The Capital Grille Pan-Roasted Lobster Recipe
The Capital Grille’s Pan-Roasted Lobster is a luxurious, buttery dish featuring tender lobster meat, delicately pan-seared and bathed in a rich, savory sauce, embodying the restaurant’s signature blend of elegance and indulgence.
Make our The Capital Grille Pan-Roasted Lobster Recipe at home. With our Secret Restaurant Recipe your Pan-Roasted Lobster will taste just like The Capital Grille.
Photo by Michael Kappel
The Capital Grille Pan-Roasted Lobster
A Capital Grille Copycat Recipe
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The Capital Grille
The Capital Grille, established in 1990, is an acclaimed American steakhouse with a presence across the United States. It is celebrated for its commitment to top-notch dining.
The menu showcases impeccably prepared, on-site dry-aged steaks, complemented by an array of seafood options, including lobster and oysters. Signature sauces and toppings add depth to the offerings. The The Capital Grille also boasts an extensive wine list for expert pairings and a large selection of classic and signature cocktails.
With its classic decor of dark wood, rich leather, and art, it provides an upscale and timeless ambiance. The staff is well-versed in wine selection and menu recommendations, making it a go-to choice for special occasions and business gatherings, ensuring an exquisite dining experience.
Pan-Roasted Lobster
Pan-Roasted Lobster is a dish that exudes luxury, transforming the ocean’s most prized crustacean into a masterpiece of rich, buttery indulgence. Rooted in classic French and New England culinary traditions, pan-roasting brings out the lobster’s natural sweetness while creating a deep, caramelized exterior. Unlike traditional boiled or steamed preparations, this method involves searing the lobster in a sizzling pan, often with butter, garlic, and fresh herbs, then finishing it in the oven for an irresistible tenderness.
Lobster has been a delicacy for centuries, once considered a peasant’s food in colonial America before ascending to the heights of fine dining. Today, pan-roasted lobster graces the menus of top-tier steakhouses, coastal bistros, and refined seafood restaurants, with notable renditions found at The Capital Grille and high-end spots in Boston, Maine, and Paris. The best versions balance richness and freshness, with additions like white wine, lemon, or a silky beurre blanc elevating its velvety texture.
The dish pairs beautifully with garlic mashed potatoes, creamed spinach, or a crusty baguette to soak up the luxurious pan sauce. Whether enjoyed in a candlelit dining room or a seaside eatery, pan-roasted lobster captures the essence of indulgence—each bite a perfect harmony of succulence, depth, and the briny kiss of the sea.
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The Capital Grille Pan Roasted Lobster Recipe
The Capital Grille’s Pan Roasted Lobster is a luxurious, buttery dish featuring tender lobster meat, delicately pan-seared and bathed in a rich, savory sauce, embodying the restaurant’s signature blend of elegance and indulgence. Make our The Capital Grille Pan Roasted Lobster Recipe at home. With our Secret Restaurant Recipe your Pan Roasted Lobster will taste just like The Capital Grille.
Yield: 2 Large Servings
Ingredients
- 6 tablespoons unsalted Whole Butter
- 10 ounces Lobster Meat 2 tails, 2 claws, 2 knuckles, cooked and shelled
- 1/2 tablespoon freshly chopped Tarragon
- 1/2 tablespoon freshly chopped Chives
- 1/2 tablespoon freshly chopped Chervil
- 1 teaspoon Kosher Salt
- 6 ounces Seasonal Vegetable Garnish See the Recipe Box below for this Recipe
- 1/4 ounces Micro Green or Sprouts
Instructions
- Prepare The Capital Grill Seasonal Vegetable Garnish according to the recipe in the Recipe Box below. Set aside.
- Place 2 tablespoons butter into a medium skillet. Place over medium heat.
- When butter has melted and is hot (do not burn), add cooked and shelled lobster meat to the pan. Cook for 1 minute, being careful not to brown.
- Add prepared seasonal vegetable garnish and an additional 2 tablespoons of butter, gently stirring to combine and evenly heat.
- Reduce heat to low, add the last 2 tablespoons of butter, tarragon, chives and chervil.
- Season with kosher salt.
- Carefully separate seasonal vegetable garnish from the lobster with a spoon. Place in the center of two warmed bowls.
- Place 1 claw, 1 knuckle and 1 tail over the vegetable garnish.
- Drizzle butter pan sauce over and around the lobster.
- Place a silver dollar sized bunch of micro greens on top of the lobster.
- Serve immediately.
- NOTE - To make this a complete meal, you can serve the pan roasted lobster and vegetables over angel hair pasta.
The Capital Grille Pan Roasted Lobster
A Capital Grille Copycat Recipe
To See ALL of Our The Capital Grille Copycat Recipes - Click HERE To See ALL of Our Seafood Copycat Recipes - Click HERE To See ALL of Our Steakhouse Restaurant Copycat Recipes - Click HERE To See ALL of Our High End Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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SPOTLIGHT RECIPES
The Capital Grille Kona Crusted Sirloin with Caramelized Shallot Butter
The Capital Grille’s Kona Crusted Sirloin with Caramelized Shallot Butter features a tender sirloin steak coated in a bold Kona coffee crust and topped with rich caramelized shallot butter, creating a decadent and flavorful dining experience.
Make this Straight-From-the-Restaurant The Capital Grille Kona Crusted Sirloin with Caramelized Shallot Butter Recipe at home and your Kona Crusted Sirloin with Caramelized Shallot Butter will taste just like The Capital Grille.
Click HERE Now to Make The Capital Grille Kona Crusted Sirloin with Caramelized Shallot Butter at Home
Red Lobster Shrimp Nachos
Red Lobster’s Shrimp Nachos are a flavorful appetizer featuring crispy tortilla chips topped with tender shrimp, creamy cheddar cheese sauce, fresh pico de gallo, and a zesty drizzle of sour cream.
Make our Red Lobster Shrimp Nachos Recipe at home tonight for your family. With our Secret Restaurant Recipe your Shrimp Nachos will taste just like Red Lobster’s.
Click HERE Now to Make Red Lobster Shrimp Nachos at Home
The Capital Grill Seasonal Vegetable Garnish Recipe
Ingredients
- 1/2 gallon Water
- 1 teaspoon Kosher Salt
- 1 tablespoon Sugar
- 2 ears or 4 ounces freshly shucked Corn cut off cob
- 2 ounces Unsalted Whole Butter
- 4 ounces Oyster Mushrooms sliced thinly
- 4 ounces Asparagus sliced
Instructions
- In a large pot, combine water, salt and sugar.
- Place over medium high heat and bring to a boil.
- Add corn. Cook 4 minutes.
- While corn is cooking, add butter to a large sauté pan and warm over medium heat.
- Add mushrooms. Cook, stirring frequently, for 3 minutes.
- Season with 1 teaspoon of salt and place the mushrooms in a mixing bowl.
- Add sliced asparagus to blanching water. Cook with the corn for 1 minute.
- Drain vegetables. Mix them with the mushrooms.
- Spread out on cookie sheet and reserve for time of service.
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Other Delicious Lobster Recipes from Your Favorite Restaurants and Our Readers and Friends
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- The Capital Grille Lobster Macaroni and Cheese Recipe
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- P.F. Chang’s Jicama Lobster Street Tacos Recipe
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- The ChopHouse Lobster Mac and Cheese Recipe
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Photo of “The Capital Grille on Newbury Street in Boston” is by Michael Kappel and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Photo of “Capital Grille Elite Event 002” is by Yelp Inc. and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Michael and Yelp. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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