The Best Lobster Mac And Cheese Ruth Chris
Lobster Mac And Cheese Ruth Chris Recipe is a creamy, cheesy comfort dish made with tender lobster meat, elbow macaroni, and a rich blend of cheddar, Gruyère, and Parmesan. It's an easy homemade version of the popular steakhouse side that works great as a main meal or special occasion dinner.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz elbow macaroni (cooked and drained)
- 2 lobster tails, cooked and chopped into bite-sized pieces
- 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
- 1
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.
- 2
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.
- 3
Fold in the cooked pasta and chopped lobster meat. Mix gently to coat everything evenly in the cheese sauce.
- 4
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.
- 5
Let it cool for 5 minutes before serving. This helps everything firm up a bit and gives the best bite.