10
Submitted by Chef #642189
"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 
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
8
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ingredients
- 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
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directions
- 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
-
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.
NANCI W.
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Reviews
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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.
g.marie1934
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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!!
Jeremy L.
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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!
Raymond B.
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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.
fellinibean
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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!
Sochilt B.
see 3 more reviews
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RECIPE SUBMITTED BY
huskerlayd
- 9 Followers
- 26 Recipes
- 1 Tweak
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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