Lobster Mac & Cheese

"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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Marcus F. photo by Marcus F.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:




  • 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.

Questions & Replies

  1. I just found this recipe, & it sounds delicious, but I have never had Lobster. Not sure what it tastes like. Could this be made with shrimp or crab? I have celiac so mine will definitely taste different than what most everyone else's delicious comments tasted like, but I have finally found a macaroni that is tolerable, so I'm willing to try anything that will take my 'so so blah' mac n' cheese to another level. Thank you for sharing.


  1. I cannot believe that anyone would waste a pound of lobster buried in cheesy macaroni, it dishonors a delectable food that should never be polluted. In PEI Canada we bought lobster (20 lbs) at the docks as the fishermen came in, rushed it home, cooked it in a boiler with pickling salt, served it to the family gathering with fresh hot biscuits/bread and butter.
  2. 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!!
  3. This was delicious! I made this for my daughter's and, you know how kids can be choosy, they loved it. I would just change one thing; 12 ounces of heavy cream instead of 16. It was slightly more moist than I am accustomed to in a Mac & Cheese. I was impressed that the flavor of the lobster was rich and evident throughout. Two thumbs up!
  4. I recently bought store mac, cheese and lobster. Not usually so lazy but whatever. I was excited to find a make-at-home recipe for something really tasty. But as enticing as it reads, the salt and cholesterol counts are killers. Picked lobster meat costs the earth, even in Maine. If I had a pound of it I would make lobster rolls and be a happy girl. Mac and cheese is the ultimate comfort food, Mom made the best. Glad (jealous) you had a happy restaurant experience. Eat well, live long.
  5. It turned out excellent! I didn't have a double boiler for the cheese sauce so I just used my fondue on the low setting... worked well!


I have one lil' girl who is 5 and another on the way (due in December). My hubby and I are pretty into fitness (weight lifting, rock climbing, etc). So as you will notice, I've got quite a few "protein" recipes. I love to bake. Cooking is okay but my real joy is baked goods (i.e., breads, pastas, cakes, cookies, etc). Not so conducive to the healthy lifestyle. But I like to say everything in moderation!!!
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