Ruth's Chris Lobster Mac and Cheese Recipe
It is dense, glutinous, lavish, and in some way extravagant in its best sense of that term. Honestly, it is the kind of food that leaves you wondering why not everyone can make mac and cheese this good at all times.
Ingredients
- 2 lobster tails (cooked and chopped)
- 2 ½ cups cheddar cheese (freshly shredded and divided)
- ½ cup gruyere cheese (shredded)
- ½ cup parmesan cheese (grated)
- ½ stick butter (about 4 tablespoons)
- 3 tablespoons flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder (optional, adds a subtle tang)
- ½ teaspoon nutmeg (optional)
- Pepper to taste
- ½ pound elbow macaroni pasta (cooked)
Instructions
Preheat the Oven
- Set your oven to 400°F (205°C). Wet a 9x13 baking dish with cooking spray to ensure nothing sticks to it later.
Cook the Lobster
- On a large grill or grill pan, heat over high flame with a drizzle of olive oil. Bake lobster tails approximately 10 minutes (for different size it takes different time). The shells are supposed to be bright red and the meat opaque. Peel, allow to cool, and cut the lobster into bitesizes.
Boil the Pasta
- Bake your elbow macaroni to the package instructions until it is just al dente. Bear in mind that it will continue to cook in the oven a bit more. Drain and set aside.
Make the Cheese Sauce
- The butter should be melted in a large saucepan over medium heat. Add in the flour and stir on a medium level until it becomes a paste (now your roux).
- Gradually add the milk in small portions. The slower it is added, the more creamy and thicker the sauce is. After the milk has been added, add the cheeses which are to be topped with - cheddar, gruyere and parmesan. Keep back a small amount of each.
- Sprinkle with salt, pepper, garlic powder, mustard powder, and nutmeg. Stir until smooth and creamy.
Combine Everything
- Add the cooked lobster and the macaroni to the sauce. Remember to coat all pieces in that smooth cheese sauce.
Bake
- Pour all into your ready baking dish. Pour in the reserved cheeses on top. Bake about 20-25 minutes until golden and bubbling.
Serve
- Allow several minutes to cool (this is difficult, I know) before serving. As the sauce rests, it becomes somewhat thicker and scoopable.