- Difficulty
- Easy Recipes
- Lunch
- April 9, 2016
Capital Grille Lobster Mac and Cheese Recipe.
Try this Capital Grille Lobster Macaroni and Cheese recipe, or contribute your own.
PrintCapital Grille Lobster Mac and Cheese Recipe
Ingredients
Scale
- 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.
