This lobster mac and cheese is so easy to make and perfect for a special date night in or dinner party! It's everything you love about traditional mac and cheese but made gluten free and with delicious, sweet lobster! Simply irresistible! This recipe can also easily be made low carb or keto!
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Servings: 6servings
Ingredients
8oz225g gluten free elbow macaroni
5Tbsp71g salted butter
1/4cup40g gluten free all-purpose flour (tested with King Arthur brand)
9oz255g cooked lobster meat, roughly chopped (meat from two 1.25 lb lobsters)
2 1/2cups590mL whole milk (room temp)
1Tbsplobster juices*
1tspfine sea salt
1/4tspblack pepper
1/8tspground nutmeg
1pinchcayenne pepper
6oz170g extra sharp cheddar (about 1.5 cups), grated
4oz113g Gruyere (about 1 cup), grated
Chopped parsley for garnishoptional
Extra cheese for toppingoptional
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!
Notes
*Reserved from prep. **Save a few lobster pieces for garnish.