Capital Grille Lobster Mac and Cheese
Ingredients
- 1 lb. Campanelle Pasta
- 1 quart of heavy cream
- pinch of salt
- 1 cup of Marscapone Cheese
- 1 cup of Grana Padano Cheese, shredded
- 1 cup of Havarti Cheese
- 1/4 cup of White Cheddar Cheese, shredded
- 4 oz. poached lobster meat
- Bread Crumb Topping:
- 1/4 cup of panko bread crumbs
- 2 tablespoons Parmesan cheese
- 2 tablespoons melted butter
Instructions
- The chef at Capital Grille recommends four different cheese types to make this recipe. A soft cheese (such as Marscapone), a hard cheese (such as Grana Padano), a flavorful cheese (such as Havarti) and a sharp cheese (such as White Cheddar). You can mix and match cheeses as long as there is one from each category.
- Chef also recommended a 2-1 ratio of sauce to pasta and a 2-1 ratio of pasta to lobster. So for 10 oz. of sauce, use 5 oz. of pasta and 2 oz. of lobster. Note: I've seen other websites that suggest one quart of heavy cream to 1 lb. of pasta, which is not 2-1. You will have to judge which works best for you.
- Preheat oven to 400
- Cook the pasta only about 3 minutes, it should be under cooked. The pasta can be made ahead.
- In another pot, add heavy cream and pinch of salt and bring to a simmer. Add three of the cheeses to the cream sauce, stirring frequently to prevent burning.
- In another pan, add the cream mixture and the under cooked pasta. Add the fourth cheese and the lobster and simmer for 2-3 minutes.
- Transfer to a cast iron pan and bake for 5-6 minutes.
- Toast the Panko bread crumbs, Parmesan cheese and melted butter together until golden.
- Sprinkle the bread crumbs on top and serve.
Awesome dish. Always order it when I go to Capital Grille in Dunwoody GA. This recipe is on point. I even had the campenelle pasta. Will make again and again.
BTW, 1 pint (16 oz) of heavy cream is enough. I think 1 quart would have been too much.
You are probably right that a quart is heavy on the cream. I just used what I found online for the Capital Grille recipe (1 quart cream per pound of pasta). Heaven knows we shouldn’t believe what we read online. Then again, a little extra cream always tastes pretty good.
THIS IS AN AMAZING RECIPE !!!!! IT is so good by far my best mac and cheese ever! I couldn’t find the Grana Padano cheese so I used parmesean & it still turned out amazing !!!
This recipe was AMAZING !!! It tasted VERY similar to the Capital Grill Lobster Mac and cheese. I used parmesan cheese instead of Grana Padano cheese because I couldn’t find it. I think the full quart of heavy cream was too much, and I ended up having to take some remove some of the sauce from the mac and cheese before putting it in the oven. Aside from that, it came out AMAZING! VERY PLEASED!!!
Can’t wait to try this recipe. I plan on making it for a dinner party – did I miss how many servings this is for?
This is a restaurant sized recipe and easily serves 16 people. I cut it in half and it serves 8 people very well.The key to the recipe, and unfortunately, for all mac n cheese is to make it “a la minute” or at the last minute. The restaurant has the pasta and sauce precooked. Then mix pasta, lobster and sauce. Top it with crumb and pop it under boiler for a few seconds to crisp it up and serve. The challenge is that the pasta acts as a sponge and soaks up the sauce. It drys out pretty quickly
Pingback: Listen to our Spring 2020 podcast: The Distraction - el Don News
My family and friends love this mac and cheese. I did change it around a bit. I used 1 qt. of half and half instead of heavy cream. It worked fine. I also used Gruyere cheese instead of Havarti cheese. I will try Havarti another time to see which one I like best. I also used bread crumbs instead of panko. This recipe is so easy. I love using these different cheeses. They bring mac and cheese to a higher level.
It is truly a classic dish. I hate to be sacrilegious but try using Velveeta for a portion of the cheese. The “Eewey-gooeyness” is special. This is from someone who did flavor panels at Kraft for 20 years.
Great recipe! We had lobster left over from Christmas Eve, excellent! It was easy to make!!! Very rich and creamy, I think the best !!!! I mixed cheese, Panko crumb with butter and placed on top and broiled a few minutes at the end.