Lobster Mac and Cheese from Capital Grille is the ultimate comfort food with a touch of luxury. This dish combines creamy, cheesy pasta with tender lobster meat, creating a rich and indulgent experience that’s perfect for special occasions or whenever we want to treat ourselves. Its blend of flavors and textures makes it a standout favorite among seafood and mac and cheese lovers alike.
Recreating this restaurant favorite at home is easier than you might think. With a few simple ingredients and a bit of patience, we can enjoy this decadent dish anytime. Let’s dive into the recipe and discover how to bring the taste of Capital Grille’s Lobster Mac and Cheese straight to our kitchen.
Ingredients
To recreate the Lobster Mac and Cheese Capital Grille experience at home, we need a precise selection of ingredients that build the dish’s creamy texture and rich flavor. Below we break down the essentials by category for clarity and ease.
Lobster
Fresh lobster is the star protein that elevates this mac and cheese into a gourmet dish. For the best texture and flavor, we use:
- 1 ½ pounds cooked lobster meat, roughly chopped (preferably tail and claw meat)
- If fresh lobster isn’t available, cooked lobster tails or high-quality frozen lobster can be used
Macaroni Pasta
The traditional pasta shape for mac and cheese is elbow macaroni for its perfect bite-sized form and ability to hold sauce, but we suggest:
- 2 cups elbow macaroni (about 8 ounces), cooked al dente and drained well
- Alternative pasta options: cavatappi or small shells to trap cheese sauce
| Pasta Type | Quantity | Cooking Note |
|---|---|---|
| Elbow Macaroni | 2 cups | Cook al dente |
| Cavatappi | 2 cups | Slightly firm bite |
| Small Shells | 2 cups | Hold sauce well |
Cheese Blend
The flavor complexity of the cheese sauce depends on our blend. We opt for:
- 1 cup sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (adds nuttiness and smooth melt)
- ½ cup Parmesan cheese, freshly grated (for depth and saltiness)
Cream and Milk
The creaminess of this lobster mac and cheese comes from combining heavy cream and milk:
- 1 cup heavy cream (for richness and velvety texture)
- 1 cup whole milk (to thin the sauce slightly, balancing richness)
Butter and Flour (For Roux)
The roux acts as the thickening base to create a luscious cheese sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
Seasonings and Spices
Seasonings enhance and balance the dish’s flavors without overpowering the lobster or cheese:
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder (adds subtle heat and depth)
- ½ teaspoon smoked paprika (for a mild smoky undertone)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of cayenne pepper for a slight kick
This ingredient list forms the backbone of our Recipe Lobster Mac And Cheese Capital Grille, delivering a perfect harmony of textures and flavors true to the restaurant’s signature dish.
Equipment Needed
To recreate Capital Grille’s Lobster Mac and Cheese with precision and ease, having the right equipment is crucial. Each tool plays a specific role in achieving the dish’s signature creamy texture and rich flavor. Below is a detailed list of what’s essential for our cooking process:
| Equipment | Purpose |
|---|---|
| Large Pot | To boil the elbow macaroni pasta |
| Colander | For draining the cooked pasta |
| Medium Saucepan | To prepare the roux and cheese sauce |
| Whisk | For blending the roux smoothly and incorporating cheese evenly |
| Large Mixing Bowl | To combine pasta, lobster, and cheese sauce |
| Baking Dish (8×8 or similar) | To bake the assembled mac and cheese, creating a golden crust |
| Oven Mitts | For safely handling hot baking dishes |
| Sharp Knife | To chop and prepare lobster meat if needed |
| Measuring Cups and Spoons | For precise ingredient measurements |
We recommend using a heavy-bottomed saucepan when making the roux and cheese sauce. This helps prevent scorching and ensures a velvety, smooth base.
A whisk is indispensable here; it allows us to blend the butter and flour without lumps and gradually add cream and milk to form a perfect béchamel base for our lobster mac and cheese.
For the lobster, if you start with whole lobster or large chunks, a sharp knife is essential for cutting the meat into delicate, bite-sized pieces that distribute evenly throughout the dish.
Lastly, a sturdy baking dish is necessary to bake the mac and cheese, allowing the top layer of cheese to brown beautifully, adding a textural contrast to the creamy interior.
With these tools on hand, we are ready to bring the luxury of Capital Grille’s Lobster Mac and Cheese right into our kitchens.
Preparation
Mastering the Capital Grille Lobster Mac and Cheese starts with precise preparation. Let’s break down each critical step to ensure our dish achieves the perfect balance of creamy texture and rich lobster flavor.
Preparing the Lobster
We begin by handling the star ingredient, the lobster meat, with care to maintain its tenderness and fresh taste.
- If using whole lobsters, boil them in salted water for 8-10 minutes until bright red.
- Immediately transfer to an ice bath to halt cooking.
- Using a sharp knife, carefully remove the tail meat and claws.
- Chop the lobster meat into bite-sized pieces to evenly distribute throughout the mac and cheese.
- Set aside in a bowl covered with plastic wrap to retain moisture.
“Fresh lobster prepared with attention sets the foundation for an outstanding mac and cheese.”
Cooking the Pasta
Next, we prepare the pasta to achieve that perfect al dente bite which is essential for this rich dish.
- Bring a large pot of salted water to a rolling boil.
- Add elbow macaroni (or preferred small pasta) and cook for 7-8 minutes, stirring occasionally.
- Drain the pasta in a colander and rinse lightly with cold water to stop further cooking.
- Toss the pasta with a tablespoon of butter or a drizzle of olive oil to prevent sticking.
- Set aside in the large mixing bowl for integrating with the cheese sauce later.
| Ingredient | Quantity | Cooking Time | Notes |
|---|---|---|---|
| Elbow Macaroni | 1 pound | 7-8 minutes | Cooked al dente, drained |
| Salt | 1 tablespoon | – | For boiling water |
Making the Cheese Sauce
This step brings together our creamy roux base and the rich trio of cheeses for the signature luxurious flavor.
- Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat.
- Whisk in 6 tablespoons of all-purpose flour and cook for 2-3 minutes to form a golden roux.
- Gradually pour in 2 cups of whole milk and 1 cup of heavy cream while whisking constantly to avoid lumps.
- Bring the mixture to a gentle simmer and continue whisking until the sauce thickens and coats the back of a spoon.
- Lower the heat and add the cheese blend: 1 cup sharp white cheddar, 1 cup Gruyère, and ½ cup Parmesan, stirring until fully melted.
- Season with ½ teaspoon garlic powder, ¼ teaspoon mustard powder, and ¼ teaspoon smoked paprika for a depth of flavor.
- Taste and adjust seasoning with salt and a dash of black pepper.
- Combine the cheese sauce with the prepared pasta in the mixing bowl, then fold in the chopped lobster meat.
Directions
Let’s bring together the elements to recreate the Lobster Mac and Cheese Capital Grille experience in our own kitchen. Follow these detailed steps carefully to master the rich flavors and creamy texture distinctive to this dish.
Making the Roux and Cheese Sauce
- Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat.
- Once melted, whisk in 6 tablespoons of all-purpose flour steadily to form a smooth paste. Cook for 2 minutes, whisking constantly to avoid lumps and develop a nutty flavor without browning.
- Gradually add 2 cups of whole milk followed by 1 cup of heavy cream while whisking vigorously for a smooth sauce base.
- Stir in these seasonings to build depth:
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- ½ teaspoon smoked paprika
- Simmer gently for 5–7 minutes until the sauce thickens and coats the back of a spoon.
- Reduce heat to low and gradually add the cheese blend:
- 2 cups sharp white cheddar, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup grated Parmesan
- Stir continuously until the cheeses have melted completely into a luxuriously creamy cheese sauce. Keep the sauce warm but do not boil.
Combining Pasta and Cheese Sauce
- Bring a large pot of salted water to a boil.
- Add 1 pound of elbow macaroni and cook for 1–2 minutes less than package directions to achieve al dente texture. Drain thoroughly using a colander.
- Transfer the drained pasta to a large mixing bowl.
- Pour the warm cheese sauce over the pasta and fold gently to coat every piece evenly. This ensures a silky smooth coating and keeps the pasta from clumping.
Adding Lobster
- Prepare 1½ pounds of cooked lobster meat, roughly chopped into bite-sized pieces.
- Gently fold the lobster into the cheesy pasta mixture, ensuring even distribution without breaking up the tender chunks.
- Taste the mixture and adjust seasoning with salt and freshly ground black pepper as needed.
Baking the Mac and Cheese
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
- Pour the lobster mac and cheese into the prepared dish and spread evenly.
- For a golden crust, sprinkle the following topping uniformly:
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan
- Bake uncovered for 25–30 minutes until the top is crisp and golden brown and the inside is bubbling hot.
- Remove from oven and let rest for 5 minutes before serving.
| Step | Details | Temperature | Time |
|---|---|---|---|
| Make Roux & Cheese Sauce | Butter, flour, milk, cream, spices, cheese | Medium to low heat | 15 minutes |
| Cook Pasta | Elbow macaroni, al dente | Boiling water | 7–8 minutes (approx.) |
| Bake Mac & Cheese | Lobster mac and cheese with breadcrumb topping | 350°F (175°C) | 25–30 minutes |
Serving Suggestions
To elevate our Lobster Mac and Cheese Capital Grille experience, pairing and presenting the dish thoughtfully enhances every bite. Here are our top serving suggestions:
Pairing with Sides
- Crisp Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the richness of our creamy lobster mac and cheese.
- Steamed Asparagus or Broccolini: These lightly steamed vegetables add a delightful crunch and a slight bitterness that complements the cheese sauce.
- Garlic Bread or Crusty French Baguette: Warm crusty bread provides a perfect vehicle for scooping up extra cheese sauce.
Beverage Recommendations
| Beverage Type | Specific Suggestions | Why It Works |
|---|---|---|
| White Wine | Chardonnay, Sauvignon Blanc | The acidity cuts through the richness |
| Sparkling Wine | Champagne or Prosecco | Bubbles cleanse the palate |
| Beer | Belgian-style ales or light pilsners | Mild bitterness offsets creamy texture |
“A chilled glass of Chardonnay elevates the flavors making every bite of the Lobster Mac and Cheese Capital Grille feel restaurant-worthy.”
Presentation Tips
- Serve in individual ramekins or small cast iron skillets for a rustic yet elegant look.
- Garnish with freshly chopped parsley or chives to add color and a subtle herbal note.
- Add a light sprinkle of smoked paprika on top right before baking to intensify the visual appeal and flavor depth.
Temperature and Timing
| Step | Temperature | Time | Result |
|---|---|---|---|
| Baking | 350°F (175°C) | 20-25 minutes | Golden crust and bubbly cheese |
| Resting before serving | Room temperature | 5 minutes | Allows sauce to set for cleaner serving |
By following these serving suggestions, we can fully enjoy the luxurious texture and intense flavor profile that make this recipe a standout. Every element from side dish to presentation works harmoniously to mimic the exceptional dining experience we adore from Capital Grille.
Make-Ahead Tips
Preparing Capital Grille’s Lobster Mac and Cheese in advance can save time and elevate your cooking experience. Here are our top tips to make this luxurious dish ahead of time without sacrificing flavor or texture.
1. Cook Lobster and Pasta Separately
Cook the lobster meat and macaroni completely before assembly. Store them in separate airtight containers in the refrigerator for up to 24 hours. This prevents moisture buildup and keeps the lobster tender and pasta al dente.
2. Prepare the Cheese Sauce in Advance
Make the rich, creamy cheese sauce using the roux, milk, and cheese blend. Once the sauce is smooth and thickened, cool it slightly, then refrigerate in a covered container for up to 24 hours. Before assembling, gently reheat the sauce over low heat, whisking frequently to restore its creamy consistency.
3. Assemble But Do Not Bake
Combine the lobster, pasta, and cheese sauce thoroughly and place the mixture in your baking dish. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 12 hours. Hold off on baking for optimal freshness and crust development.
4. Baking from Refrigerated
When ready, preheat your oven to the specified temperature (around 350°F / 175°C). Remove the cover and bake, adding the topping if desired for a golden crust. The baking time may need an additional 5-10 minutes compared to baking fresh to ensure the dish is heated through.
Refrigeration and Storage Guide
| Step | Storage Time | Storage Method | Notes |
|---|---|---|---|
| Cooked lobster meat | Up to 24 hours | Airtight container | Keep chilled for tenderness |
| Cooked elbow macaroni | Up to 24 hours | Airtight container | Prevents overcooking and sogginess |
| Cheese sauce (prepared) | Up to 24 hours | Covered container | Reheat gently before assembly |
| Assembled unbaked dish | Up to 12 hours | Covered with foil/plastic | Bake immediately after removal |
Additional Pro Tips
- “Do not freeze the assembled Lobster Mac and Cheese.” Freezing affects the cheese sauce texture and lobster quality. Instead, freeze cooked lobster meat separately if needed.
- Allow the dish to rest for 5 minutes after baking to let the flavors meld and the sauce thicken.
- For extra flavor, add the breadcrumb topping just before baking to maintain the crispy texture.
With these Make-Ahead Tips in mind, we ensure you can enjoy the indulgent richness and creamy texture of Capital Grille’s Lobster Mac and Cheese anytime with minimal prep stress.
Conclusion
Recreating Capital Grille’s Lobster Mac and Cheese at home is a rewarding way to enjoy a restaurant-quality dish without leaving the kitchen. With the right ingredients, tools, and techniques, we can capture the perfect balance of creamy cheese and tender lobster.
This recipe invites us to indulge in a luxurious comfort food that’s both approachable and impressive. Whether for a special occasion or a cozy night in, it’s a dish that brings rich flavors and satisfying textures to the table every time.
Frequently Asked Questions
What makes Capital Grille’s Lobster Mac and Cheese special?
Capital Grille’s Lobster Mac and Cheese stands out due to its combination of tender lobster meat and a creamy cheese sauce made from a blend of sharp cheddar, Gruyère, and Parmesan. The dish offers rich flavors and a luxurious texture that elevate traditional mac and cheese.
Can I recreate Capital Grille’s Lobster Mac and Cheese at home?
Yes, the article shows that with simple ingredients and the right tools, you can prepare a close homemade version. Following the recipe carefully helps replicate the creamy texture and rich lobster flavor.
What are the key ingredients for this dish?
The essential ingredients include cooked lobster meat, elbow macaroni, sharp white cheddar, Gruyère, Parmesan cheeses, heavy cream, whole milk, butter, flour, and seasonings like garlic powder, mustard powder, and smoked paprika.
What equipment do I need to make this dish?
You’ll need a large pot for boiling pasta, colander, medium saucepan, whisk, large mixing bowl, baking dish, oven mitts, a sharp knife for lobster, and measuring cups and spoons.
How do I ensure the lobster stays tender?
Handle the lobster meat carefully, avoid overcooking it, and fold it gently into the cheese sauce after combining with the pasta to maintain its tender texture.
What is the best way to cook the pasta for this recipe?
Cook the elbow macaroni until al dente, as it helps the pasta hold its shape and texture well when baked with the cheese sauce and lobster.
How should I bake Lobster Mac and Cheese for the perfect crust?
Bake the assembled dish at the temperature and time specified in the recipe until a golden crust forms on top, giving it a delicious finish.
What sides pair well with Lobster Mac and Cheese?
Recommended side dishes include crisp green salad, steamed asparagus, or garlic bread, which complement the richness of the mac and cheese.
What beverages go best with this dish?
Chardonnay and sparkling wines are suggested as ideal pairings to balance and enhance the flavors of the lobster mac and cheese.
Can I prepare the dish in advance?
Yes, you can cook the lobster and pasta, prepare the cheese sauce ahead of time, and assemble the dish without baking. Just bake it fresh when ready to serve.
How should I store leftovers to preserve flavor and texture?
Store lobster, pasta, and cheese sauce separately in airtight containers in the refrigerator. Reheat gently to keep the textures intact.
Are there presentation tips to serve this dish elegantly?
Serve in individual ramekins and garnish with fresh herbs for a refined and appealing look that enhances the dining experience.