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Overhead photo of Lobster mac and cheese served inside a large bowl.
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5 from 2 votes

Smoked Mac and Cheese with Lobster

This smoked mac and cheese with lobster puts a fancy twist on an old favorite. This smoked gouda mac and cheese is so decadent.
Prep Time15 minutes
Cook Time48 minutes
Total Time1 hour 3 minutes
Servings: 9 Servings
Calories: 739kcal
Author: Karin and Ken

Ingredients

  • 1 lb noodles
  • 2 8 oz lobster tails
  • 4 tablespoon salted butter
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • Fresh parsley chopped as garnish

Bread Crumb Topping

  • 1 cup panko bread crumbs
  • ⅓ cup shredded parmesan cheese
  • ¼ cup salted butter melted
  • 1 teaspoon horseradish
  • 1 tablespoon lemon juice
  • ½ tablespoon old bay seasoning

Cheese Sauce

  • 4 oz block sharp white cheddar shredded
  • 2 oz block Gouda shredded
  • 4 oz block gruyere cheese shredded
  • 2 cups whole milk
  • 2 cups heavy cream
  • ¼ cup all purpose flour
  • 4 tablespoon salted butter
  • 1 cup diced yellow onion
  • 3 garlic cloves minced
  • 1 tablespoon minced shallot
  • 1 tablespoon sun dried tomato paste
  • 2 bay leaves
  • 1 teaspoon coarse black pepper

Instructions

  • Get out and measure your ingredients.
    Overhead photo of all the ingredients.
  • Set the smoker to 350 degrees and preheat for 15 minutes.
  • Boil and drain the noodles.
  • Add butter to a Dutch oven without the lid and melt in the smoker.
    Butter melting inside a Dutch oven.
  • Once melted, add onion, garlic, and shallot. Sauté for 5 minutes.
    Onion, garlic, and shallot added to the Dutch oven.
  • Whisk in the flour and cook for 3 minutes.
    Flour added to the Dutch oven.
  • Then, add sundried tomato paste, and pepper.
    Milk, cream, sundried tomato paste, and pepper added to the Dutch oven.
  • Followed by milk and cream.
    Pouring the milk into the Dutch oven.
  • Whisk well to combine. Top with bay leaves.
    Ingredients are cooked and garnished with two bay leaves.
  • Place the lid on the Dutch oven. Cook for 20 minutes.
    Dutch oven placed inside a smoker.
  • At the same time, place lobster tails directly on the grill grates and cook for 10 minutes.
    Lobster tails placed on the grill.
  • And bright colored.
    Cooked lobster tails on the grill.
  • Cut a slit down the tail and pry the meat out. If you need more information on how to do this check out our how to cut a lobster tail post.
    Cutting lobster tail shell with shears.
  • Chop lobster meat.
    Lobster meat chopped on a wooden cutting board.
  • Add lobster meat to a small cast iron skillet with 4 tablespoon butter, smoked paprika, and ½ tablespoon lemon juice.
    Lobster meat added to a cast iron skillet with butter, smoked paprika and lemon juice.
  • Place back into the smoker for 5 more minutes. Remove and set aside.
    Cast iron skillet placed inside the smoker.
  • Add panko, parmesan cheese, horseradish, lemon juice, and old bay seasoning in a small mixing bowl.
    Panko, parmesan cheese, horseradish, lemon juice, and old bay seasoning added to a small mixing bowl
  • Add parsley and stir until combined.
    Ingredients are mixed well. Fresh parsley is added.
  • Add melted butter.
    Pouring melted butter into the small mixing bowl.
  • Stir until blended.
    Ingredients are mixed well.
  • Remove Dutch Oven from the smoker.
    Dutch oven removed from smoker and placed onto a wooden table.
  • Add shredded cheese to the Dutch oven.
    Shredded cheeses added to the Dutch oven.
  • Stir until melted.
    Cheese is stirred until melted.
  • Add noodles to the cheese sauce.
    Noodles added to the sauce inside the Dutch oven.
  • Stir until coated.
    Noodles mixed well inside the Dutch oven.
  • Top with lobster meat.
    Lobster meat added to the Dutch oven.
  • And crumb mixture to top and place back into smoker without lid for 15 minutes.
    Crumb mixture added to the top of the lobster meat inside the Dutch oven.
  • Remove from smoker.
    Dutch oven removed from the smoker.
  • Serve.
    Closeup photo of a spoonful of mac and cheese.
  • Enjoy!
    Closeup photo of a wooden spoon digging into a Dutch oven with mac and cheese.
  • Every creamy bite!

Notes

  • Don't open the smoker lid unless you have to. The smoke and heat should stay inside the smoker where they can do their thing.
  • When shredding your cheese, use the fine side of the cheese grater. This will allow the cheese to melt faster.
  • Use an oven glove or let the lobster cool a bit before attempting to cut the shell and remove the meat.
Mmm...mac and cheese with lobster...what could sound more delicious? Well, I'll tell ya...take that awesome dish and pair it with a side or two and you'll have a meal that will make you the talk of the town!

Nutrition

Serving: 1Serving | Calories: 739kcal | Carbohydrates: 53g | Protein: 22g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 533mg | Potassium: 344mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1818IU | Vitamin C: 4mg | Calcium: 448mg | Iron: 2mg