Lobster Mac And Cheese Ruth Chris Recipe At Home
Make the best Lobster Mac And Cheese Ruth Chris Recipe at home with tender lobster, creamy cheese sauce, and elbow pasta in just under an hour.
Ingredients
For the Pasta and Lobster:
- 12 oz elbow macaroni cooked and drained
- 2 lobster tails cooked and chopped into bite-sized pieces
For the Cheese Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warm
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/2 tsp garlic powder
- 1/4 tsp mustard powder
- 1/8 tsp ground nutmeg
- Salt to taste
- Black pepper to taste
Instructions
Cook Your Pasta And Lobster
- Boil the elbow macaroni until just al dente. Drain it and set aside. Cook lobster tails (steamed or boiled), then remove the meat from the shells and chop into bite-sized chunks.
- Tip: Don’t overcook the pasta—it’ll continue cooking in the oven later.
Make The Cheese Sauce
- Melt butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook for 2-3 minutes. Slowly pour in the warm milk, whisking constantly to avoid lumps. Let it simmer until slightly thickened (about 5 minutes).
- Add cheddar, Gruyère, and Parmesan cheese gradually while stirring until the sauce is smooth and creamy. Stir in garlic powder, mustard powder, nutmeg, salt, and pepper.
Combine Pasta, Lobster, And Sauce
- Fold in the cooked pasta and chopped lobster meat. Mix gently to coat everything evenly in the cheese sauce.
Bake The Dish
- Preheat the oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Sprinkle the top with extra Parmesan and breadcrumbs (if using). Bake for 15-20 minutes until golden on top and bubbling around the edges.
Let It Rest And Serve
- Let it cool for 5 minutes before serving. This helps everything firm up a bit and gives the best bite.