Capital Grille Lobster Mac and Cheese Recipe
Capital Grille Lobster Mac and Cheese is a dish that’s served on a real chard and cheese plate, with a lobster claw over the top. While the lobster isn’t actually in the mac and cheese, the lobster claw is a perfect way to showcase the dish.
Ingredients
- 2 teaspoons Salt (for the pasta water)
- 1 (16-ounce) box of cavatappi, ziti, or elbow macaroni
- 12 tablespoons Unsalted butter , (1½ sticks) (divided)
- ½ cup All-purpose flour
- 4 cups Whole milk
- 4 cups Shredded Gruyere or Swiss cheese (approximately 12 ounces)
- 2 cups Shredded sharp cheddar cheese (approximately 6 ounces)
- ¼ teaspoon Ground white pepper
- ½ teaspoon Saltor (more to taste)
- ½ teaspoon Ground nutmeg
- ½ teaspoons Smoked paprika
- ¼ teaspoon Garlic powder
- 1½ pounds Cooked lobster meat (cut into bite-sized pieces)
- 2½ cups Fresh breadcrumbs (I like to use freshly made crumbs for this recipe)
Instructions
- Preheating the oven to 375 degrees is a must. Put a large pot of water on medium-high heat. Add the 2 teaspoons of salt when the water reaches boiling. Follow package instructions and cook the pasta until al dente, about 6 to 8 minutes. Drain the pasta well. Pour the pasta into a large bowl.
- In a saucepan, heat the milk to a simmer. In a large saucepan, melt 6 tablespoons of butter. Once the butter has melted, add the flour. Whisk constantly over low heat.
- It's okay for butter/flour mix (roux) to darken, but not turn brown. Whisk continuously as you add milk slowly. Stir constantly on medium-low heat until the mixture thickens and is smooth.
- Turn off the heat and remove the pot. Combine the cheese, white pepper, salt, nutmeg, smoked paprika, and garlic powder with a mixer. Don't change directions or go back and forth.
- Stirring in one direction will help the cheese melt faster. Put the sauce into a bowl with the cooked pasta. Combine with the lobster meat. Taste and adjust if necessary.
- Six tablespoons of butter are left to be melted. Put the breadcrumbs in a small mixing bowl and drizzle the butter over them. Toss the breadcrumbs to coat. Apply nonstick cooking spray to a large casserole dish or 8 ramekins.
- Prepare the macaroni mixture in the casserole dish or ramekins. Over the mac and cheese mixture, sprinkle the bread crumbs evenly.
- Place the filled baking dish or ramekin on a large baking sheet before I put them in the oven. The baking sheet will catch any sauce that spills out during baking. Bake each ramekin for 30 to 35 minutes.
- For the casserole dish, it will take around 45 to 50 minutes. When the dish is done, the sauce will bubble and the breadcrumbs will brown.
Tried this recipe?Let us know how it was!