This Gordon Ramsay’s Lobster Mac & Cheese Recipe is a rich and cheesy recipe, which is made with Gruyère cheese and tender lobster meat. It’s the ultimate comfort food recipe, ready in about 55 minutes.
Jump to RecipeGordon Ramsay’s Lobster Mac & Cheese Recipe Ingredients
- 15 ml vegetable oil
- 450g elbow macaroni or cavatappi
- 1L milk (warmed)
- 113g unsalted butter (divided)
- 65g all-purpose flour
- 340g Gruyère cheese, grated (or half gruyère, half gouda)
- 225g extra-sharp cheddar, grated
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 680g cooked lobster meat (tail, claw, whatever you’ve got)
- 90g fresh white breadcrumbs
- Optional: squeeze of lemon, pinch of paprika
How To Make Gordon Ramsay’s Lobster Mac & Cheese
- Prep the oven and cook the pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water with a splash of oil to a boil. Cook the macaroni for about 6–8 minutes, until it is just al dente. Drain well.
- Make the cheese sauce: In a large pot, melt 6 tablespoons of the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux. Gradually whisk in the warmed milk until the sauce is completely smooth. Continue to cook, stirring, until the sauce has thickened.
- Add the cheese and seasonings: Remove the pot from the heat. Stir in the grated Gruyère and cheddar cheese, black pepper, nutmeg, and an optional squeeze of lemon until the cheese is melted and the sauce is silky.
- Combine with pasta and lobster: Gently fold the cooked macaroni and the lobster meat into the cheese sauce until everything is evenly coated.
- Assemble the dish: Transfer the mixture to a large baking dish.
- Add topping and bake: In a small bowl, melt the remaining 2 tablespoons of butter and toss it with the fresh breadcrumbs and an optional pinch of paprika. Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese. Bake for 30–35 minutes, until the sauce is bubbly and the topping is golden brown. Let it cool for 5 minutes before serving.
Recipe Tips
- How do I get the creamiest, non-grainy cheese sauce? There are two secrets. First, slowly whisking the warmed milk into the roux prevents lumps. Second, remove the sauce from the heat before stirring in the cheese. This allows the cheese to melt gently without separating, ensuring a perfectly smooth and silky sauce.
- How do I prevent my mac and cheese from being dry? Make sure you have enough sauce to coat the pasta generously. Also, be careful not to overbake it. You want to bake it just until it’s hot, bubbly, and the topping is golden. Overbaking can cause the sauce to break or be absorbed too much by the pasta.
- Can I use a different kind of cheese? Absolutely. Gruyère provides a wonderful nutty flavor, but you can experiment with other good melting cheeses like Gouda, fontina, or even a mix of Monterey Jack and white cheddar.
- What’s the best lobster meat to use? This recipe is very forgiving. You can use cooked lobster tail, claw, or knuckle meat. It’s a fantastic way to use leftover lobster from another meal.
What To Serve With Lobster Mac & Cheese
This is an incredibly rich and decadent main course. It’s best served with simple, fresh sides that can cut through the richness:
- A simple green salad with a lemon vinaigrette
- Steamed or roasted asparagus or broccoli
- A glass of crisp, dry white wine like a Sauvignon Blanc
How To Store Lobster Mac & Cheese
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat in a 350°F (175°C) oven for about 20 minutes, or until heated through. You may want to stir in a splash of milk to make it creamy again. You can also reheat individual portions in the microwave.
Lobster Mac & Cheese Nutrition Facts
- Calories: 310 kcal
- Carbohydrates: 30g
- Protein: 20g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 550mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ahead of time?
Yes. You can assemble the entire casserole (without the breadcrumb topping), let it cool, and store it covered in the refrigerator for up to 2 days. Add the buttered breadcrumbs just before baking. You may need to add 15-20 minutes to the baking time.
Can I use a different type of pasta?
Yes. While elbow macaroni or cavatappi are classic choices, any short pasta with ridges or tubes that can hold onto the creamy cheese sauce will work well, such as shells, penne, or rotini.
Why do I need to warm the milk first?
Adding cold milk to a hot roux can cause the mixture to seize up and become lumpy. Using warmed milk allows it to incorporate smoothly into the roux, which is the key to a lump-free, creamy sauce.
Try More Recipes:
- Gordon Ramsay Creamy Mac And Cheese Recipe
- Gordon Ramsay Cauliflower Cheese Recipe
- Gordon Ramsay’s Chicken Cordon Bleu Recipe
Gordon Ramsay’s Lobster Mac & Cheese Recipe
Course: DinnerCuisine: British-AmericanDifficulty: Easy8
servings20
minutes35
minutes310
kcalA luxuriously creamy and cheesy baked mac and cheese, loaded with tender lobster meat and topped with golden, buttery breadcrumbs.
Ingredients
450g elbow macaroni or cavatappi
1L milk, warmed
113g unsalted butter, divided
65g all-purpose flour
340g Gruyère cheese, grated
225g extra-sharp cheddar, grated
680g cooked lobster meat
90g fresh white breadcrumbs
½ tsp each black pepper & ground nutmeg
Directions
- Preheat oven to 375°F (190°C). Cook pasta until al dente; drain.
- In a large pot, make a roux by melting 6 tbsp of butter and whisking in the flour.
- Slowly whisk in the warmed milk until the sauce is smooth and thickened.
- Remove from heat and stir in the cheeses and seasonings until melted.
- Gently fold in the cooked pasta and lobster meat.
- Transfer to a baking dish. Top with breadcrumbs tossed in the remaining 2 tbsp of melted butter.
- Bake for 30-35 minutes until bubbly and golden. Rest for 5 minutes before serving.
Notes
- Using warmed milk and adding it slowly is the key to a smooth, lump-free cheese sauce.
- Remove the sauce from the heat before adding the cheese to prevent it from becoming grainy.
- Undercooking the pasta slightly (al dente) prevents it from getting mushy in the final baked dish.
- Grating your own cheese from a block will result in a much creamier, better-melting sauce.
