Gordon Ramsay Lobster Mac and Cheese Recipe

This creamy, rich gordon ramsay lobster mac and cheese recipe is made with sweet lobster meat and mature cheddar and ready in 50 minutes. The cheese sauce bubbles through the pasta just as the golden panko crust crisps up in the oven. I always make this when I need a spectacular weekend dinner.

Restaurant-Quality At Home

Making a high-end restaurant dish in your own kitchen can feel intimidating at first. I used to overcook the lobster, resulting in a rubbery texture that ruined the delicate sauce.

The trick is folding the cooked lobster meat in right at the end before baking. The residual heat gently warms the seafood without turning it tough.

Gordon Ramsay Lobster Mac and Cheese Recipe Ingredients

• 300g dried macaroni
• 300g cooked lobster meat, roughly chopped
• 50g unsalted butter
• 50g plain flour
• 500ml whole milk
• 100ml double cream
• 150g mature cheddar, grated
• 100g Gruyère cheese, grated
• 1 tsp Dijon mustard
• 50g panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped

How To Make Gordon Ramsay Lobster Mac and Cheese Recipe

1. Boil The Pasta: Cook the macaroni in heavily salted boiling water for one minute less than the packet instructions, then drain.
2. Make The Roux: Melt the butter in a large pan over medium heat, stir in the flour, and cook for two minutes.
3. Whisk The Sauce: Gradually whisk in the milk and cream until smooth, simmering until the sauce thickens slightly.
4. Melt The Cheese: Remove the pan from the heat and stir in the cheddar, Gruyère, and Dijon mustard until melted.
5. Combine And Bake: Fold in the pasta and chopped lobster, transfer to a baking dish, top with panko and bake at 200°C for 20 minutes.

Recipe Tips

• Grate your own cheese: Pre-grated cheese contains anti-caking agents that make your sauce grainy instead of silky.
• Warm the milk: Adding cold milk to your hot roux can cause lumps, so gently heat it first.
• Don’t overcook the pasta: Boiling the pasta slightly under al dente ensures it holds its shape while absorbing the sauce.

What To Serve With Lobster Mac And Cheese

A rich pasta dish needs a sharp contrast to cut through the heavy cream and cheese. I like serving this with a crisp rocket salad tossed in a sharp lemon vinaigrette. Lightly roasted asparagus spears also make an excellent side.

How To Store

Keep any leftovers in an airtight container in the fridge for up to two days. I do not recommend freezing this dish, as the cream sauce will split and the lobster will become tough. Reheat gently on the stove with a splash of milk.

FAQs

• Can I use raw lobster tails? Yes, but you must gently poach or steam them until just cooked before chopping and adding them to the pasta.
• What can I substitute for Gruyère? If you cannot find Gruyère, a good quality Swiss cheese or extra sharp white cheddar will work well.
• Can I prepare this in advance? You can make the cheese sauce and boil the pasta ahead of time. Assemble and bake it just before serving.

Nutrition

• Calories: 680
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Gordon Ramsay Deep Fried Pizza Recipe
• Gordon Ramsay Sloppy Joes Recipe
• Gordon Ramsay Prime Rib Roast Beef Recipe

Gordon Ramsay Lobster Mac and Cheese Recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

gordon ramsay lobster mac and cheese recipe with creamy, rich textures uses sweet lobster meat and mature cheddar, ready in 50 minutes. This luxurious dinner brings a fine dining steakhouse experience right to your own table.

Ingredients

• 300g dried macaroni

• 300g cooked lobster meat, roughly chopped

• 50g unsalted butter

• 50g plain flour

• 500ml whole milk

• 100ml double cream

• 150g mature cheddar, grated

• 100g Gruyère cheese, grated

• 1 tsp Dijon mustard

• 50g panko breadcrumbs

• 2 tbsp fresh parsley, finely chopped

Directions

• 1. Boil The Pasta: Cook the macaroni in heavily salted boiling water for one minute less than the packet instructions, then drain.
• 2. Make The Roux: Melt the butter in a large pan over medium heat, stir in the flour, and cook for two minutes.
• 3. Whisk The Sauce: Gradually whisk in the milk and cream until smooth, simmering until the sauce thickens slightly.
• 4. Melt The Cheese: Remove the pan from the heat and stir in the cheddar, Gruyère, and Dijon mustard until melted.
• 5. Combine And Bake: Fold in the pasta and chopped lobster, transfer to a baking dish, top with panko and bake at 200°C for 20 minutes.