Grilled Lobster Mac and Cheese

Ingredients

• 4 ounces lobster tails
• 1 pound elbow macaroni noodles (cooked to package instructions)
• ¼ cup butter
• 4 Tablespoons all-purpose flour
• 1 Tablespoon ground mustard powder
• 2 cups half and half
• 4 ounces cream cheese
• 3 cups white cheddar cheese (shredded)
• 1 ½ cups smoked gouda cheese
• ¼ cup butter
• 3 cloves garlic (minced)
• ¾ cup panko breadcrumbs
• ¼ cup Italian flat-leaf parsley (chopped)

Steps

1. 1

   Preheat the grill. Set your grill up for two-zone grilling, with an overall temperature of 400 degrees F.

2. 2

   Prepare the lobster. Spit the lobster tails open with a pair of sharp kitchen shears, then season with salt and pepper.

3. 3

   Grill the lobster. Place the lobster tails split-side down, close the lid, and allow to cook for 4-5 minutes. Once the lobster reaches an internal temperature of 145 degrees F using a meat thermometer, remove it to a cutting board and chop.

4. 4

   Make the pasta. Make the macaroni (or your favorite pasta) according to the package instructions. Drain with a colander, then set aside.

5. 5

   Make cheese sauce. Melt butter in a cast-iron skillet or pan over medium heat. Whisk in flour to form a roux, then add the shredded cheese, cream cheese, half and half, and mustard powder. Stir until everything is incorporated, and the cheese is melted fully.

6. 6

   Make the breadcrumb topping. In a small pan, melt the butter over medium-low heat, then add in the minced garlic and cook until fragrant. Add in the bread crumbs, and cook until toasted. Remove from the heat, then stir in the parsley.

7. 7

   Assemble, serve, and enjoy. Add the cooked noodles to the cheese sauce, then stir in about ⅔ of your cooked lobster, saving the rest for topping. Scoop generous portions of lobster mac into serving dishes, then sprinkle with breadcrumb topping and remaining lobster. Serve and enjoy!