How to make THE CAPITAL GRILLE'S | Lobster Mac & Cheese

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab meat provides a similar texture and flavor at a lower cost.

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina has a similar melting quality, while mozzarella is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor without dairy, while pecorino is a less expensive cheese.

Boil campanelle pasta in salted water for 8 minutes, two minutes less than al dente instructions.

Poach lobster tails in slightly boiling water for 3 minutes, then remove and chop into one-inch chunks.

Grate 8 ounces of creamy havarti, 8 ounces of grana padano, and 2 ounces of white cheddar cheese.

Bring 1 quart of heavy whipping cream to a simmer, adding a pinch of kosher salt.

Add in the mascarpone, havarti, cheddar, and grana padano, whisking until melted and thickened for about 5 minutes.

Stir in the al dente campanelle pasta and two-thirds of the chopped lobster.

Transfer the mixture to a non-stick casserole dish, topping with the remaining lobster.

Mix 1/2 cup panko breadcrumbs, 1/2 cup shredded parmesan, and 2 tablespoons melted butter, then sprinkle over the casserole.

Bake in a preheated oven at 375°F for 10-15 minutes until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens