Step 1

The chef at Capital Grille recommends four different cheese types to make this recipe. A soft cheese (such as Marscapone), a hard cheese (such as Grana Padano), a flavorful cheese (such as Havarti) and a sharp cheese (such as White Cheddar). You can mix and match cheeses as long as there is one from each category.

Step 2

Chef also recommended a 2-1 ratio of sauce to pasta and a 2-1 ratio of pasta to lobster. So for 10 oz. of sauce, use 5 oz. of pasta and 2 oz. of lobster. Note: I've seen other websites that suggest one quart of heavy cream to 1 lb. of pasta, which is not 2-You will have to judge which works best for you.

Step 3

Preheat oven to 400

Step 4

Cook the pasta only about 3 minutes, it should be under cooked. The pasta can be made ahead.

Step 5

In another pot, add heavy cream and pinch of salt and bring to a simmer. Add three of the cheeses to the cream sauce, stirring frequently to prevent burning.

Step 6

In another pan, add the cream mixture and the under cooked pasta. Add the fourth cheese and the lobster and simmer for 2-3 minutes.

Step 7

Transfer to a cast iron pan and bake for 5-6 minutes.

Step 8

Toast the Panko bread crumbs, Parmesan cheese and melted butter together until golden.

Step 9

Sprinkle the bread crumbs on top and serve.