Recipe by huskerlayd
We went to Capital Grille and had the most wonderful dish ever made. This is us trying to duplicate it. I think we come pretty close.
Top Review by Jeremy L.
This recipe is pretty tasty but...........<br/><br/>A little secret that I know about is that the 4 cheeses that the Capital Grille uses in their Lobster Mac and cheese recipe are as follows. White cheddar, Havarti, Parmesan and Mascarpone cheese. I do have the original recipe, but that is all that I can give away! The mascarpone is really the secret ingredient in this recipe. Your welcome!!
- 8 ounces elbow macaroni (we used more "designer" looking noodles)
- 16 ounces heavy cream
- 8 ounces shredded sharp cheddar cheese
- 4 ounces cream cheese
- 6 ounces fresh grated parmesan cheese
- 4 ounces shredded gruyere cheese
- 1 lb lobster meat, chopped
- 1⁄2 cup breadcrumbs
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tablespoon olive oil
- 1 dash salt
- 1 dash pepper
Directions See How It's Made
- Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
- Gradually add cream, stirring until smooth.
- In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
- Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
- Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
- Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.