I didn’t grow up by an ocean, but I might as well have. My family loved vacationing by the beach. We were little water babies. And we loved eating seafood from as early on as I could remember. I always said we should just live on the East Coast so we could eat fresh seafood every day. It’s one thing to have fish and lobster available in a store, but it’s a whole different game when it’s fresh caught by the sea and sent right to your plate. I think you could put lobster in just about anything and make it taste good! But combine it with my love for pasta, and I’ll come running with a plate in hand.
If you love cheesy pasta, seafood, and flavorful comfort food, this recipe is for you. Lobster is one of those things that can take some practice cooking, since it can be hard to tell when it’s done. I cook them until they are fully pink on the outside, the meat is no longer translucent, and the tails curl up.
Once the lobster is cooked, slide a fork under the bottom edge of the shell and slide it up to break it open. Once you pull out the lobster meat, give it a rough chop and set it aside in a bowl to add later. Toss the cooked pasta in your sauce, then add the lobster back in and stir until just combined.
To make this extra cheesy, I added two different types. The gruyere adds an extra creaminess and slightly salty bite to the sauce, while the white cheddar smooths it out. The breadcrumbs on top add a nice slight crunch to the super creamy texture, but you can definitely leave it out if you’re not a fan (or if you cant wait any longer to eat it!).
Seriously though, who doesn’t love mac and cheese!
Gluten-Free Lobster Mac and Cheese
- 1/2 box gluten-free shell noodles, (can also use macaroni or orecchiette pasta)
- 4 small lobster tails, cooked
- 2 cups whole milk
- 2 cups gruyere cheese, grated
- 1 cup white cheddar, grated
- 1/2 tbsp salt
- 1/2 tsp pepper
- 1 tbsp parsley
- 3 tbsp + 1 tbsp butter
- 1 tbsp oil
- 1/2 cup gluten-free breadcrumbs or matzo meal
- 1/4 cup gluten-free all purpose flour
- 1/2 medium shallot, chopped
- 2 cloves garlic, minced
- Preheat oven to 375℉.
- Steam lobster tails in large pan in 1-2 inches of water, covered for 7-12 minutes until cooked through (the meat will no longer be translucent, the tails will turn pink and will curl up). Remove from pan and let cool slightly. Take out the lobster meat from the shell and roughly chop. Set aside.
- Cook pasta according to package in a large pot of boiling, salted water. Drain and set aside.
- While pasta is cooking, add oil to a small sauce pan. Add shallot and cook about 5-6 minutes until almost done. Add the garlic and finish cooking until shallot is translucent and garlic is cooked, about 3-4 more minutes. Remove from the heat.
- In a large pot, melt 3 tablespoons of butter and add flour to make a rue. Stir with a whisk and cook over low heat for about 2 minutes. Still whisking, add the milk and continue to mix until it starts to thicken. Turn off the heat and add gruyere, white cheddar, salt, pepper, and parsley. Stir until cheese is melted and all ingredients are combined.
- Add the cooked noodles and chopped lobster, stirring well until combined.
- Place mixture into 2 large gratin dishes, or 4-6 individual gratin dishes. Optional: melt remaining 1 tablespoon of butter and combine with breadcrumbs. Sprinkle over the top of the pasta dishes and bake for 10-15 minutes, or until top in browned and sauce is bubbling.
Gluten-Free Lobster Mac and Cheese
Amount Per Serving:
|Calories||Author: Zest and Lemons|
|% Daily Value*|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Zest and Lemons
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