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Burtons Grill Lobster Mac and Cheese

4/13/2010 12:03:00 AM
OMG.  I made lobster mac and cheese once.  But it was just because I had leftover lobster from a trip to Rockport and decided to back it into some Kraft Macaroni and Cheese.  This is a much better idea.  The folks over at Burtons Grill have published their recipe for all you marathoners to carbo load:

The “Pre-Carbo-Load-Marathon-Dinner” in Boston has become an integral part of the total Boston Marathon experience. This year Burtons Grill Culinary Director, Denise Baron offers up a recipe for New England style Carbo-loading at home with her famed Lobster Mac n’ Cheese!

Yield: 4 Orders

Tools Needed:
Pasta Pot, Measuring Spoons, Colander, Tongs, Measuring Cups

1 Lb. Gemeli Pasta
2 Gallons Water
1 tsp Salt
3 1/2 Cups Cheese Sauce*
½ cup Cream
1 ½ tsp. Kosher Salt
Pinch White Pepper
Pinch Cayenne Pepper
1 Cup Cheddar Cheese; Shredded
1 Cup Provolone; Shredded
1 Cup Manchego; Shredded
¼ Cup Pecorino; grated
8-12 oz Lobster, ½” pieces
Cheddar Cheese, Shredded
Croutons; Crushed in robo coupe (like ritz crackers)
Bacon, Chopped ¼” x ¼”, Optional

Method of Preparation:
1. Bring water to a boil. Add salt.
2. Add gemeli and agitate with tongs, start timer for 13 minutes
3. Bring water back to a boil and agitate pasta a couple of times until it boils to separate pasta and to avoid sticking
4. Cook Pasta for 13 minutes.
5. Pour pasta into colander and shock with cold water until cool.
6. Allow 5 min. to drain and dry.
7. Mix cheese sauce and cream into pasta. Season mix with salt, pepper and cayenne.
8. Add mixed cheeses and lobster and place in a casserole dish
9. Top with shredded cheddar, bacon pieces and crushed crouton.
10. Place in 400° for 15-30 minutes. The macaroni should be golden brown and bubbling.

*Cheese Sauce
Yield: 3 1/2 cups
Tools Needed:
Chefs Knife, Cutting Board, Measuring cup, Whisk, Fine Strainer, Sauce Pan

2 oz Salted Butter
3/4 Cup Onion; 1/8" x 1/8" Dice
1/4 Cup Flour
2 ¼ Cup Whole Milk
1 ¼ Cup Heavy Cream
Pinch Whole Black Peppercorns
1 Bay Leaf
1 ½ tsp Kosher Salt
Pinch White Pepper
1/2 Cup Romano Cheese, Grated
1/4 cup Reggiano Cheese, Grated

Method of Preparation:
1. Melt butter in small saucepan, add onion and cook slowly for 3 to 4 minutes or until onion is translucent.
2. Sprinkle in the flour and cook for about 3 min. making sure the roux doesn't color or burn.
3. Whisking constantly, add the milk and cream and whisk until fully incorporated.
4. Bring to a simmer whisking all the while, then add bay leaves and peppercorns
5. Maintain a gentle simmer, and cook, stirring occasionally for 30 min.
6. Remove sauce from heat and add seasonings.
7. Strain sauce then add pecorino and reggiano, stir to incorporate.
8. Cool sauce completely in ice bath.

Click (here) to visit the Burtons Grill website.

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1 Response to "Burtons Grill Lobster Mac and Cheese"

  1. Dan Dan Said,

    You know where else has an awesome Mac and Cheese?

    Lord Hobo! Man I love that place...

    Posted on 4/13/10, 2:02 PM


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