Gluten Free Lobster Mac and Cheese
- Gluten-Free
This lobster mac and cheese is INSANE. So creamy, cheesy, and full of delicious lobster flavor! This is one decadent treat you won’t want to miss out on. While most recipes on this site are geared toward healthy eating, this is definitely a treat. But SO worth it!!
This recipe is everything you love about traditional béchamel-based mac and cheese but with lobster and made gluten free! So much delicious flavor here. It’s perfect for a special date night in or dinner party with friends!
This recipe can also be made low carb or keto by replacing the noodles with a low carb noodle or veggie! Something like these low carb elbows would work for low carb. Or try these shirataki macaroni noodles or even cauliflower florets for keto!
For the lobster meat you can buy whole lobsters, steam them, then take the meat out. Or you can buy frozen cooked meat! Either one will work great! For this recipe I got live lobsters from the grocery store and had them steam them there for me and then took the meat out at home. If you’re steaming at home, click here for my guide on how to perfectly steam your lobster!
If you want to reduce the dairy in this recipe you can also use coconut milk instead of whole milk when making the béchamel. I have not tried this recipe with any dairy free cheeses yet, so I can’t say whether or not they would work well in this recipe.
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Gluten Free Lobster Mac and Cheese
- Gluten-Free
Ingredients
- 8 oz 225g gluten free elbow macaroni
- 5 Tbsp 71g salted butter
- 1/4 cup 40g gluten free all-purpose flour (tested with King Arthur brand)
- 9 oz 255g cooked lobster meat, roughly chopped (meat from two 1.25 lb lobsters)
- 2 1/2 cups 590mL whole milk (room temp)
- 1 Tbsp lobster juices*
- 1 tsp fine sea salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 pinch cayenne pepper
- 6 oz 170g extra sharp cheddar (about 1.5 cups), grated
- 4 oz 113g Gruyere (about 1 cup), grated
- Chopped parsley for garnish optional
- Extra cheese for topping optional
Instructions
- Preheat oven to 400ºF/205ºC.
- Make macaroni. Boil 8 cups of water with 2 tsp sea salt. Add pasta, stir, and allow to boil for 1 minute less than package directions. Drain, rinse with cool water, and place damp towel on top to prevent from drying out.
- Make roux. In a large heavy-bottomed pot, stir together butter and flour over medium-low heat. Allow the roux to cook for 10 minutes or until just golden brown, stirring and scraping the bottom constantly. Adjust temperature as needed. The roux should bubble as it cooks and brown very slowly.
- Make béchamel. Add room temperature milk, little by little to the pot, whisking with a large whisk constantly. Add lobster juices, salt, pepper, nutmeg, and cayenne and whisk. Allow to cook while whisking for 2 minutes (over medium-low heat).
- Add cheese, macaroni, and lobster. Remove the pot from heat and stir in cheeses, little by little. Add macaroni and lobster** and stir gently to evenly mix. Take care not to break apart the macaroni pieces.
- Bake for 10 minutes. Pour mac and cheese into baking dish or keep in pot if oven-safe. Sprinkle extra cheese over the top (optional). Bake for 5 minutes then add extra lobster pieces to the top, pressing into the mac and cheese a bit so they don't burn. Bake for 5 more minutes or until bubbly and slightly golden on top. Take care not to overcook or lobster could get rubbery and the sauce could break and become grainy.
- Garnish with parsley and serve!
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Notes
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