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At The Broadmoor, culinary excellence is rooted deep within our history and continues to win the admiration of guests and critics alike at our numerous restaurants, cafés and lounges. After years of requests from eager patrons, we've asked our chefs to share some of their favorite recipes with you. Check back often as our recipes will change. Bon Appetit!

Lobster Mac and Cheese

Chef Bertrand Bouquin
Executive Chef, Summit and Penrose Room

Serves 6

  • Kosher Salt
  • Vegetable Oil
  • 1 lb. Elbow Macaroni
  • 1 lb. of Chanterelle Mushrooms
  • 6 oz. Smoked Bacon
  • 1 qt. Milk
  • 8 Tbsp. (1 stick) Unsalted Butter, Divided
  • 1/2 cup All-Purpose Flour
  • 4 cups Gruyere Cheese, Grated
  • 2 cups Extra-Sharp Cheddar Cheese, Grated
  • 1/2 tsp. Freshly round black pepper
  • 1/2 teaspoon Ground Nutmeg
  • 1 1/2 lbs. Cooked Lobster Meat
  • 1 1/2 cups (5 slices, crusts removed) Fresh White Bread Crumbs


  • Preheat oven to 375 degrees
  • Drizzle vegetable oil into a large pot of boiling salted water
  • Add macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well
  • Clean the chanterelles and sauté over high heat with olive oil, salt and pepper for about 10 minutes. Set aside.
  • Meanwhile, cut the bacon in small pieces and cook over medium to high heat in a large sauce pan until they become crispy
  • Drain the fat and heat the milk in that same saucepan, but don't boil it
  • In a large pot, melt 6 tablespoons of butter and add flour
  • Cook over low heat for 2 minutes, stirring with a whisk
  • Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth
  • Off the heat, add the Gruyere, Cheddar, 1 pinch salt, the pepper, and nutmeg
  • Add the cooked macaroni, cooked chanterelles and lobster and stir well
  • Place mixture in 6 to 8 individual gratin dishes
  • Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top of the pasta in the gratin dishes
  • Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top


Rob Leavey
Summit Restaurant

  • 1 1/2 ounces brandy
  • 3/4 ounce Cointreau
  • 1/2 to 3/4 ounce fresh lemon juice


Shake all ingredients with ice and strain into an iced old fashioned glass or, preferably, a cocktail glass. Garnish with an orange peel. Note: If served "up" strain into a small cocktail glass with a sugared rim.

Broadmoor Banana Bread

  • 3 cups Flour
  • 2 cups Sugar
  • 3 tsp Cinnamon
  • ¼ tsp Baking Soda
  • 1 tsp Baking Powder
  • Dash Salt
  • 3 each Eggs
  • 1 cup Oil
  • 2 cups Banana, ripened, mashed
  • 1 cup Walnuts (optional)

In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Make a well in the flour mixture and add well-beaten eggs, oil, nuts, and banana. Mix thoroughly and divide evenly into two greased loaf pans. Bake in a preheated, 350-degree oven for approximately 45 to 50 minutes or until a knife inserted in the center comes out clean. Yields two loaves.

Pasta with Butternut Squash

Preparation for Squash

1 kaboccha squash
1 butternut squash
1 spaghetti squash
1 lb crème fraiche
1 tsp Chinese 5-spice
1 tsp Salt
1 tsp Pepper
6 oz of unsalted butter

• Preheat oven to 350 degrees F and roast squash for 30 minutes or until soft to the touch
• Peel and combine squash (set aside half of the butternut squash to dice and use for garnish) in food processor – you may need to work in batches
• After pureeing, combine the squash into a bowl, season with butter, salt and pepper
• Add crème fraiche and Chinese 5 spice
• Set aside to keep warm

Preparation for Pasta

10 oz cavatappi pasta – cooked according to directions
6 oz vegetable stock
0.5 oz sherry vinegar
4 oz butter
1 shallot - minced
1 clove garlic - minced
1 tbsp torn herbs (parsley, tarragon, chives, chervil)
2 oz Chablis
1 oz roasted pumpkin seeds
reserved butternut squash, diced

• Sauté shallots and garlic in butter
• Add to the squash and pasta
• Using a whisk, deglaze pan with the wine and vinegar
• Add stock, stir in butter and the seeds and herbs
• Cook in pan and then add to pasta and squash mixture

For the Gratine

2 oz panko
2 oz parmesan cheese fine graded
1 ounce extra virgin olive oil

• Combine all three ingredients
• Sprinkle over pasta dish and place under broiler until topping is brown and crispy


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