Ruth Chris Lobster Mac and Cheese
Equipment
- A large pot or Dutch oven
- A 9x13 inch baking dish
- A whisk
- A wooden spoon or spatula
- A sharp knife
- a grater
Ingredients
- 1 pound lobster meat chopped
- 1/2 cup shells
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup shredded Cheddar cheese
- 1/4 cup grated Gruyere cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil, then add the macaroni and cook according to package instructions. Drain and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Stir in the flour and salt, then cook for 1 minute.
- Pour in the milk and cream, whisking continually until the mixture comes to a boil.
- Reduce the heat to low and add the Parmesan cheese, Cheddar cheese, Gruyere cheese, and black pepper. Stir until the cheeses are melted and the sauce is smooth.
- Add the cooked macaroni and lobster meat to the sauce and stir to combine.
- Transfer the mixture to a greased 9x13 inch baking dish and bake for 20-25 minutes, or until bubbly and golden brown on top. Serve immediately. Enjoy!
Notes
This recipe can be made ahead of time and reheated when ready to serve. Simply prepare the dish up to step 6, then cover and refrigerate. When ready to bake, remove from the fridge and let come to room temperature, then bake as directed.
This recipe can also be made with shrimp or crabmeat in place of the lobster. Simply substitute an equal amount of your desired seafood.