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Capital Grille Lobster Mac and Cheese Recipe

4.4 stars - based on 72 votes
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This recipe for Capital Grille Lobster Mac and Cheese is from Talarico Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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.

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Personal Notes:
Personal Notes:
I ate lunch at the Capital Grill in NYC with friends. They introduced me to this most delicious Mac and Cheese. I kept bugging the waiter for the recipe, he was cool and asked the chef for me.

Update: I thought this recipe and others in my cookbook were only viewable to my family. It wasn't until I looked at the bottom of the recipe page and much to my amazement, saw that almost 16k people had viewed it in the last year. I decided to do some research and put together a much more accurate recipe along with explanations. This updated recipe is a combination of video's from a Capital Grille's Chef and their other online recipes.




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