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, VP Culinary and Concept Chef, explains how to make Del Frisco’s signature lobster mac and cheese at home.

She also highlighted some seasonal menu items on Life in Houston with Rebecca Hanson, Director of Operations Del Frisco’s Double Eagle.

Book your reservations now for Del Frisco’s Double Eagle online or call them at 713-355-2600.

Del Frisco Double Eagle Lobster Mac and Cheese for 2

Ingredients:

½ pound cooked pasta of your choice

1 cup plus 2 tablespoons cream-based sauce, heated

4 oz lobster meat divided, steamed and chopped

2 ounces grated fontina cheese

1 ounce grated parmesan

2 tablespoons bread crumb topping

1 tablespoon of salted butter

1/3 teaspoon chopped fresh parsley

fresh cracked pepper

Instructions:

1. Heat 1 cup of cream-based sauce in a saucepan over medium heat

2. Add half the chopped lobster meat and a little fresh black pepper and heat until bubbling and hot.

Add the precooked pasta to the heated sauce and toss/fold to combine and reheat.

3. Add both cheeses to the pan and continue folding to combine.

4. Once the mac and cheese is well mixed, transfer it to a small heatproof casserole dish and stack the elbows without pressing too much.

5. Pour the remaining 2 tablespoons of sauce over the entire surface of the pasta.

6. Sprinkle the breadcrumb topping evenly over the entire surface of the macaroni and cheese and bake at 400° for 6 minutes or until the topping is golden brown. If necessary, place the macaroni and cheese under the broiler to finish browning the top.

7. In a separate sauté pan, heat the remaining half of the lobster meat in the melted butter until hot.

8. Once the macaroni is ready, transfer the macaroni and cheese to a serving bowl or plate.

9. Top with heated chopped lobster meat.

10. Garnish with chopped fresh parsley

Del Frisco Double Eagle Cream Sauce

(Makes 1 liter)

Ingredients:

1 tablespoon of vegetable oil

1 tablespoon garlic, minced

1 liter of heavy cream

¼ cup water, cold

4 tablespoons cornstarch

1 tablespoon salt and white pepper mixture

Instructions:

Add the oil to a small saucepan

Lightly heat the oil over medium heat, then add the garlic and cook, stirring frequently, until it is lightly brown and has a toasted aroma.

Add the heavy cream to the saucepan and bring to a boil. Reduce to a rapid boil.

In a separate small stainless steel bowl, combine the water and cornstarch and whisk with a wire whisk to form a paste.

Add the batter to the simmering cream in a slow, steady stream while whisking quickly to thicken the sauce.

Once the sauce has thickened, return it to the boil then season with the salt and white pepper mixture.

The sauce can be prepared, cooled and stored up to three days in advance.

Del Frisco Double Eagle Crumb Topping

Ingredients:

½ cup melted butter

1/3 cup parmesan, grated

1 ½ cups Japanese breadcrumbs

Pinch of table salt

1 tablespoon chopped parsley

Instructions:

Place the butter in a sauté pan on the stove over medium-high heat.

Add the breadcrumbs to the butter and stir with a spoon occasionally to avoid burning and cook until a light brown color is obtained.

Once the breadcrumbs have reached their color profile, transfer the mixture to a baking sheet to cool.

Once the breadcrumbs have cooled, place them in a mixing bowl and add the remaining ingredients.

Mix to combine.

Transfer the crumb topping to a plastic container.

CLICK HERE to see other segments of the Landry’s Chef series on Life in Houston.