Copycat Ruth's Chris Lobster Mac & Cheese Recipe

Ingredients

• 2 tails, about 170 g each (6 oz each)lobster tails, thawed completely if frozen
• 227 g (½ lb)cavatappi pasta
• 28 g (2 tablespoons)butter
• about 28 g (3½ tablespoons)plain flour
• 355 ml (1½ cups)whole milk, at room temperature
• about 225 g (2 cups)white Cheddar, shredded
• about 85 g (¾ cup)Gruyère, shredded
• about 50 g (½ cup)Parmesan, shredded
• about 3 g (½ teaspoon)salt
• about 6 g (2 tablespoons)chives, chopped, for topping

Instructions

1. 1

   Prepare the steamer

   Pour up to 2.5 cm of water into a large pot and fit it with a steamer basket. Cover the pot and heat the water.

2. 2

   Steam the lobster

   When the water is steaming, put the lobster tails in the basket and cover the pot again. Steam for 6–8 minutes, until the meat reaches an internal temperature of 57°C (135°F).

3. 3

   Prepare an ice bath

   Meanwhile, fill a large bowl with ice water.

4. 4

   Cool the tails

   Take the lobster tails out of the pot and place them in the ice bath for about 5 minutes.

5. 5

   Remove the meat

   Drain the tails and use kitchen shears to cut along the underside of each shell. Pull the shell sides apart and lift out the meat.

6. 6

   Chop the lobster

   Roughly chop the lobster meat and set it aside.

7. 7

   Boil salted water

   Bring a large pot of salted water to the boil.

8. 8

   Cook the pasta

   Cook the cavatappi according to the packet directions until al dente.

9. 9

   Heat the oven

   Preheat the oven to 200°C (400°F).

10. 10

    Mix the cheeses

    Put the three shredded cheeses in a large bowl and toss to combine evenly. Set aside ½ cup of the mixture in a small bowl, and keep both bowls to hand.

11. 11

    Melt the butter

    Melt the butter in a saucepan over a medium-low heat.

12. 12

    Cook the flour

    Once the butter is hot, add the flour and whisk continuously for about 45 seconds.

13. 13

    Thicken the sauce

    Pour in the milk and keep whisking for about 5 minutes, until the mixture thickens.

14. 14

    Melt in the cheese

    Add the cheese from the large bowl a handful at a time, stirring between additions until mostly melted. Stir for a further 1–2 minutes, until the sauce is smooth and all the cheese has melted, then stir in the salt.

15. 15

    Coat the pasta

    Drain the pasta and return it to the empty pot. Pour over the cheese sauce and stir until all the pasta is coated.

16. 16

    Transfer to a dish

    Move the pasta to a medium-sized greased baking dish.

17. 17

    Add the lobster

    Arrange the chopped lobster over the pasta.

18. 18

    Top with cheese

    Sprinkle the reserved ½ cup of shredded cheese over the top.

19. 19

    Bake until golden

    Bake for 20–25 minutes, until golden brown.

20. 20

    Rest and serve

    Take the dish out of the oven and leave it to rest for 5 minutes. Sprinkle with the chopped chives before serving.

What is lobster mac and cheese?

Macaroni and cheese is a well-established American comfort-food dish, often served as a side or baked casserole. This version takes its cue from restaurant-style lobster mac and cheese, pairing pasta and a creamy cheese sauce with steamed lobster.

Three cheeses bring different qualities: Cheddar gives the sauce its familiar savoury character, Gruyère adds depth, and Parmesan contributes a sharper note. Cavatappi’s twists and ridges hold onto the sauce, while the lobster stays in distinct pieces on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 792 calories, 51g protein, 55g carbs, 40g fat.

The pasta supplies most of the carbohydrates, while butter, milk and cheese contribute much of the fat. Lobster and the three cheeses provide protein, with the dairy and cheese also contributing to the dish’s richness. Balance a serving with a green salad or steamed vegetables.

Get the lobster ready

Thawed tails: make sure frozen lobster is completely thawed before steaming so it cooks evenly. Steam until the meat reaches 57°C (135°F), then cool it in the ice bath before cutting open the shells.

Keep the pieces chunky: roughly chopped lobster is easier to distribute over the pasta and remains recognisable after baking. The recipe places it on top rather than stirring it through the sauce.

Build a smooth cheese sauce

Flour base: whisk the flour into the melted butter for about 45 seconds before adding the milk. This step combines the flour with the fat, helping the sauce thicken as it cooks.

Add gradually: whisk the milk for about 5 minutes, then stir in the cheese by handfuls. Let each addition begin to melt before adding more, and keep stirring until the sauce is smooth.

Keep the pasta and bake in balance

Al dente pasta: cook the cavatappi according to the packet directions, stopping when it still has a slight firmness. It will spend another 20–25 minutes in the oven.

Golden top: spread the coated pasta in a greased baking dish, add the lobster and finish with the reserved cheese. Bake at 200°C (400°F) until the surface is golden, then rest the dish for 5 minutes before serving.

Serving and timing

This is a substantial, rich dish, so it works well in smaller portions alongside steak and a simple green vegetable or salad. The chives add a fresh, savoury finish just before serving.

The total preparation and cooking time is about 64 minutes. You can prepare the lobster while the water heats and the pasta cooks, as the recipe directs, but allow the sauce and baking stages their full time.

Choosing the cheese

Shred the cheeses for the sauce rather than using pre-shredded cheese if convenient; freshly shredded cheese tends to blend more readily. Keep the reserved half-cup separate so it is ready for the topping.

Room-temperature milk is specified for the sauce. Have it measured before you start whisking the flour and butter, so it is ready to pour in.

Recipe notes & tips

• Thaw frozen lobster tails completely before steaming.
• Use an instant-read thermometer to check that the lobster reaches 57°C (135°F).
• Keep the pasta al dente, as it continues cooking in the oven.
• Add the cheese in handfuls and stir between additions for a smoother sauce.
• Grease the baking dish before adding the coated pasta.
• Let the bake rest for 5 minutes before serving so it is easier to portion.

Variations

• Extra chives: add a little more chopped chive at the table for a fresher finish.
• Different pasta: use another short pasta shape if cavatappi is unavailable.
• Cheese blend: keep the three-cheese balance but adjust the proportions to suit the cheeses you have.
• Individual servings: divide the mixture between smaller greased ovenproof dishes and bake until golden.
• Steak dinner: serve a smaller portion alongside steak and a green salad.

Common mistakes to avoid

• Adding frozen lobster: thaw the tails completely first so they steam evenly.
• Overcooking the pasta: stop at al dente because the pasta continues to cook in the oven.
• Adding cheese all at once: stir it in a handful at a time to help the sauce melt smoothly.
• Boiling the sauce hard: whisk over a controlled heat while it thickens to keep it smooth.
• Skipping the rest: leave the bake for 5 minutes after taking it out of the oven before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in the oven or microwave; a splash of milk can help loosen the sauce if it has thickened.

Frequently asked questions