Ruth's Chris Lobster Mac and Cheese Recipe
You can’t really go wrong with mac and cheese. Although it can sometimes be the simplest meal in the world, today we’re showing you how Ruth's Chris turns it into an incredible accompaniment to some high-quality meats with this amazing lobster mac and cheese dish.
Equipment
- 1 Skillet
- 1 large pot
Ingredients
- 2 lobster tails pre-chopped and cooked
- 2 1/2 cups shredded cheddar cheese
- 1/2 cup shredded gruyere cheese
- 1/2 cup grated parmesan cheese
- 1/2 stick plain butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp salt
- 1/2 tsp garlic powder
- pepper to taste
- 1/2 lb elbow macaroni
- 1/2 tsp mustard powder optional
- 1/2 tsp nutmeg optional
Instructions
- Start by pre-heating the oven to 400 degrees F.
- While the oven’s heating up, take a pan (or a grill pan if you have one) and add in a little olive oil over medium-high heat.
- Once it’s up to temperature, fry the lobster tail for about 10 minutes, depending on how thick they are. You’ll need to flip them over to make sure they are adequately cooked all the way through.
- Pro tip: An easy way to check is to take a knife and cut into the thickest portion of the tail. If it’s completely white and there’s no grey/translucent-looking meat, it’s done. Do ensure it’s thoroughly cooked as although we will be baking it later, it’s only for 20-25 minutes and won't be enough to cook the rest of the tail. Therefore, it needs to be adequately cooked at this stage.
- Once the lobster meat is cooked, you can set it aside. Next, you need to cook the macaroni according to the package's instructions, which usually involves just boiling it in some water and perhaps adding a little salt, but it can vary from brand to brand.
- Next, we’ll make the coveted three-cheese sauce. To do this, first melt the butter in a large saucepan over medium heat.
- Once the butter has melted, add in the flour and stir them both together for about three minutes or until it’s adequately incorporated. It should become much thicker.
- Start to whisk the milk into this butter/flour mixture a little bit at a time. This is where your personal preference can come into play as the slower you mix the milk into the sauce, the thicker it will be.
- Add 2 ½ cups of cheddar cheese, ½ cup of gruyere, and ½ cup of parmesan. However, keep a pinch or two of each aside, as it’s a good decoration if you sprinkle a little bit more cheese on the top, which will turn nice and bubbly when baked.
- It’s time to add the final seasonings to the sauce, which includes the salt, pepper, garlic powder, mustard, and nutmeg. Give it a good stir to ensure it’s evenly distributed in the sauce.
- All of the individual sections are now finished, so we can now add the drained macaroni and fried lobster tails to the sauce and stir it all together.
- Add the final mixture to a baking dish, ideally about 9x13, which has been coated with cooking spray. Sprinkle the rest of the cheese over the top and bake for 20-25 minutes. The top should be beautifully golden and bubbly.
- Enjoy your wonderfully rich baked lobster mac and cheese!
Nutrition
Calories: 1552kcalCarbohydrates: 38gProtein: 30gFat: 31g
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