Capital Grille Lobster Bisque Recipe

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To start, we warm heavy cream that has been lightly salted (about 1 qt. of cream for every pound of pasta).

If you can’t find campanelle, choose any short tube pasta that can hold the most sauce. We prefer campanelle because the open ends hold the sauce.

If you cook the pasta for longer than three minutes after the water returns to a boil, it will be mushy after baking. Undercook the pasta (not al dente, but undercooked).

Any high quality cheese will produce results that you will be happy with. We use four types of our favorite cheeses: one is a hard, full-flavored cheese, another is a firm sharp cheese, another is a soft tangy cheese, and the fourth is a cream cheese style.

Freshly poached North Atlantic lobster meat, buttered bread crumbs, and grated parmesan are sprinkled on top of the macaroni.

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Soup Review 1 – Lobster Bisque Bisque – Capital Grill, Indianapolis

Capital Grille Lobster Macaroni and Cheese 🔗

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Prep: 30min

Total: 30min

Serving Size: 1 1 Serving (162g)

Nutrition Facts: calories 280 calories, Fat 21.8488131739868 g, Carbohydrate 8.34423067707936 g, Cholesterol 102.335414945275 mg, Fiber 0.299731275389194 g, Protein 12.7988542205468 g, Saturated Fat 13.2975185557998 g, servingSize 1 1 Serving (162g), Sodium 249.975099984821 mg, Sugar 8.04449940169017 g, Trans Fat 1.39506487800437 g

Ingredients:

  • 3 Pounds Campanella pasta
  • Cheddar cheese
  • Cream cheese
  • Gruyere
  • Parmesan cheese Set aside part grated and part shaved
  • 1.5 pound Lobster precooked (whole foods) Need 5oz pasta to every 2oz lobster
  • 2 Quarts Heavy cream

Instruction:

  1. Ingredients: Heavy Cream (1qt cream for 1lb pasta) Campanelle Pasta Salt 4 Cheeses of your choice Lobster Butter Bread Crumbs Steps: We begin by warming heavy cream that is seasoned with a pinch of salt (think about 1 qt. of cream per pound of pasta). We use campanelle pasta. We like the open ends because they hold the sauce. If you cannot find campanelle choose any short tube pasta that can hold the most sauce. Undercook the pasta (not al dente, undercooked). Once the water has returned to a boil, we cook the pasta for only three minutes. If you cook the pasta too long, it will be mushy after baking. Once the sauce has simmered, and thickened slightly, add some cheese. We use four types of our favorites: one is a hard, full flavored cheese, another is a firm sharp cheese, another is a soft tangy cheese, and the fourth is a cream cheese style. Any high quality cheese will give you results that you will be happy with. Cook lobsters simmer 3-4 min in some cream sauce. We toss the cream sauce with the parboiled pasta and layer it into a casserole. We top the macaroni with freshly poached north Atlantic lobster meat and buttered bread crumbs and grated parm. We bake it at 400 degrees until golden brown and crispy (about 8 minutes).

FAQ

What alcohol do you put in lobster bisque?

White wine and brandy are both traditionally used in the preparation of the lobster bisque, a traditional lobster dish from New England. Brandy is made from grapes, so think of it as a very boozed-up version of wine.

What are the ingredients of lobster bisque?

4 lobster tails, 2 tablespoons of butter, 1 finely chopped onion, 2 peeled and chopped carrots, 2 finely chopped celery stalks, 1 teaspoon each of fresh chopped thyme and tarragon, plus more to serve, and 1 teaspoon of chicken bouillon powder.

What gives lobster bisque its major flavor?

Here is what you can typically find in a well-made bisque: Lobster Shells — The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Lobster bisque is a delicious, creamy soup that’s bursting with the savory, butter flavor of lobster.

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