Lobster Mac.

Most favorite dish EVER. We love, love, love this.

I know some say cheese and seafood don’t mesh, but this certainly does. We first had this dish at The Capitol Grille and I wanted to take the chef home with me. So, so, so, so amazing.

This is by no means a healthy dish. In fact, this is probably one of the worst dishes you can eat. In moderation? Sure it may be fine, but when you wake up and eat it for breakfast? Not so much.

I swear I didn’t do that.

This is my re-creation.

You need some of these guys.

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I get them ‘thawed,’ – unfortunately I don’t live in an area where I can get them fresh. Can you even get them fresh? See, I don’t even know things like that.

I’ve always lived in a bubble.

Semi-creepy. Slimy.

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These puppies are a PAIN to work with. Or maybe I just don’t do it properly. But I hate getting the meat out of the lobster.

I am seriously afraid that it is going to come alive and eat me. I jump about 800 times when cleaning them.

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For those of you that may have suggestions on how I can get this meat out without getting slimy lobster juice all over me, please talk. I just cut the shell to pieces and try to get out every last piece of meat possible.

Because I want to inhale it. I want to consume lobster is every possible way I can.

Eventually, after 9o minutes of frustration, cursing, and kicking the dishwasher (only because it’s under the sink), these are born.

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My mouth waters just looking at this.

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Now comes the depressing part.

You have just spent $30 on lobster tails, and when you chop up the meat, it amounts to this.

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Seriously, half of the lobster tails just disappeared into a black hole. How annoying.

Before we proceed, I should mention that making this meal is QUITE a feat.  I have 3 pots on the stove at once, and the timing has to be perfectly coordinated so that the lobster meat won’t dry out.

So, backtracking, here is what I do first.

Buy some cheese.

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We have so much cheese. The amount of cheese we have in our refridgerator is a sin. I could feed a small, malnourished country with my cheese.

That doesn’t sound right. You know what I mean.

These are the cheeses that I have found work the best in this dish.

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Gruyere. LOVE this cheese. It came upon the recommendation of my mom, who was a music major in the seventies, therefore consumed gallons of fondue.

We don’t need to mention what else she probably consumed being in the ‘arts’ in the seventies.

Gruyere, sharp cheddar, and in this case, parmigiano-reggiano.

I grate this all up, and I will tell you that you certainly need some arm strength.

So do a few pushups in the weeks leading up to this.

Then grate.

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I use alot of cheese.  Alot is an understatement.

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I am talking probably about two-and-a-half cups of cheddar, one-and-a-half cups of gruyere, and one-and-one-fourth cups of parmesan.

I also eat about one-fourth cup of each during the process.

So we now have chopped lobster and truckloads of shredded cheese.

I begin with the cheese mixture.

Add about 2 cups of heavy cream to a double boiler.

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And add a half-block of cream cheese.

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Add the shredded cheese to the heavy cream mixture.

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I add handfuls and let each handful melt before adding more.

Handful in the bowl.

Handful in my mouth.

Repeat.

While the cheese sauce is melting, I start to saute the lobster.

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I know. We don’t need words here.

I add in a chopped shallot, minced garlic, and just a tiny bit of salt.

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Add in the lobster and only saute for a minute or two.

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Oh, good Lord. Could that look any more delicious??

I saute on medium-high for only a few minutes before adding some liquid.

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I usually use Chardonnay, but I don’t discriminate.

This is similar to the cheese.

Splash in the pan.

Splash in my mouth.

In a classy way, as in, straight from the bottle.

In the meantime, the cheese mixture is melting superbly, and sometimes it needs to be thinned out.

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It needed to loosen up!

I set the lobster off to the side, off of the heat. Now is the time to boil your pasta.

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I love this kind of pasta. It is fancy and doughy and wonderful. It makes me happy.

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Whatever pasta you use, make sure you don’t over cook since it will also cook in the oven.

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The cheese now looks like this, which means we can assemble our mac ‘n cheese.

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I layer half of the pasta in the dish, then add in half of the lobster mix with half of the cheese.

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Mix it up.

Add the other half, then add these glorious creatures.

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Panko. If you aren’t using panko, you gotta make the switch. You will be so glad. I like to use whole wheat panko. But let’s be honest – in this case, what is the point?

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I bake for about 30 minutes. Bubbly, crispy, cheesy. Mmmmmm.

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And this is what happens when your husband is still at the gym and you can’t control yourself.

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Is it even a question about making this??

Sign me up for some serious lipo.

I want to eat this everyday.

 

Lobster Mac ‘n Cheese

3- 6 to 7 oz lobster tails thawed or fresh

1-2 lbs noodles of your choice, macaroni or fancy.

2 1/2 cups shredded cheddar cheese

1 1/2 cups shredded gruyere cheese

1 1/4 cups shredded parmigiano-reggiano cheese

2 cups heavy cream

4-5 oz cream cheese

3/4 cup white wine

1 chopped shallot

3 minced garlic cloves

3/4 cup panko bread crumbs

2 tablespoons butter

2 tablespoons olive oil

Preheat oven to 350.

Shell, clean, and coarsely chop lobster meat. Have patience. Set aside.

Grate all 3 cheeses. Add 2 cups of heavy cream to a double boiler, followed by cream cheese. Add small amount of the shredded cheese to the double boiler, mixing with a whisk. Repeat until the cheese is gone.

Boil water and cook your pasta. Set aside.

Add olive oil and butter to a skillet on med-high. Add chopped shallot and minced garlic. Add lobster meat and saute for 1-2 minutes or until meat becomes opaque. Add 1/4 cup white wine. Saute for another 1-2 minutes then set aside off heat.

If cheese mixture needs thinned out, add white wine in 1/4 cup increments, whisking it in.

In a baking dish, layer pasta, lobster mix, and cheese. Bake at 350 for 30 minutes or until golden brown and crispy.

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73 Responses to “Lobster Mac.”

  1. #
    1
    Heather Eats Almond Butter — September 20, 2009 @ 1:28 pm

    Oh my gosh, what an AMAZING dish. Oh, and you are hilarious by the way. I was laughing throughout this entire post. :)

    Reply

  2. #
    2
    Lindsay — September 20, 2009 @ 3:42 pm

    Oh my! This looks amazing! I would not do well with moderation with that stuff around! I would totally eat it for breakfast!

    Reply

  3. #
    3
    Maggie — September 20, 2009 @ 4:48 pm

    This dish is heavenly. I first heard about it on Next Food Network Star and I’ve been itching to make it myself. Thanks for the instructions!!

    Reply

  4. #
    4
    emily227 — September 20, 2009 @ 8:14 pm

    This looks amazing!! I definitely want to try this sometime soon.

    Reply

  5. #
    5
    carascravings — September 20, 2009 @ 10:40 pm

    That looks way too delish! Melt in your mouth delicious!

    Reply

  6. #
    6
    Naomi — September 21, 2009 @ 5:34 am

    never had lobster mac! this looks so rich and delicious, def a yummy treat :) I hope you enjoyed it!

    cute post too, i would do the same thing if i was cooking something and my hubby were at the gym (dont have a hubby but you know what i mean) I would certainly give a little taste to the food !

    Reply

  7. #
    7
    Emily — September 21, 2009 @ 5:55 am

    This is the ultimate mac and cheese! I need some. Will you make it for me?

    Reply

  8. #
    8
    Cate O'Malley — September 21, 2009 @ 8:37 am

    OMG, that looks amazing. It is 8:30 in the morning and I want lobster mac and cheese – yum!

    Reply

  9. #
    9
    Nicole (dishin) — September 21, 2009 @ 10:00 am

    That looks amazing! Yummy!

    I live in Boston so we can easily buy fresh lobster. The summer’s are so great with lobster but then the winter comes. I guess there are positives and negatives for every location :)

    Great blog, you’re too funny!

    Reply

  10. #
    10
    Katie — September 21, 2009 @ 10:04 am

    I’m totally scared of lobsters. Something about those scary looking tails. And those weird eyes. But for lobster mac and cheese, I may get over that stuff! Looks delicious!

    Reply

  11. #
    11
    HealthySDLiving — September 21, 2009 @ 10:46 am

    That looks delicious, I LOVE lobster!

    Reply

  12. #
    12
    brookem — September 21, 2009 @ 10:57 am

    wow, im not even a lobster fan (go figure, being from new england and all!), but this looks delicious!

    Reply

  13. #
    13
    eatingmachine — September 21, 2009 @ 11:30 am

    oh my word, this is probably the best recipe i’ve ever read on the internet. ever.

    Reply

  14. #
    14
    That Kind of Girl — September 21, 2009 @ 12:19 pm

    I … I just put on about fifteen pounds from reading this post alone. Thank god I’m too poor to buy lobster, or else I don’t even want to think about what would happen.

    I’m usually pretty anti-seafood (my logic: when you’re eating like a burger or pork chop or something, you’re generally eating like 1/320th of the animal it’s from; when you’re eating seafood, you’re not only eating THE WHOLE DUDE, but, chance are, some of his friends & family), but this reminds me of the prawn mac&cheese Hubert Keller made on Top Chef Masters, and thus is an instant drool.

    ps: I realize chickens do not fit neatly into the whole “only eating fractions of animals” situation, as I tend to eat like half a chicken at a time. But, look, I just don’t like the bastards.

    Reply

  15. #
    15
    peanutbutterfingers — September 21, 2009 @ 12:39 pm

    wooooooow. i am officially salivating!

    Reply

  16. #
    16
    lowandbhold — September 21, 2009 @ 1:52 pm

    I’m not a huge fan of lobster, but that looks great. The mac and cheese part sounds so delicious and decadent! YUM!

    Reply

  17. #
    17
    The Foodie Diaries — September 21, 2009 @ 2:03 pm

    OMG amazing! My mouth is legitimately watering. I’ve been dying to try the famous one at Founding Farmers in D.C.–but perhaps I’ll try to create it myself.

    Sarah

    Reply

  18. #
    18
    Victoria — September 21, 2009 @ 2:21 pm

    Oh girl! This is sin on a dish! One of my all-time favorites too and thanks so much for posting the recipe. I’ve never had it outside of a good restaurant, but I’m certainly willing to put my two pounds of cheese worth in!

    Reply

  19. #
    19
    Lindsay — September 21, 2009 @ 3:10 pm

    YUM!!! I’ll have to try this out soon, we love comfort foods!

    Reply

  20. #
    20
    reen — September 23, 2009 @ 3:09 pm

    WOW. I want some of this RIGHT NOW! Thanks for sharing the recipe.

    Being a Maine girl, I can tell you that 1) With a cooked lobster tail, you should be able to pop off the last section of shell, with the fins, and push the meat right out with your finger (but maybe the meat gets stuck to the shell in frozen ones?). Or don a pair of gloves and bend the tail backwards until it breaks open. 2) No, you can’t get an uncooked tail because until they’re cooked, lobsters are just a gelatinous goo inside. You can, however, buy them cooked at lobster places.

    Great blog – you are hilarious!

    Reply

  21. #
    21
    Kristen @ Simply Savor — October 15, 2009 @ 12:04 pm

    YUM! out of this world delicious, i want to make this right now! just gotta find me some lobsters…and start doing pushups ASAP!

    Reply

  22. #
    22
    Jen — October 29, 2009 @ 3:17 am

    Oh MY God…. This looks so delicious!!!!

    A friend and i are planning on gorging ourselves soon for a pre-crazy season feast as we both have other comittments and wont get to see eachother, and we have decided our ingredient of choice will be lobster. I will definetely be throwing the recipe in the ring of suggestions!!!!

    Thanks!

    PS, how are those biceps now???

    Reply

  23. #
    23
    ladybughugs — October 29, 2009 @ 6:30 pm

    This looks sinful!

    I usually get at the meat in a lobster tail by cutting through the underside with a knife the length of the tail.

    Reply

  24. #
    24
    Lucie — October 29, 2009 @ 8:13 pm

    Oh Boy! I think I have just gained 5lbs just looking at my screen!

    Reply

  25. #
    25
    Yum Yucky — December 24, 2009 @ 6:24 am

    …but but but…the Lobster is scary. Eat scary food best when I DON’T see it before it’s cooked. Ugh.

    Reply

  26. #
    26
    Julie @ Peanut Butter Fingers — February 14, 2010 @ 7:21 pm

    ahhhhh – if i can make the capital grille’s mac & cheese at home i’m in trouble… this looks amazing! thank goodness lobster is expensive otherwise i’d probably make this every day…

    Reply

  27. #
    27
    katieRk — April 30, 2011 @ 10:42 am

    Hey I really want to make this for my parents upcoming anniversary..how many servings do you think this makes?

    Reply

    • Jessica — April 30th, 2011 @ 8:30 pm

      I’d say at least 8!

      Reply

  28. #
    28
    pam — May 6, 2011 @ 7:56 pm

    why do i feel the need to say five “Hail Mary’s” after reading this? And i’m not even catholic…

    Reply

  29. #
    29
    Justina — July 23, 2011 @ 12:00 am

    Holy cow! I must try this!!! Lobster is the love of my life :) Have you ever tried these on rolls? There’s this food truck in Orange County, CA called the lime truck and they serve this lobster mac and cheese sandwich. It’s to die for. Also slightly cold lobster mac and cheese on a roll with tiny pieces of green apple. It’s so good!!

    Reply

  30. #
    30
    Helen K. — August 7, 2011 @ 5:50 pm

    OMG, my husband took me for a weekend get away to Lake Geneva Country Club in Wisconsin and we had an amazing dinner, my side dish was Lobster Mac….Now, I lust after “it” when I dream at night. When we go back sometime I will order this alone for my dinner> (sorry honey- order your own). But before then, I will have to make us a romantic dinner with Lobster Mac at home so he can truly have his own plate of succulent creamy decadent goodness. Thanks for sharing, I go so excited when I saw the recipe.

    Reply

  31. #
    31
    Danae — October 21, 2011 @ 2:28 pm

    Looks amazing! What brand pasta did you use? After reading your description of it I won’t be able to make this without thinking something’s missing if I don’t use THAT pasta! :) Perfectionist? Maybe…

    Reply

  32. #
    32
    Kassy — November 9, 2011 @ 2:39 pm

    I made this tonight, with crawfish tails instead of lobster….easy, and SOOOO YUMMY. And cheaper, lobster is expensive over here in Belgium x__x

    Reply

  33. #
    33
    Trishiedarling — February 2, 2012 @ 2:08 am

    I love your blog, you are a great writer and your receipe’e look amazing. I will try your lobster mac, it’s on my bucket list now. : ) I have a receipe you may like called Poor Mans Lobster. It uses Tilapia, boiled in sea salt and vinegar(sounds gross I know but does the trick). It cooks quickly, 5 minutes or so and then drain fish and cover with butter melted and heavily seasoned with Thyme. It sooo taste like lobster and may help to be able to make your dish more often without as much expense. Let me know if you want more info. : ) Blessings, Trisha aka Trishiedarling : }

    Reply

  34. #
    34
    Sara — March 22, 2012 @ 11:30 am

    I think you should re-make this and take some glorious pictures to go along with the recipe :)

    Reply

  35. #
    35
    Rachel — April 19, 2012 @ 10:54 pm

    Ohhh! This makes me so excited! I will have to make this for my boyfriend this week but who are we kidding, I really just want to make it for me!

    Your recipes all look fabulous! (Found you on Pinterest thanks to the S’mores Cake in a Jar Recipe.) You are very inspiring, I have been in a creative cooking rut lately! Thank you!

    Reply

  36. #
    36
    emily — May 9, 2012 @ 8:22 am

    My friend and I made this last night to celebrate us running half marathons over the weekend. O.M.G. this was ridiculously delicious. I can not wait to make this again.

    Reply

  37. #
    37
    Heather — July 2, 2012 @ 11:38 am

    Hey Jessica! I made this for my Dad’s Father’s Day dinner. It was so decadent, delicious, and delightful!!! The lobster was perfectly cooked and SO succulent!

    You’ve got an AWESOME recipe here! I can see why you talk about it so much!

    Thank you!
    Heather
    PS – died in ecstasy!
    http://adventuresofthecanegirl.blogspot.ca/2012/07/mac-cheese-mondays-lobster-mac-cheese.html

    Reply

  38. #
    38
    chefsomewhere — October 13, 2012 @ 7:33 pm

    the correct cheeses for capital grille lobster mac n’ cheese are white cheddar, havarti and marscapone…..

    Reply

  39. #
    39
    cathy — December 12, 2013 @ 12:29 pm

    Our book club hostess made this for us the other night and it was AWESOME! Sooo delicious! THANK YOU for sharing!!! (love the humor in the telling :) )

    p.s. I think it would be just as yummy with crab, which is quite a bit cheaper where we live.

    Reply

  40. #
    39
    Jessica — September 20, 2009 @ 3:58 pm

    I totally DID eat some for breakfast!

    Reply

  41. #
    39.1
    Jessica — September 20, 2009 @ 3:59 pm

    Thank you so much! This dish IS amazing. Words cant describe.

    Reply

  42. #
    39.1
    Jessica — September 21, 2009 @ 8:53 am

    Honestly, I really want some too right now! I had some for breakfast on sunday, and hopefully my hubby will finish it today so I stop eating it!!!

    Reply

  43. #
    39.1
    Jessica — September 21, 2009 @ 8:58 am

    Sure! Though I think if I sent it through the mail, someone would end up eating it. LOL!

    Reply

  44. #
    39.1
    Jessica — September 21, 2009 @ 8:59 am

    It is so yummy! We only have it maybe 2-3 times a year, and it was my hub’s bday this wknd!

    Reply

  45. #
    39.1
    Jessica — September 21, 2009 @ 9:00 am

    It really does almost melt in your mouth!

    Reply

  46. #
    39.1.1
    Jessica — September 21, 2009 @ 10:33 am

    I’m scared of them too. I am serious when I say I think they are going to come alive!

    Reply

  47. #
    39.1
    Jessica — September 21, 2009 @ 12:24 pm

    o.
    m.
    g.

    that just made me laugh so hard. And I am totally with you on the animals..I’m not a HUGE fan of meat. However, my husband likes to think that if he doesn’t ingest 14 chicken breasts and 16 steaks a week, he will self combust.

    Reply

  48. #
    39.1
    Jessica — September 21, 2009 @ 12:25 pm

    Oh that is such a compliment, thank you!

    Reply

  49. #
    39.1
    Jessica — September 21, 2009 @ 12:25 pm

    You can make it sans lobster – the pasta, cheese, wine combo is amazing.

    Reply

  50. #
    39.1
    Jessica — September 23, 2009 @ 8:07 pm

    Thanks for the compliment! :)

    Reply

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