce and stir/fold to combine and heat through
3. Add both cheeses to the pan, and continue to fold to combine.
4. Once macaroni and cheese is mixed properly transfer to a small heat proof casserole dish and pile elbows without pressing down too much.
5. Drizzle remaining 2 tablespoons of sauce on top of entire surface of pasta.
6. Sprinkle breadcrumb topping evenly over entire surface of macaroni and cheese and bake in 400° oven for 6 minutes or until topping is golden brown. If needed place macaroni and cheese under broiler to finish coloring top.
7. In a separate sauté pan, heat up the remaining half of lobster meat in melted butter until heated through.
8. Once macaroni is ready transfer macaroni and cheese to an serving bowl or plate.
9. Top with the heated chopped lobster meat.
10. Garnish with fresh chopped parsley
Del Frisco’s Double Eagle Cream Base Sauce
(Makes 1 quart)
Ingredients:
1 tbsp vegetable oil
1 tbsp garlic, minced
1 quart heavy cream
¼ cup water, cold
4 tbsp cornstarch
1 tbsp salt & white pepper mix
Directions:
Add oil to a small sauce pot
Heat oil slightly over medium heat, then add garlic and cook stirring frequently until lightly brown in color and has a toasty aroma.
Add heavy cream to the pot, and bring up to a boil. Reduce to a rapid simmer.
In a separate stainless-little bowl, mix together the water and cornstarch and whisk with wire whip to form a paste.
Add the paste to the simmering cream in a slow and steady stream while whisking quickly to thicken sauce.
Once sauce is thickened, return it to a boil and then season with salt & white pepper mix.
Sauce can be prepared, cooled down, and store for up to three days ahead.
Del Frisco’s Double Eagle Bread crumb topping
Ingredients:
½ cup melted butter
1/3 cup parmesan cheese, grated
1 ½ cups Japanese bread crumbs
Pinch of table salt
1 tbsp chopped parsley
Directions:
Place butter in sauté pan on the stovetop on medium high heat.
Add the breadcrumbs to the butter and stir with a spoon occasionally to prevent burning and cook until light brown color is achieved.
Once breadcrumbs reach color profile, transfer the mixture to a baking sheet to cool.
Once the breadcrumbs are cool, place into a mixing bowl and add remaining ingredients.
Toss to combine.
Transfer bread crumb topping to a plastic container.
CLICK HERE to see other segments from the Landry’s Chef Series on Houston Life.