Tony’s Take on Lobster Mac and Cheese at The Capital Grille

Ingredients

• 1 lb Campanelle pasta (the trumpet shape holds the sauce best)
• 1.5 lbs Fresh lobster meat (tail and claw), cooked and chopped into large chunks
• 2 cups Heavy cream
• 4 oz Cream cheese, softened
• 4 oz Mascarpone cheese, room temperature
• 1 cup Havarti cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup White Cheddar cheese, sharp, shredded (for topping)
• 1/4 cup Grana Padano cheese, grated (for topping)
• 1/2 cup Panko breadcrumbs
• 2 tbsp Unsalted butter, melted
• 1 tsp Fresh thyme leaves (optional, for the crust)
• Kosher salt and white pepper to taste
• 1 tsp Lemon Zest Finishing Salt (Salted Perfection)

Instructions

1. Preheat your broiler to low. Bring a large pot of salted water to a rolling boil. Drop in the Campanelle and cook it al dente. Do not overcook it, or it turns to mush in the sauce. Drain and set aside.
2. While the pasta is swimming, grab a large saucepan or Dutch oven. Pour in the heavy cream and bring it to a gentle simmer over medium heat. Do not let it boil over.
3. Whisk in the softened cream cheese and mascarpone. Keep whisking until they dissolve completely into the hot cream. This is your binder—no flour needed here.
4. Reduce heat to low. Gradually stir in the grated Havarti and Parmesan. Stir constantly until you have a smooth, luxurious sauce. Season gently with white pepper and a pinch of kosher salt (go easy, the cheese is salty).
5. Toss the cooked pasta into the cheese sauce. Fold it gently so every noodle is coated in that liquid gold.
6. Fold in about two-thirds of the lobster meat, warming it through. Pour the mixture into a cast-iron skillet or individual gratin dishes.
7. In a small bowl, mix the Panko breadcrumbs, melted butter, shredded White Cheddar, and Grana Padano.
8. Scatter the remaining large chunks of lobster on top of the pasta, then blanket everything with the breadcrumb and cheese mixture.
9. Place under the broiler for 3-5 minutes. Watch it like a hawk. You want a golden-brown crust, not charcoal.
10. Remove from the oven. The oils will be bubbling. Let it rest for a minute.
11. Sprinkle the Lemon Zest Finishing Salt over the top to cut through the richness and highlight the seafood sweetness. DUNZO!