Smoked Lobster Mac and Cheese
This Smoked Lobster Mac and Cheese takes a classic comfort food to the next level with tender chunks of whole lobster, a rich homemade cheese sauce, and a hint of wood-fired smoke from the FlexFlame. A blend of sharp old cheddar, nutty Gruyère, and Parmesan creates an ultra-creamy sauce that perfectly coats every bite of pasta before being smoked until golden and bubbly. It's an impressive meal for special occasions that's surprisingly easy to make.
Ingredients
- 140 g macaroni or cavatappi pasta
- 1 whole cooked lobster meat removed and roughly chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1½ cups packed shredded cheese ¾ cup old cheddar, ¾ cup Gruyère
- ¼ cup freshly grated Parmesan cheese
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
Instructions
- Preheat your FlexFlame smoker to 425°F.
- Bring a large pot of salted water to a boil and cook the pasta until 1–2 minutes shy of al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Slowly whisk in the milk until smooth. Continue whisking until the sauce begins to thicken.
- Stir in the salt, pepper, garlic powder, smoked paprika, and cayenne.
- Remove the saucepan from the heat and gradually stir in the old cheddar, Gruyère, and Parmesan until the sauce is smooth and creamy.
- Fold the cooked pasta and chopped lobster meat into the cheese sauce until evenly coated.
- Transfer the mixture to a lightly greased cast iron skillet or oven-safe baking dish.
- Place the dish onto the FlexFlame and smoke at 425°F for 25 minutes, or until the top is bubbling and lightly golden with a subtle smoky flavour.
- Allow the mac and cheese to rest for 5 minutes before serving. Garnish with additional Parmesan, chopped parsley, or extra lobster if desired