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Smoked Lobster Mac & Cheese

Smoked Lobster Mac & Cheese

Cook Time

60 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

20 min

Servings

4

Smoked Lobster Mac & Cheese

Ingredients

¼ cup All-Purpose Flour
1 stick Butter
1 cup Cheddar Cheese, Shredded
8 oz Elbow Macaroni / Noodles
1 cup Gruyere Cheese, Shredded
Lemon Pepper Garlic & Herb
4 Lobster, Tail
1 cup Mozzarella Cheese, Shredded
½ cup Panko Breadcrumbs
Salt and Pepper
2 cups Milk

Cooking Instructions

Your favorite comfort food gets a luxurious twist in this Smoked Lobster Mac & Cheese. Rich and velvety Gruyere and cheddar are married with succulent pieces of sweet lobster, with hints of smoky wood-fire flavor from the pellet grill. Topped with a crunchy breadcrumb crust, this decadent seafood dish is smoked on the grill again until bubbly and golden.

Grilled Lobster Tails

This recipe calls for grilled lobster tails before the meat is mixed with smoked mac and cheese. The tails are cracked in half, exposing the meat and grilled over a low heat at 300°F for 20 minutes.

Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.

This recipe uses Louisiana Grills Lemon Pepper, Garlic, and Herb seasoning.

  1. Fire up your Louisiana Grills pellet grill to Smoke with the lid open until a fire is established (about 5 minutes). Preheat to 300°F. If you’re using a gas or charcoal grill, set it up for medium heat.
  2. Using kitchen shears, cut the shell of the tail and crack in half so that the meat is exposed. Season with LG Lemon Pepper Garlic & Herb Seasoning. Place the tails meat side up on the grill and cook until the shell has turned a vibrant red and the meat is white, about 20 minutes.
  3. Remove from the grill and transfer to a cutting board, let rest until cool enough to handle. Scoop meat from the shells (discard once empty) and place on cutting board. Chop any larger chunks into 1” pieces and set aside.
  4. In a large stock pot, boil pasta according to package directions. Drain and rinse with cold water and set aside.
  5. In a stockpot, melt butter over medium heat. Add milk and flour and whisk until smooth and simmer is reached. Add gruyere, cheddar, and mozzarella cheeses (reserve a little of each for topping). Stir until cheese melts and remove from heat. Season with salt and pepper to taste if needed.
  6. Keep warm until ready to combine. Mix in the pasta and cheese sauce and stir well with a spatula to coat the noodles with the sauce. Transfer mac and cheese to a cast iron pan.
  7. Top with lobster, cheddar cheese, and panko breadcrumbs and place back on the smoker for 10 – 15 minutes until golden brown. Take the pan off the grill and serve.

Special Tools

  • Cast Iron Skillet
  • Cutting Board
  • Kitchen Shears
  • Knife
  • Large Stock Pot

Tip

Top with lobster, cheddar cheese, and panko breadcrumbs and place back on the smoker for 10 – 15 minutes until golden brown. Take the pan off the grill and serve.

Diet Info

  • Flexible Dieting

Louisiana Grills ™ Accessories for every Chef.

Louisiana Grills ™ Wood Fired Recipes

Louisiana Grills ™ Smoked Lobster Mac & Cheese Reviews


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