Best Easy Lobster Macaroni and Cheese Recipe at Capital Grille
Macaroni and cheese is a classic comfort food that brings back memories of childhood. But what if you could take this beloved dish to a whole new level of decadence by adding succulent lobster meat? The Capital Grille has perfected the lobster mac and cheese, and lucky for us, they have shared their recipe so we can recreate this delicious dish at home.
Ingredients:
– 1 lb elbow macaroni
– 3 cups whole milk
– 4 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyere cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/4 cup unsalted butter
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
– 1 lb cooked lobster meat, chopped into bite-sized pieces
– 1/4 cup breadcrumbs
Instructions:
1. Preheat your oven to 350°F (175°C). Cook the macaroni according to package instructions until al dente, then drain and set aside.
2. In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes until the mixture turns golden brown.
3. Slowly pour in the milk while whisking continuously to avoid clumps. Cook for another 5 minutes until the mixture thickens.
4. Reduce the heat to low and add the shredded cheddar, Gruyere, and Parmesan cheese to the saucepan. Stir until the cheeses have melted and the sauce is smooth. Season with salt, pepper, and paprika.
5. Add the cooked macaroni and chopped lobster meat to the saucepan, stirring until everything is evenly coated with the cheese sauce.
6. Transfer the mixture to a greased baking dish and sprinkle breadcrumbs over the top.
7. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbling.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional grated Parmesan cheese, if desired.
Now that you have the recipe, it’s time to dig into some frequently asked questions about this indulgent lobster mac and cheese:
1. Can I use frozen lobster meat?
Yes, you can use frozen lobster meat. Just make sure to thaw it completely and pat it dry before adding it to the macaroni and cheese.
2. Can I substitute the types of cheese?
Absolutely! While the combination of sharp cheddar, Gruyere, and Parmesan creates a rich and flavorful sauce, you can experiment with other cheeses based on your preference. Fontina, mozzarella, or even blue cheese can work well.
3. Can I make this recipe in advance?
Yes, you can assemble the macaroni and cheese up to the point of baking, cover it, and refrigerate for up to 24 hours. When you’re ready to serve, simply bake it according to the instructions.
4. Can I freeze the leftovers?
Yes, you can freeze the leftovers. Transfer them to an airtight container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven until heated through.
5. Can I add vegetables to the mac and cheese?
Absolutely! Feel free to add vegetables like broccoli, peas, or mushrooms to add some extra texture and flavor. Just make sure to cook them before adding to the sauce.
6. Can I make this dish without lobster?
Yes, you can omit the lobster and make a delicious classic macaroni and cheese recipe instead. The cheese sauce will still be rich and creamy.
7. Can I use gluten-free pasta?
Yes, you can use gluten-free pasta if you have dietary restrictions. Just make sure to follow the cooking instructions on the package as cooking times may vary.
Indulge in this incredible lobster macaroni and cheese recipe from the Capital Grille and enjoy the perfect combination of creamy cheese, tender lobster, and al dente pasta. It’s a dish that will surely impress your family and friends!