Ruth's Chris Lobster Mac and Cheese
Lobster mac and cheese is the kind of dish that feels like a splurge, but it’s surprisingly easy to pull off at home!For Ruth's Chris' version, a simple marinade of olive oil, garlic, rosemary, and a little lemon brings out the best in the lamb.I always mix in white cheddar, Gruyère, and a bit of Monterey Jack for a silky texture that coats every noodle.Lobster needs to stay tender, so I cook it separately and stir it in right before baking.A crunchy topping is a must! Panko mixed with melted butter gives the best crisp, especially when broiled for a couple of minutes.
Servings: 4
Ingredients
- 8 oz. Macaroni
- 4 oz. Lobster Meat cooked
- 2 cups Half and Half
- 1 cup Cheddar Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 2 tbsp Butter
- 2 tbsp Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Paprika
Instructions
- Cook the macaroni according to package instructions until al dente.
- Drain and set aside.
- In a saucepan, melt butter over medium heat.
- Stir in flour to form a roux.
- Add salt, pepper, and paprika.
- Slowly whisk in the half and half to avoid any lumps.
- Continue stirring until the mixture thickens.
- Combine cheddar and parmesan.
- Stir into the sauce, cooking until the cheese melts smoothly.
- Blend in the cooked macaroni and lobster meat.
- Transfer to a baking dish and sprinkle some extra cheese on top if desired.
- Bake in a preheated oven at 350°F for about 20 minutes, until golden and bubbly.