Lobster Mac & Cheese from Ruth's Chris features tender chunks of succulent lobster blended into creamy, aged cheddar cheese sauce, enveloping perfectly cooked elbow macaroni and topped with a golden, crispy breadcrumb crust for an indulgent, savory dish.
Equipments
- Large pot
- Saucepan
- Skillet
- Colander
- Mixing bowls
- Whisk
- Baking dish
- Cheese grater
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Oven
- Knife
- Cutting board
- Tongs
Ingredients
- 1 lb (450g) lobster meat
- 1 lb (450g) elbow macaroni
- 4 cups shredded aged cheddar cheese
- 1 cup Gruyère cheese, shredded
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley (optional, for garnish)
- 2 tablespoons grated Parmesan cheese
When selecting ingredients for Lobster Mac & Cheese, ensure you use fresh, high-quality lobster meat to capture its rich, tender flavor. Aged cheddar and Gruyere cheeses are essential to create the creamy, indulgent cheese sauce characteristic of this dish. Whole milk and heavy cream provide the perfect richness, while panko breadcrumbs add a crispy, golden crust when baked. Accurate measuring and fresh spices like cayenne pepper and paprika help balance the dish's savory profile. Your homemade Lobster Mac & Cheese will closely imitate the luxurious taste of Ruth's Chris copycat menu.
Instructions
- Preheat oven to 375°F (190°C).
- Boil macaroni in a large pot until al dente. Drain and set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in milk and heavy cream until smooth.
- Bring mixture to a simmer, stirring constantly, until thickened.
- Add shredded cheddar and Gruyère to sauce; whisk until melted and smooth.
- Stir in salt, black pepper, cayenne pepper, and paprika.
- Fold in cooked macaroni and lobster meat. Mix until combined.
- Transfer mixture to a greased baking dish.
- Melt remaining 2 tablespoons butter in a skillet.
- Add panko breadcrumbs; toast until golden, stirring frequently.
- Stir in grated Parmesan cheese with breadcrumbs.
- Sprinkle breadcrumb mixture evenly over mac and cheese.
- Bake in oven for 20-25 minutes until bubbly and golden on top.
- Garnish with fresh parsley if desired.
- Serve hot.
Substitution
Lobster Mac & Cheese from Ruth's Chris copycat menu blends tender lobster meat with a rich, creamy cheddar and Gruyere cheese sauce, creating a luxurious comfort food experience. If fresh lobster meat is unavailable, you can substitute with cooked shrimp or crab meat while maintaining a similar texture and flavor profile. In case Gruyere cheese is hard to source, Swiss cheese works well as an alternative without compromising the dish's creaminess. When preparing the bechamel sauce, whisk constantly to avoid lumps and ensure a smooth, velvety texture. Your breadcrumb topping can be enhanced with Parmesan cheese for extra savory crunch before baking to a golden perfection.
Tips
Ensure the macaroni is cooked al dente to prevent it from becoming mushy after baking. Gradually whisking in the milk and cream while making the roux avoids lumps, resulting in a perfectly smooth cheese sauce. Toasting the panko breadcrumbs in butter before topping adds a satisfying crunch and enhances the flavor. When folding in the lobster, gently incorporate it to maintain the succulent texture of the meat in your Lobster Mac & Cheese.
Nutritions
Lobster Mac & Cheese provides a rich source of protein from the 1 lb of lobster meat and complementary protein from the aged cheddar and Gruyere cheeses. The combination of whole milk and heavy cream increases the dish's saturated fat and calorie content, making it a decadent option. Carbohydrates mainly come from the 1 lb of elbow macaroni, offering energy, while the panko breadcrumbs contribute extra carbs and texture. You should be aware of the sodium levels from the cheese and seasonings when enjoying this indulgent comfort food.
Storage
Store your leftover Lobster Mac & Cheese in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Consume within 2-3 days for optimal taste and safety. For reheating, cover with foil and warm in a 350degF (175degC) oven until heated through, preserving the creamy texture and crumb topping.
Variation or Alternatives
For a variation, swap lobster meat with cooked crab or shrimp to alter the seafood profile while keeping the creamy richness intact. You can substitute Gruyere with fontina or mozzarella for a milder, meltier cheese blend that complements the sharp cheddar. Replace panko breadcrumbs with crushed Ritz crackers mixed with melted butter to create a richer, buttery crisp topping. To enhance the roux, try cooking it with a pinch of smoked paprika or a small amount of Dijon mustard for added depth before adding the milk and cream.
Allergies
Lobster Mac & Cheese from Ruth's Chris contains common allergens such as shellfish from the lobster meat, dairy from the cheddar, Gruyere, heavy cream, butter, and Parmesan cheeses, as well as gluten from the elbow macaroni and panko breadcrumbs. If you have allergies to any of these ingredients, consuming this dish could trigger a reaction ranging from mild to severe. Always check ingredient labels carefully and inform restaurant staff about your allergies to ensure your safety.
Why this recipe?
Ruth's Chris Lobster Mac & Cheese is beloved for its rich blend of tender lobster meat, creamy cheese sauce, and perfectly cooked pasta, offering a luxurious twist on a classic comfort dish. This menu item features premium ingredients like fresh Maine lobster and aged cheddar, enhancing its decadent flavor and texture. You'll appreciate the balance of savory seafood and melted cheese that creates a satisfying gourmet experience. Trying the copycat recipe allows you to recreate this indulgent, restaurant-quality dish at home, combining elegance with homemade comfort.