Seafood lovers know the worth of lobster mac and cheese.
But since it’s a high-quality, restaurant-style meal, can you make it at home? Can you make it as Ruth Chirs makes the dish with heavenly taste?
The answer is affirmative. You can indeed make the best Ruth Chris lobster mac and cheese at home, but be careful with the cooking process. Pick the ingredients carefully and follow the right track, you will love the outcome.
And, guess the best part? This recipe doesn’t require too much time or effort. So, let’s see what we’re talking about.
- 1 Overview of Ruth Chris Lobster Mac and Cheese
- 2 Ruth Chris Lobster Mac and Cheese Recipe
- 3 Extra Tips for The Best Ruth Chris Lobster Mac and Cheese
- 4 Things to Avoid While Making Ruth Chris Lobster Mac and Cheese
- 5 Recipe Variations
- 6 Frequently Asked Questions
Overview of Ruth Chris Lobster Mac and Cheese
If you’re planning to spruce up the traditional mac and cheese recipe, Ruth Chris’s lobster mac and cheese recipe is a must-try for you.
‘Ruth Chris’- this name was given after Ruth Fertel, a successful working mom who was bold enough to buy a restaurant in 1965. She named the restaurant ‘Chris Steak House’ and that’s where the name came from.
People might say that lobster doesn’t go with cheese, but this recipe will prove this statement wrong. Cheese doesn’t lower the lobster’s flavor; it prolongs the taste instead.
The key ingredients of this recipe are pasta, cheese, lobster, flour, etc. Other ingredients like butter, milk, onion, garlic, etc., are added for the sweet and savory taste of the dish. Overall, you’ll love the experience with Ruth Chris’s special lobster mac and cheese recipe.
Ruth Chris Lobster Mac and Cheese Recipe
We’re going to share a large batch of cooking that’s enough for eight people. The prep time may take around 20 minutes, whereas cooking requires nearly 30 minutes.
- Small shaped pasta (dry): 8 ounce
- Lobster meat (cooked): 16 ounce
- Extra-sharp cheddar cheese (grated): 2 cups
- Gruyere cheese: 1 cup
- Unsalted butter: ½ cup
- Panko Japanese breadcrumbs
- Heavy whipping cream: ¾ cup
- Kosher salt: 2 tablespoon
- All-purpose flour: ¼ cup
- Mustard powder: 1 tablespoon
- Whole milk: 4 cup
- Ground nutmeg: ½ tablespoon
- Parmesan cheese: ½ cup
- Chopped parsley
- Start by preheating your oven to 425℉.
- Take a baking dish (9 by 13”) and grease it.
- Pour fresh water into a large pot and add salt to it. Prepare a medium-high heat source and place the pot over it. Let the water boil. Once the water boils, add the pasta and stir now and then. When the pasta is underdone, drain it and keep it in another bowl.
- Take another large pot and place it over medium-low heat. Add butter to it, and give it some time to melt properly. Then, sprinkle flour over it.
- Whisk the flour and butter until it becomes a roux. Now, cook the roux for around 5 minutes (stir it frequently) and wait for it to get a golden-brown color. Gently pour the cream and milk into it and whisk them to get lumps-free, smooth sauce.
- Now, raise the heat to medium-high and stir in the nutmeg. Continue whisking and boiling the sauce for a while.
- Let the heat down to medium and keep simmering the mixture as long as it’s about to cover the back of a spoon. It should take around 5 minutes.
- This time, add mustard powder, pepper, and salt, and continue stirring.
- Start adding the cheese, one cup by one cup. Keep whisking throughout the time, and make sure every cheese cup melts appropriately before adding another one.
- Now, take away the cheese from the heat source. Get back to the drained pasta and coat it with the sauce. Fold the mixture into the lobster meat.
- Look behind and go to the greased baking dish. Add the macaroni mixture to it then. Line a baking tray using aluminum foil or parchment paper. After that, spread the macaroni mixture on the tray.
- Use butter to stir the panko breadcrumbs. Then, sprinkle the toppings on your pasta.
- Get back to your preheated oven and place your baking dish inside. Set the duration to 25 minutes. Meanwhile, your food should turn golden brown.
- Take some chopped parsley to garnish the dish.
This is it. Now, serve the dish hot and enjoy!
- Calories: 846 kcal
- Fiber: 2 g
- Protein: 38 g
- Carbs: 63 g
- Fat: 48 g
- Sugar: 9 g
- Sodium: 1324 mg
- Calcium: 687 mg
- Potassium: 506 mg
- Iron: 2.2 mg
- Vitamin A: 1550 IU
- Cholesterol: 213 mg
- Vitamin C: 0.2 mg
- Saturated fat: 28 g
Extra Tips for The Best Ruth Chris Lobster Mac and Cheese
- If you want a mouth-watering twist to the recipe, add one pound of shrimp or cowfish to it.
- Season the lobster meat with Cajun spices before you start cooking it. It will add a spicy twist to the dish.
- If you ask for real crab substitutes, well, you can use many fresh kinds of seafood (even imitation crab meat). It’s okay not to use the real crab every time you make the dish.
- You can customize ingredients based on your preference. Adding thyme or tarragon is a great way to add flavors.
- Do you want an earthy flavor to the recipe? If yes, consider adding one cup of mushrooms (sliced).
- While using different seasoning mixes in one recipe, adjust the salt frequently as other brands have different amounts of salts.
Things to Avoid While Making Ruth Chris Lobster Mac and Cheese
- Don’t make lobster mac and cheese ahead of time and refrigerate. Instead, start working when you have some time on your hands.
- Neither overcooks the pasta nor the lobster. The lobster should be juicy and tender, and it’s best if they’re orange in color.
- Try not to use low-fat cheese for this recipe; choose full-fat cheese instead.
- Don’t add too much salt as seafood contains sodium. Or, sodium can raise the overall level of salt in the dish.
Pro tip: Try to purchase frozen lobster to enjoy the recipe throughout the year without spending too much money (lobster is quite expensive). If you think you’ll buy live lobster and store it in the freezer, it’s a hell of a lot of work. Because storing living lobster isn’t the easiest thing in the world.
This section is for people who constantly seek different ingredients to add a whole new flavor to traditional recipes.
- Cheese: While cheddar cheese is most commonly used for mac and cheese recipes, you can also try Monterey Jack, Fontina, and even soft cheese (e.g., garlic & herb Boursin).
- Protein: You can name it ‘seafood mac and cheese’ (chuckles) by adding lump crab meat or shrimp to the recipe.
- Herbs: Try chives in the recipe; I recommend it. Other herbs like green onions, parsley, and fresh chopped dill will go amazingly.
Frequently Asked Questions
What’s The Best Way to Lobster Mac and Cheese?
Simply place the leftovers in an airtight container and keep them in the refrigerator for a maximum of 3 days. For reheating mac and cheese, preheat your oven at 425℉ and set the duration to 10 minutes or more if needed.
What Would Be a Good Side Dish for Lobster Mac and Cheese?
Although Ruth Chris lobster mac and cheese can be enough, it’s great to pair a simple salad with the dish. The mouthwatering dish goes perfectly with fresh arugula and pear salad; it’s highly recommended!
What Is Causing My Lobster Mac and Cheese to Be So Greasy?
Maybe you are letting the sauce for too long or overheating the cheese. To make sure that the fat doesn’t separate out of the cheese, you need to avoid overheating it. Otherwise, an oily sauce will be the result that you never want.