Capital Grille Lobster Mac And Cheese Recipe

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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How to make THE CAPITAL GRILLE’S | Lobster Mac & Cheese

Capital Grille Lobster Mac and Cheese 🔗

Capital Grille Lobster Mac and Cheese

Prep: 0min


  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 400
  4. Cook the pasta only about 3 minutes, it should be under cooked. The pasta can be made ahead.
  5. 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.
  6. 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.
  7. Transfer to a cast iron pan and bake for 5-6 minutes.
  8. Toast the Panko bread crumbs, Parmesan cheese and melted butter together until golden.
  9. Sprinkle the bread crumbs on top and serve.

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