Bringing together creamy mac & cheese with tender lobster meat makes this Lobster Mac And Cheese Ruth Chris Recipe a go-to comfort dish in my kitchen.
The moment I first tasted the rich, cheesy bite of the Ruth Chris Lobster Mac And Cheese, I knew I had to recreate that dish at home. Whether it’s for a family dinner or a special meal with guests, this recipe always gets people talking.
I’ve made it a bunch of times now, and every time I make it, someone asks for the recipe. So here I am—sharing it with you like I would with a good friend, right from my home kitchen.
What Is Ruth’s Chris Lobster Mac?
It’s a rich, creamy Lobster Mac & Cheese served at Ruth’s Chris Steak House. What sets it apart is the bold mix of cheeses, the fresh lobster meat, and the perfect baked topping.
It’s luxurious but simple at heart—mac & cheese elevated with seafood flavors that make it a full-on meal, not just a side.
Copycat Lobster Mac And Cheese Ruth Chris Recipe
Creamy, rich, and full of fresh lobster meat, this Lobster Mac And Cheese Ruth Chris Recipe is the real deal.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Cuisine: American
- Course: Main Course
- Difficulty Level: Medium
- Yield: 6 servings
- Calories Per Serving: Approx. 540 kcal
Ingredients
Here’s everything you’ll need to recreate that buttery, cheesy Lobster Mac & Cheese magic.
For the Pasta and Lobster:
- 12 oz elbow macaroni (cooked and drained)
- 2 lobster tails, cooked and chopped into bite-sized pieces
For the Cheese Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warm)
- 1 1/2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 1/2 tsp garlic powder
- 1/4 tsp mustard powder
- 1/8 tsp ground nutmeg
- Salt, to taste
- Black pepper, to taste
Optional Topping:
- 1/4 cup Parmesan cheese (for sprinkling)
- 2 tbsp buttered breadcrumbs or crushed Ritz crackers
Ingredient Note: You can substitute Gruyère with Fontina or Mozzarella for a milder taste. For lobster, pre-cooked frozen lobster meat works if fresh tails aren’t available.
Step-By-Step Instructions
1. Cook Your Pasta And Lobster
Boil the elbow macaroni until just al dente. Drain it and set aside. Cook lobster tails (steamed or boiled), then remove the meat from the shells and chop into bite-sized chunks.
Tip: Don’t overcook the pasta—it’ll continue cooking in the oven later.
2. Make The Cheese Sauce
Melt butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook for 2-3 minutes. Slowly pour in the warm milk, whisking constantly to avoid lumps. Let it simmer until slightly thickened (about 5 minutes).
Add cheddar, Gruyère, and Parmesan cheese gradually while stirring until the sauce is smooth and creamy. Stir in garlic powder, mustard powder, nutmeg, salt, and pepper.
3. Combine Pasta, Lobster, And Sauce
Fold in the cooked pasta and chopped lobster meat. Mix gently to coat everything evenly in the cheese sauce.
4. Bake The Dish
Preheat the oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Sprinkle the top with extra Parmesan and breadcrumbs (if using). Bake for 15-20 minutes until golden on top and bubbling around the edges.
5. Let It Rest And Serve
Let it cool for 5 minutes before serving. This helps everything firm up a bit and gives the best bite.
Do Cheese And Lobster Go Well Together?
Absolutely! The salty, buttery sweetness of lobster pairs beautifully with the bold flavors of cheese—especially cheddar, Gruyère, and Parmesan. The blend brings out the richness of the lobster mac and cheese without overpowering the seafood taste.
What To Eat With Lobster Mac And Cheese Ruth’s Chris?
This Ruth Chris Lobster Mac and Cheese is filling on its own, but if you want to round out the meal, serve it with:
- Garlic green beans or roasted asparagus
- A crisp Caesar salad
- A glass of Chardonnay or a light white wine
- Warm dinner rolls or garlic bread
Personal Tips For The Perfect Lobster Mac & Cheese
- Use fresh cheese, not pre-shredded. It melts better and gives a creamier finish.
- Warm your milk before adding to the roux—it prevents clumping.
- Cook lobster just right. Overcooked lobster gets rubbery.
- Want more crunch? Add a layer of crushed butter crackers before baking.
- Don’t skip the nutmeg! Just a pinch makes the flavor deeper without being overpowering.
How To Store Lobster Mac And Cheese?
If you have leftovers (which doesn’t happen often in my house), place them in an airtight container and refrigerate for up to 3 days. Make sure the dish cools completely before sealing.
How To Reheat Lobster Mac And Cheese?
Reheat in the oven at 350°F, covered with foil, for about 15 minutes until warm. Or pop a portion in the microwave for 1-2 minutes. Add a splash of milk before reheating to keep it from drying out.
Frequently Asked Questions
Can I Use Frozen Lobster Meat For This Recipe?
Yes, just thaw it completely and pat it dry before using.
What’s The Best Pasta For Lobster Mac And Cheese?
Elbow macaroni works best, but cavatappi or shells also hold the sauce well.
Can I Make This Ahead Of Time?
Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.
Is This Dish Kid-Friendly?
Yes! It’s creamy and cheesy—just go light on the pepper if you’re serving little ones.
Can I Freeze Lobster Mac And Cheese?
It’s best fresh, but you can freeze portions for up to a month. Reheat with added milk for moisture.
I hope you give this Lobster Mac And Cheese Ruth Chris Recipe a try. Whether you’re recreating that restaurant magic or just want a cozy, comforting meal at home, this one never disappoints.
If you do make it, I’d love to hear how it turns out! Leave a comment, tag me, or share it with someone who loves lobster mac and cheese as much as we do.
Until next time—happy cooking, from my kitchen to yours!
Lobster Mac And Cheese Ruth Chris Recipe At Home
Ingredients
For the Pasta and Lobster:
- 12 oz elbow macaroni cooked and drained
- 2 lobster tails cooked and chopped into bite-sized pieces
For the Cheese Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warm
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/2 tsp garlic powder
- 1/4 tsp mustard powder
- 1/8 tsp ground nutmeg
- Salt to taste
- Black pepper to taste
Instructions
Cook Your Pasta And Lobster
- Boil the elbow macaroni until just al dente. Drain it and set aside. Cook lobster tails (steamed or boiled), then remove the meat from the shells and chop into bite-sized chunks.
- Tip: Don’t overcook the pasta—it’ll continue cooking in the oven later.
Make The Cheese Sauce
- Melt butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook for 2-3 minutes. Slowly pour in the warm milk, whisking constantly to avoid lumps. Let it simmer until slightly thickened (about 5 minutes).
- Add cheddar, Gruyère, and Parmesan cheese gradually while stirring until the sauce is smooth and creamy. Stir in garlic powder, mustard powder, nutmeg, salt, and pepper.
Combine Pasta, Lobster, And Sauce
- Fold in the cooked pasta and chopped lobster meat. Mix gently to coat everything evenly in the cheese sauce.
Bake The Dish
- Preheat the oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Sprinkle the top with extra Parmesan and breadcrumbs (if using). Bake for 15-20 minutes until golden on top and bubbling around the edges.
Let It Rest And Serve
- Let it cool for 5 minutes before serving. This helps everything firm up a bit and gives the best bite.
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