Grilled Lobster Mac and Cheese

Grilled Lobster Mac and Cheese is an all-time favorite. Grilling the lobster before adding to the Lobster Mac and Cheese makes this recipe a true standout. So decadent and so good. Grilled Lobster Mac and Cheese is the perfect dish for special occasions but it’s so easy to make you can have it any night of the week.

Replace lobster with shrimp or crab meat.

Grilled Lobster Mac and Cheese

Prep Time: 20 minutes
Cook Time: 25 minutes
5 minutes
Total Time: 45 minutes
Servings: 8
Calories: 624kcal
One word - Yum.  Grilling the lobster before adding to the mac and cheese adds just a hint of smokiness and makes this Grilled Lobster Mac and Cheese Recipe really something special.  Enjoy!
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Ingredients

  • 6 lobster tails
  • 1 lemon juice of 1 lemon
  • 1 pound elbow macaroni
  • 1/2 stick salted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup fat-free milk
  • 1/2 cup heavy cream
  • 1 cup grated Asiago cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup Blue cheese
  • 1/2 cup Parmigiano-Reggiano
  • 1 1/2 cups yellow sharp Cheddar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper - plus 1/2 teaspoon (optional)
  • Substitute smoked paprika if you don't like a little heat
  • 1/4 cup seasoned panko
  • Spray coconut oil

Instructions

For Lobster

  • Preheat grill to 350 degrees F.
  • Using scissors, cut the top of lobster shell lengthwise down the center, leaving tail and fin intact. Loosen meat from shell, keeping the fin end attached; lift meat and lay over the shell.
  • Squeeze a little lemon over each tail.
  • Grill 10 - 12 minutes or until the shell has turned bright red and the meat is no longer transparent. you want to undercook the lobster just slightly since it will continue to cook with the mac and cheese.
  • Make sure not to overcook the lobster - it will get tough.
  • When cooked completely let cool.
  • Remove meat from shell and cut small bite size pieces and set aside

For the Mac and Cheese

  • Preheat oven to 400 degree
  • Boil elbow macaroni in salted boiling water according to package directions or until al dente - drain and set aside.
  • In a large saucepan over medium heat, melt butter and then whisk in flour to thicken about 1 minute.
  • Add 1 cup of non-fat milk and whisk in.
  • Begin adding cheeses a little at a time, thoroughly whisking to melt and blend.
  • If sauce becomes too thick, add remaining cup of milk.
  • Once all cheeses are blended add salt, black pepper, cayenne pepper, and heavy cream. Add elbows to the mixture and stir again.
  • Add cooked grilled lobster and stir again.
  • Once combined well, add to a cast iron skillet or 9 by 13-inch rectangle casserole dish, (either should be sprayed with coconut oil to prevent sticking)
  • Sprinkle top with panko and an additional 1/2 teaspoon cayenne pepper. Substitute smoked paprika if you don't like a little heat
  • Cook in a 400-degree oven until bubbly and the Panko toppoing is golden brown
  • Let stand a few minutes before serving.
  • You can also finish this dish on the grill - just use a grill safe pan and grill for about 12 minutes.

Nutrition

Calories: 624kcal | Carbohydrates: 50g | Protein: 34g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 150mg | Sodium: 1064mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 0.7mg | Calcium: 647mg | Iron: 1.5mg
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