Capricci Mac 'n' cheese with lobster, cognac and parmesan

by Iris Imports
Capricci Mac 'n' cheese with lobster, cognac and parmesan

PREPARATION 20 minutes

COOKING 30 minutes


1 package (500 g) CAPRICCI GRAZIANO #GR110 pasta, cooked al dente


  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp.) Old Bay spices
  • 5 ml (1 tsp) garlic powder
  • 3 ml (1 tsp.) dry mustard
  • 3 ml (1/2 tsp.) paprika
  • 3 ml (1/2 tsp.) cayenne pepper
  • 3 ml (1/2 tsp) salt
  • 3 ml (1/2 tsp) ground nutmeg


  • 45 ml (3 tbsp.) olive oil
  • 60 ml (1/4 cup) butter
  • 1 French shallot, finely chopped
  • 2 minced garlic cloves
  • 45 ml (3 tbsp.) cognac
  • 125 ml (1/2 cup) flour
  • 625 ml (2 ½ cups) lobster stock (see recipe*)
  • 500 ml (2 cups) 35% cream
  • Ground pepper to taste
  • 250 ml (1 cup) grated sharp cheddar cheese
  • 250 ml (1 cup) grated Gruyere cheese
  • 180 ml (3/4 cup) finely grated parmesan cheese


  • cooking water
  • 45 ml (3 tbsp.) olive oil
  • 15 ml (1 tbsp.) olive oil
  • 1 minced garlic clove
  • 3 shelled lobsters, flesh cut into pieces
  • 30 ml (2 tbsp.) cognac
  • 60 ml (1/4 cup) finely chopped chives
  • Baby sprouts to taste


  1. In a pot of boiling water, cook the pasta al dente (as directed on the package). Drain (keep the cooking water). Add the oil. Mis. Set aside.
  2. In a small bowl, combine all the ingredients for the spice blend. Set aside.
  3. In a pot, heat the butter and oil. Add shallot and garlic. Cook for 1-2 minutes.
  4. Deglaze with cognac. Reduce until dry.
  5. Add the flour. Mix and cook for 1 minute.
  6. Moisten with the lobster stock and the cream. Mix well with a whisk. Add the spice mix. Bring to a boil until thick, creamy and smooth.
  7. Remove from heat. Add the cheddar, Gruyère and half the Parmesan. Mix until everything is melted. Set aside.
  8. In a large skillet, heat the oil and sweat the garlic for 30 seconds.
  9. Add the lobster meat. Cook for 2-3 minutes.
  10. Deglaze with cognac. Add half the chives. Mix and reserve half of the garlic lobster on a plate for garnish.
  11. Moisten with ½ cup of cooking water and a third of the cheese sauce. Mix with the lobster.
  12. Add the pasta. Cook for 2-3 minutes (or until cooked and desired texture).
  13. Add a little sauce. Mix. Remove from heat. Add the remaining parmesan and chives. Mix.
  14. Serve and garnish with the reserved lobster. Garnish and decorate with mini sprouts.

Chef's Secrets

The lobster and cheese velouté will keep for 5-7 days in the fridge. Always have some in the fridge, super practical for a quick dinner, a quick sauce or a quick vinaigrette for salads. For a Mac ‘n’ cheese au gratin, put in a baking dish. Add cheese and Panko on top. Place under the broiler for 5-6 minutes (or until everything is melted and golden brown). For a gourmet version, serve the lobster mac n cheese in a roll, i.e. in a buttered and lightly grilled brioche hot dog bun. Garnish with a lobster-cheese velouté fillet and baby sprouts… JUST WOW and SO GOOD!!!


COOKING 2 hours

SERVING 8 cups


  • 30 ml (2 tbsp.) olive oil
  • 2 onions
  • 2 garlic cloves cut in half
  • 2 stalks of celery
  • 1 carrot
  • 1.5 L (6 cups) well-washed lobster carcasses
  • 15 ml (1 tbsp.) tomato paste
  • 250 ml (1 cup) white wine
  • 2 tomatoes cut into pieces
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) peppercorns
  • 5 ml (1 tsp) ground nutmeg
  • 1-2 bay leaves
  • 1-2 cloves
  • Cold water to cover


  1. In a pot, heat the oil.
  2. Cook the onion, garlic, celery and carrot for 3-4 minutes.
  3. Add tomato paste and carcasses. Cook for 5-6 minutes.
  4. Moisten with white wine. Reduce by half.
  5. Add tomatoes, salt, pepper, nutmeg, bay leaves and cloves.
  6. Cover with cold water. Mix.
  7. Bring to a boil. Cook gently on a low boil for 1h30 to 2 hours (or reduced to half).
  8. Remove from fire. Leave to cool (2 hours at room temperature).
  9. Pass through a sieve.
  10. Use as a base, broth for your seafood or fish recipes. For sauce, soup, dressing, etc.

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