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capital grille lobster mac and cheese recipe
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This luxurious Capital Grille Lobster Mac and Cheese recipe brings a gourmet experience into your home with its saffron-infused golden sauce and tender lobster. It’s an approachable yet celebratory dish perfect for a special family dinner.
Ingredients
Scale
- 2 x 450-500g (1 lb) whole live lobsters OR 450-500g (16–18 oz) cooked lobster meat
- 400g (14 oz) elbow macaroni or cavatappi pasta
- 60g (4 tbsp) unsalted butter
- 500ml (2 cups) whole milk
- 250ml (1 cup) heavy cream
- 200g (7 oz) sharp white cheddar cheese, freshly grated
- 100g (3.5 oz) Gouda cheese, freshly grated
- 50g (1.7 oz) Fontina cheese, freshly grated
- 60g (0.5 cup) all-purpose flour
- 0.5g (0.25 tsp) saffron threads, gently crushed
- 0.5 tsp mustard powder
- 0.25 tsp white pepper
- 1 tsp fine sea salt, plus more to taste
- 60g (1 cup) panko breadcrumbs
- 30g (2 tbsp) unsalted butter, melted
- 1 tbsp fresh chives, finely chopped
- A few strands of saffron, for garnish
Instructions
- Prep Your Lobster: If using live lobsters, boil them headfirst in a large pot of salted water for 8-10 minutes per lobster, until their shells turn bright red. Plunge into an ice bath to stop cooking. Once cool enough to handle, carefully remove the tender meat from tails and claws. Chop it into bite-sized 1 inch chunks and set aside.
- Cook the Pasta: Boil 400g (14 oz) elbow macaroni or cavatappi pasta in salted water according to package directions until al dente. Drain thoroughly in a colander and set it aside.
- Infuse the Saffron & Start the Roux: Gently warm the milk and cream in a small saucepan over medium-low heat until steaming; do not boil. Add crushed saffron threads and let steep for 10-15 minutes until the liquid turns golden and fragrant. In a large, heavy-bottomed pot or Dutch oven, melt 60g (4 tbsp) unsalted butter over medium heat. Whisk in 60g (0.5 cup) all-purpose flour, cooking for 2-3 minutes until a smooth, pale, slightly nutty-smelling roux forms.
- Build the Golden Cheese Sauce: Gradually whisk the saffron-infused milk mixture into the roux, a little at a time, ensuring no lumps. Continue cooking, whisking occasionally, for 5-7 minutes until the sauce thickens and coats the back of a spoon. Remove from heat. Add the grated sharp white cheddar, Gouda, and Fontina cheeses, stirring gently until melted into a glossy, velvety sauce. Stir in the mustard powder, white pepper, and 1 tsp of salt. Taste and adjust seasoning as needed.
- Combine & Prepare for Baking: Gently fold the cooked pasta and chopped lobster meat into the rich cheese sauce until evenly coated. Preheat your oven to 200 degrees C (400 degrees F). Lightly grease a 2.5-liter (2.5-quart) baking dish or individual gratin dishes. Transfer the mixture into the prepared dish(es). In a small bowl, combine 60g (1 cup) panko breadcrumbs with 30g (2 tbsp) melted unsalted butter, then sprinkle evenly over the top.
- Bake to Golden Perfection: Bake for 20-25 minutes, or until the sauce is visibly bubbly around the edges and the panko topping is gloriously golden brown and crisp. Remove from the oven and let it rest for 5 minutes. Serve in shallow bowls, garnishing with fresh chives and delicate saffron strands.
Notes
Prepare lobster and grate all cheeses a day ahead to save time. If your sauce is too thick, whisk in a splash more warm milk. Shrimp can be substituted for lobster, but the flavor will differ. For a healthy option, use whole wheat or gluten-free pasta.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 650 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg