Ruth’s Chris Lobster Mac and Cheese

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet or pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
3. Slowly whisk in the heavy cream until smooth and gently thickened.
4. Add the Gruyère, cheddar, and Parmesan, stirring until fully melted and creamy.
5. Season with garlic powder, paprika, Old Bay, salt, and pepper.
6. Fold in the cooked pasta and chopped lobster, gently coating everything in the rich cheese sauce.
7. Simmer 2–3 minutes until heated through and luscious.
8. Serve hot with parsley on top, or broil for 2 minutes to achieve a golden, bubbly finish.

Variations

• Swap lobster for crab meat or shrimp for a different seafood twist.
• Add caramelized onions or sautéed garlic for extra richness.
• Stir in a touch of Dijon or whole-grain mustard for subtle complexity.
• Use smoked Gouda for a deeper, smoky note in the sauce.

Tips

• Warm the lobster meat slightly before adding it to the sauce to keep everything hot.
• Choose a pasta with ridges or curls to hold more cheese sauce.
• If the sauce thickens too much, splash in extra cream to loosen it.
• A splash of sherry or white wine adds authentic steakhouse depth and pairs beautifully with the lobster.