Grilled Lobster Mac and Cheese
Lobster Mac and Cheese is a classic way to elevate the humble macaroni (or cavatappi). However grilling lobster halves and serving them over individual skillets, makes this meal feel like a 5-star dining experience! If the store that you buy your lobster at offers a service to steam or cook the lobster, take them up on it… just one less thing you need to worry about!
Ingredients
Mac & Cheese
- Kosher salt
- Olive oil
- ½ pound cavatappi or elbow macaroni
- 2 cups milk
- 1 ounce hot calabrese dry-cured salami cut into a fine dice
- 4 tablespoons ½ stick unsalted butter, divided
- 1 clove of garlic minced
- ¼ cup all-purpose flour
- 6 ounces Gruyere cheese grated (2 cups)
- 4 ounces extra-sharp Cheddar grated (1 cup)
- ½ teaspoon freshly ground black pepper
- 2 teaspoons finely chopped thyme leaves, divided
- 8 tablespoons panko breadcrumbs divided
Lobster
- 1 small lobster 10-12 ounces, cooked and divided in half, lengthwise.
- 2 tablespoons panko breadcrumbs mixture reserved
- 1 tablespoon melted butter
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove minced
- 1 tablespoon fresh parsley chopped (plus more for serving)
Instructions
Preheat the Grill
- Preheat the grill (or oven) to about 375°F with an area for indirect cooking.
Boil the Pasta
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.
Heat the Milk
- While the pasta cooks, heat the milk in a small saucepan, (do not let it boil).
Cook the Salami
- In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate.
Finish the Mac & Cheese
- Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, ½ cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).
- Melt the remaining 1 tablespoon of butter, then combine the butter, panko breadcrumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.
Prepare the Lobster
- While the mac and cheese cooks, prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.
- Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.
- Mix together the butter, lemon zest & juice, garlic, and parsley. Set aside.
- When the mac and cheese is just about done, place the lobster on the grill over medium heat, cut side down to char for a minute or two. Then turn the halves over and spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.
Serve and Enjoy!
- Serve each lobster half over a skillet of mac and cheese and dig in!
Video
Notes
Click here for instructions on how to cook the lobster, if needed.
Tried this recipe?Let us know how it was!