Mac & cheese is an American favorite amongst many. Mac & cheese is the perfect side dish for any meal, and it’s also delightful own it’s own. But what happens when you add lobster? It becomes heaven on a plate.
What is Lobster Mac & Cheese
Lobster mac & cheese is the same as your standard homemade macaroni and cheese. However, adding lobster adds the flavor of seafood to the dish, which is what makes it unique.
Although this style of mac & cheese has been around for ages, it has gotten more popular in recent years. Many restaurants have added this dish to their menu, but I must say, the best out of all, that I’ve tried comes from Ruth’s Chris Steak House. I used their recipe as a blueprint to compose my own. When I visit a restaurant, and find a dish that I really enjoy, going home to master it on my own is a challenge I love. After several tries, I’ve finally mastered it!
How to prepare
Preparing this dish is almost the same as preparing a standard homemade version of macaroni & cheese. Yes, I know everyone makes their mac & cheese differently. However the standard includes milk, cheeses, pasta and a binder. Some people use eggs as a binders, while others use flour. Either method is good, but I use flour for this recipe because it is used to compose a roux instead of a custard.
I stated earlier that that lobster mac has a seafood flavor. Well let me tell you, in order to get that flavor, it’s more to it than just adding lobster to the dish. I ensure it has that special flavor by boiling the lobster shells in salted water, then cooking your noodles in that same water.
When preparing your roux, you will mix butter and flour, then whisk until it is creamy. Once it has reached the correct consistency, evaporated milk and half & half is added, along with your seasonings, which is salt, pepper, paprika, garlic powder, onion powder and ground mustard. The ground mustard doesn’t add a mustardy flavor, it just calms the creaminess and helps enhance the flavors. Next, you will mix in your cheeses.
When it comes to cheeses, I use brie, shredded aged white cheddar and mild cheddar. Over the years, I’ve come to realize the brie cheese goes perfect with lobster, or any seafood for that matter. I think it’s because of the buttery notes in brie cheese. And, we all know butter goes perfect with seafood. Although, the rind on brie cheese is edible, I recommend removing the rind.
Next, you will sauté your lobster meat in a few tablespoons of butter. You will only cook it for a minute, or until the lobster has started to turn pinkish in color. Seafood does not need to cook long, plus for this recipe, the lobster will cook a little longer when it goes in the oven.
Lastly, add your cooked pasta and lobster to the cheese mixture. It is then baked in a 350 degree oven for about 15 minutes until the cheese is melted and bubbly. Garnish with chives and enjoy.
What to serve with Lobster Mac
This dish will be delightful on it’s own, but a good steak and salad goes perfectly with this dish.
If you make this recipe, please tag me on any of the available social media platforms. They are linked on this page. Also, there is a quick Reel of me preparing it on my IG page, if you need extra guidance. Just click the link below.
https://www.instagram.com/p/CPBqf9Ph74m/
Lobster Mac & Cheese
Ingredients
- 4 medium lobster tails removed from shells, but reserve the shells.
- 1 lb elbow macaroni or any other short pasta
- 4 quarts water
- 1 tbsp salt
- 2 cups half & half
- 12 oz. can evaporated milk
- 8 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups aged white cheddar shredded
- 1 cup mild cheddar shredded
- 4 oz brie cheese cut into cubes, rind removed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- fresh chives for garnish chopped
Instructions
- In a medium pot, bring 4 quarts of water to a boil. Season with tbsp. of salt, then add lobster shells. Boil for 10 minutes. Remove lobster shells, and add pasta and cook according to package instructions, until al dente. Drain.
- Slice lobster tail meat into pieces. Set aside.
- Preheat oven to 350 degrees.
- In a large skillet, heat 6 tbsp. butter over medium low heat. Once butter has melted, add flour and whisk until no visible lumps are present, and a smooth, creamy roux is formed.
- Gradually whisk in evaporated milk and half & half. Stir in 1/2 tsp of salt, onion powder, garlic powder, paprika, ground mustard and pepper. Add brie cubes and whisk until cheese is melted. Add 1 cup of the white cheddar, and 1 cup of mild cheddar. Whisk until all cheeses are melted. Turn off heat.
- In a small skillet, heat 2 tbsp. butter. Add lobster meat, and sauté until meat has turned pink.
- Add cooked pasta and lobster to cheese mixture, and combine. Top with remaining cheese. Here you have two options, you can transfer to a buttered dish, or bake in the skillet. Bake in preheated oven for 20 minutes, or until cheese on top is melted and slightly browned.
- Let rest for at least 10 minutes, and garnish with chives. Serve warm.
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