Ruth’s chris lobster mac and cheese copycat recipe
Hey there, foodies! Gather around because today, I’m about to let you in on a delightful secret – how to make Ruth’s Chris Lobster Mac and Cheese right in your own kitchen. Whether you’re preparing for a special occasion or just want to treat yourself during a cozy night in, this creamy and luscious dish will elevate your meal game.
I was inspired to recreate this dish after indulging in it at Ruth’s Chris Steak House. I wanted to capture that same rich, cheesy, and amazingly flavorful experience. I experimented with different ingredients and techniques to get it just right, and I’m thrilled to share my copycat recipe with you.
Why This Recipe is Great for You
This Lobster Mac and Cheese is not only a feast for the eyes but also a comfort food that’s prime for any occasion. The blend of different cheeses creates an ultra-creamy sauce that hugs every macaroni elbow. The succulent lobster adds a touch of luxury and elevates the dish to a whole new level of deliciousness. This recipe is perfect for impressing guests or simply spoiling yourself.
Ingredients Used in this Recipe
When it comes to ingredients, I always believe in using the freshest and best quality available. Here’s why each ingredient shines in this recipe:
- Lobster Tails: Adds a rich, seafood flavor that perfectly pairs with the creamy cheese sauce.
- Freshly Shredded Cheddar Cheese: Provides a sharp and tangy base for the cheese sauce.
- Whole Milk: Helps to make the sauce rich and creamy without being overly heavy.
- Grated Parmesan Cheese: Lends a nutty flavor and a hint of saltiness.
- Butter: Smoothes out the sauce and adds a comforting richness.
- Garlic Powder: Infuses a subtle but delightful hint of garlic.
- Shredded Gruyere Cheese: Known for its melting qualities, it adds a distinct creamy texture and slightly nutty flavor.
- All-Purpose Flour: Combines with butter to create the roux, which thickens the sauce.
- Salt and Pepper: Essential for seasoning and bringing out the flavors.
- Elbow Macaroni Pasta: The classic choice that ensures that every bite is perfectly coated with gooey cheese.
- Optional Seasonings (Mustard Powder, Nutmeg): Provide depth and complexity to the sauce.
Ingredients List with Measurements
Before we dive into the cooking steps, let’s go through our ingredient checklist:
- 2 lobster tails, pre-chopped and cooked
- 2 1/2 cups freshly shredded cheddar cheese
- 2 cups whole milk
- 1/2 cup parmesan cheese, grated
- 1/2 stick of butter
- 1/2 tsp garlic powder
- 1/2 cup shredded gruyere cheese
- 3 tbsp all-purpose flour
- 1 tsp salt
- Pepper (to taste)
- 1/2 lb elbow macaroni pasta (pre-cooked according to package instructions)
- Optional: 1/2 tsp mustard powder, 1/2 tsp nutmeg
Ready to get started? Let’s dive into how to create this masterpiece.
How to Make Ruth’s Chris Lobster Mac and Cheese Copycat Recipe
Step 1: Pre-cook Your Pasta
Ensure that your macaroni is cooked to al dente. Follow the package instructions carefully, then drain and set aside. I usually add a little olive oil to prevent the pasta from sticking together.
Step 2: Cook and Prep the Lobster Tails
Boil or steam your lobster tails until they reach that beautiful, bright red color. It usually takes about 8-10 minutes, depending on the size of the tails. Once cooked, let them cool slightly, then chop the lobster meat into bite-sized pieces.
Step 3: Make the Roux
In a large saucepan, melt the butter over medium heat. Once it’s completely melted, whisk in the all-purpose flour until it forms a smooth, golden paste. This is your roux and it will be the thickening backbone for your cheese sauce.
Step 4: Add the Milk to the Roux
Slowly whisk in the whole milk. This step is crucial as it prevents the sauce from getting lumpy. Keep whisking until the mixture is smooth and starts to thicken.
Step 5: Add Seasonings
Now, add the garlic powder, salt, and pepper. If you’re feeling adventurous, sprinkle in the mustard powder and nutmeg. These optional spices heighten the flavor profile of the dish.
Step 6: Incorporate the Cheeses
Gradually add the shredded cheddar cheese, parmesan, and gruyere cheese to the milk mixture. Whisk continuously until all the cheese has melted and the sauce is smooth and creamy.
Step 7: Combine Pasta and Cheese Sauce
Add the cooked macaroni to the cheese sauce. Stir well to ensure that every noodle is coated with the cheesy goodness.
Step 8: Add the Lobster
Gently fold in the chopped lobster meat. Be careful not to break up the lobster too much – you want those nice chunks to stand out in the dish.
Step 9: Bake the Mac and Cheese
Preheat your oven to 375°F (190°C). Transfer the lobster mac and cheese mixture into a buttered baking dish. Optional: Top with extra grated cheese or breadcrumbs for a crispy finish. Bake for about 15-20 minutes until the top is golden and bubbly.
Recipe Notes
Lobster Tails
Boiling or steaming are quick and effective methods for cooking lobster tails. Fresh or frozen tails work well, but make sure to thaw if using frozen.
Cheddar Cheese
Sharp cheddar is preferable for its bold flavor. Freshly shredding your cheese is always worth the extra effort as it melts more smoothly than pre-shredded.
Whole Milk
You can use half-and-half for an even creamier sauce.
Parmesan Cheese
Grate it freshly to impart a strong essence. Pre-grated usually includes anti-caking agents that can affect the smoothness of your sauce.
Butter and Flour
This duo creates the roux, which is the foundation for any creamy cheese sauce.
Optional Seasonings
Nutmeg and mustard powder are often used in French béchamel sauces. They can add an unexpected twist.
Recipe Variations
- Lobster Alternatives: Not a fan of lobster? Swap it out for shrimp, crab, or even chicken.
- Spice Level: Add a touch of cayenne pepper or red pepper flakes for a spicy kick.
- Herbs: Fresh herbs like parsley, chives, or thyme can be incorporated for a fresh taste.
- Gluten-Free: Substitute the pasta and flour with their gluten-free counterparts.
RUTH’S CHRIS LOBSTER MAC AND CHEESE COPYCAT RECIPE
Equipment
- 1 Skillet
- 1 large pot
Ingredients
- Before we dive into the cooking steps let’s go through our ingredient checklist:
- 2 lobster tails pre-chopped and cooked
- 2 1/2 cups freshly shredded cheddar cheese
- 2 cups whole milk
- 1/2 cup parmesan cheese grated
- 1/2 stick of butter
- 1/2 tsp garlic powder
- 1/2 cup shredded gruyere cheese
- 3 tbsp all-purpose flour
- 1 tsp salt
- Pepper to taste
- 1/2 lb elbow macaroni pasta pre-cooked according to package instructions
- Optional: 1/2 tsp mustard powder 1/2 tsp nutmeg
Instructions
STEP 1: PRE-COOK YOUR PASTA
- Ensure that your macaroni is cooked to al dente. Follow the package instructions carefully, then drain and set aside. I usually add a little olive oil to prevent the pasta from sticking together.
STEP 2: COOK AND PREP THE LOBSTER TAILS
- Boil or steam your lobster tails until they reach that beautiful, bright red color. It usually takes about 8-10 minutes, depending on the size of the tails. Once cooked, let them cool slightly, then chop the lobster meat into bite-sized pieces.
STEP 3: MAKE THE ROUX
- In a large saucepan, melt the butter over medium heat. Once it’s completely melted, whisk in the all-purpose flour until it forms a smooth, golden paste. This is your roux and it will be the thickening backbone for your cheese sauce.
STEP 4: ADD THE MILK TO THE ROUX
- Slowly whisk in the whole milk. This step is crucial as it prevents the sauce from getting lumpy. Keep whisking until the mixture is smooth and starts to thicken.
STEP 5: ADD SEASONINGS
- Now, add the garlic powder, salt, and pepper. If you’re feeling adventurous, sprinkle in the mustard powder and nutmeg. These optional spices heighten the flavor profile of the dish.
STEP 6: INCORPORATE THE CHEESES
- Gradually add the shredded cheddar cheese, parmesan, and gruyere cheese to the milk mixture. Whisk continuously until all the cheese has melted and the sauce is smooth and creamy.
STEP 7: COMBINE PASTA AND CHEESE SAUCE
- Add the cooked macaroni to the cheese sauce. Stir well to ensure that every noodle is coated with the cheesy goodness.
STEP 8: ADD THE LOBSTER
- Gently fold in the chopped lobster meat. Be careful not to break up the lobster too much – you want those nice chunks to stand out in the dish.
STEP 9: BAKE THE MAC AND CHEESE
- Preheat your oven to 375°F (190°C). Transfer the lobster mac and cheese mixture into a buttered baking dish. Optional: Top with extra grated cheese or breadcrumbs for a crispy finish. Bake for about 15-20 minutes until the top is golden and bubbly.
Notes
- Lobster Alternatives: Not a fan of lobster? Swap it out for shrimp, crab, or even chicken.
- Spice Level: Add a touch of cayenne pepper or red pepper flakes for a spicy kick.
- Herbs: Fresh herbs like parsley, chives, or thyme can be incorporated for a fresh taste.
- Gluten-Free: Substitute the pasta and flour with their gluten-free counterparts.
Nutrition
FAQs
1. Can I make this dish ahead of time?
Absolutely! You can prepare the lobster mac and cheese and store it in the refrigerator for up to 2 days before baking. Just make sure to cover it well.
2. What’s the best way to reheat leftover lobster mac and cheese?
Reheat in the oven at 350°F (175°C) for about 20 minutes, until it’s warmed through. Avoid the microwave if you can, as it can make the sauce grainy.
3. Is it possible to freeze this dish?
Yes, you can freeze it. After assembling, cover tightly with plastic wrap and foil. It can be stored in the freezer for up to a month. Thaw overnight in the refrigerator before baking.
4. My sauce turned out grainy. What went wrong?
Graininess usually happens if the cheese sauce is cooked at too high a temperature or if pre-shredded cheese is used. Stick to freshly shredded cheese and moderate heat to ensure smoothness.
5. Can I use a different type of pasta?
Absolutely. While elbow macaroni is classic, other types like cavatappi, penne, or rotini work just as well. Just make sure it’s curved or has ridges to hold onto the sauce.
6. Do I have to bake the mac and cheese?
Baking is optional. If you prefer a stovetop version, you can skip the baking step. Just combine the pasta and cheese sauce, then fold in the lobster. Heat everything over low, ensuring it’s well mixed.
Conclusion
And there you have it – a delightful way to bring the restaurant experience home with this Ruth’s Chris Lobster Mac and Cheese copycat recipe. Each bite is bursting with rich, cheesy flavors and tender pieces of lobster, making it a dish that truly feels indulgent. Whether you’re cooking for yourself, your family, or special guests, this recipe is sure to impress.
Give it a try and let me know how it turns out. Happy cooking!