Lobster Mac and Cheese Ruth Chris Recipe - Copycat Guide

Make Ruth's Chris lobster mac and cheese with 1 lb lobster meat and cavatappi pasta.

Build roux from butter and flour.

Add cream and milk.

Melt cheddar, gruyere, parmesan, romano into sauce.

Gently mix pasta, lobster, sauce.

Top with buttered panko and parmesan.

Bake at 375°F for 25-30 minutes until golden and 165°F.

Shred cheese fresh.

Work quickly.

Do not overmix.

Gather ingredients for Ruth's Chris lobster mac and cheese

Core ingredients

You need quality lobster meat and pasta. Fresh lobster gives best flavor but frozen works.

Four-cheese blend

Sharp cheddar forms the base. Parmesan adds nuttiness. Gruyere gives meltability. A touch of Romano boosts flavor.

• Sharp white cheddar: 2 cups shredded
• Gruyere cheese: 1 cup shredded
• Parmesan cheese: 1/2 cup grated
• Pecorino Romano: 1/4 cup grated

Seasonings

Simple seasonings elevate the sauce. Garlic powder works better than fresh garlic here.

• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Garlic powder: 1/2 tsp
• Ground mustard: 1/4 tsp
• Cayenne pepper: pinch

Crispy topping

Panko breadcrumbs create the signature crunchy crust. Butter binds them. Extra parmesan adds flavor.

Prep lobster meat and cook pasta

Prepare the lobster

For fresh lobster, bring large pot of salted water to boil. Add two 1.5-pound live lobsters. Cover and cook 8-10 minutes until shells turn bright red. Transfer immediately to ice bath to stop cooking. This prevents rubbery texture.

Twist off claws and knuckles. Crack with lobster cracker or heavy knife. Remove tail by twisting body. Split tail lengthwise with kitchen shears. Extract all meat. Check for shell fragments. Chop into 1-inch chunks. You need exactly 1 pound meat.

For frozen lobster tails, thaw overnight in refrigerator. Never thaw at room temperature. Pat completely dry. Excess water dilutes the cheese sauce. Chop into same 1-inch pieces.

Cook the pasta

Fill large stockpot with 4 quarts water. Add 2 tablespoons kosher salt. Bring to rapid boil. Add 1 pound cavatappi pasta. Stir immediately to prevent sticking.

Cook 2 minutes less than package al dente time. Pasta should have firm bite. It absorbs sauce and bakes later. Scoop out 1 cup pasta water before draining. This starchy water thins sauce if needed.

Drain pasta in colander. Rinse under cold water 30 seconds. This stops cooking and removes surface starch. Shake colander well. Set aside.

Essential tools

• Lobster cracker or heavy chef's knife
• Small fork for knuckle meat
• Kitchen shears for tail
• Large stockpot (minimum 6-quart)
• Mesh strainer or spider

Make creamy cheese sauce from scratch

Build the roux

Melt 4 tbsp butter in heavy-bottom saucepan over medium heat. Whisk in 1/4 cup flour. Cook exactly 2 minutes while stirring constantly. Mixture should look like wet sand. Prevent browning. This roux thickens sauce without lumps.

Add dairy slowly

Pour 1 cup cold milk in thin stream while whisking vigorously. Add 2 cups heavy cream. Continue whisking. Bring to gentle simmer. Cook 5 minutes until sauce coats back of spoon. Reduce heat to lowest setting. Sauce must never boil after adding dairy.

Melt cheese properly

Remove pan from heat completely. Add shredded cheddar and gruyere one handful at time. Whisk each handful until fully melted before adding next. Add parmesan and romano last. Sauce should be perfectly silky. If too thick, whisk in reserved pasta water 1 tbsp at time until right consistency.

Season correctly

Add 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp ground mustard, pinch cayenne. Stir thoroughly. Taste sauce. Adjust salt if needed. Keep warm on lowest heat. Stir every few minutes to prevent skin forming.

Combine everything and add breadcrumb topping

Mix pasta and lobster

Dump drained pasta into extra-large mixing bowl. Add chopped lobster meat. Pour hot cheese sauce over top. Use silicone spatula to fold gently. Coat every piece evenly. Work quickly while sauce stays warm. If sauce seems too thick, add reserved pasta water 2 tbsp at time. Mixture should be very creamy and loose. It thickens as it bakes. Check for any dry pasta spots. Add more sauce if needed. You want every noodle covered completely. The mixture should look almost too wet. That's correct. Temperature should be around 160°F. If it cools below 140°F, sauce sets and won't coat properly. Work in batches if your bowl is too small. Better to mix twice than spill hot sauce. Keep lobster chunks large. They shrink slightly during baking.

Prepare breadcrumb topping

Melt 2 tbsp butter in microwave for 30 seconds. Combine with panko and parmesan. Mix until crumbs look like wet sand. This creates signature crunch. Set aside.

Make sure butter coats all crumbs evenly. Dry spots burn. The mixture should clump slightly when squeezed. If too dry, add more melted butter 1 tsp at time. If too greasy, add more panko. Balance matters.

Assemble baking dish

Grease 9x13 inch baking dish with butter. Use pastry brush to coat sides and bottom. Transfer pasta mixture into dish. Spread evenly with spatula. Press down gently to fill corners. Eliminate air pockets. Sprinkle breadcrumb mixture over entire surface. Cover every inch. Press lightly so crumbs stick. Edges should have extra crumbs. They brown beautifully. Tap dish on counter once to settle contents. Level should be 1/2 inch below rim. Prevents overflow. Dish can be covered and refrigerated up to 4 hours at this stage. Bring to room temp 30 minutes before baking.

Bake until golden brown and serve immediately

Oven baking

Position rack in center. Preheat to 375°F. Place dish on middle rack. Bake uncovered 25-30 minutes. Top turns deep golden brown. Edges bubble vigorously. Center steams hot. Insert thermometer. Internal temp must hit 165°F. If top browns too fast, cover loosely with foil. Continue baking until correct temp. Total time should not exceed 35 minutes. Overbaking toughens lobster and dries sauce. Remove when done. Rest exactly 5 minutes. This thickens sauce slightly. Cutting too soon makes sauce runny.

Serving technique

Use large serving spoon. Scrape bottom for crispy edges. Each portion needs crunchy topping and creamy interior. Standard serving is 1.5 cups. Transfer to warmed plates. Cold plates cool dish too fast. Garnish with minced chives or parsley. Adds color and freshness. Serve immediately while top stays crisp. Sauce thickens as it cools. Do not let sit more than 10 minutes. Pair with acidic sides. Simple arugula salad with lemon vinaigrette cuts richness. Steamed asparagus works. Avoid heavy sides.

Storage and reheating

Cool leftovers at room temp no longer than 2 hours. Transfer to airtight container. Refrigerate up to 3 days. Freeze individual portions up to 1 month. Wrap tightly in plastic wrap then foil before freezing. Thaw frozen portions overnight in fridge. Never thaw at room temp. Reheating needs added moisture. Sauce thickens when chilled.

Stir halfway through reheating. Ensures even heating. Check temp reaches 165°F. Add more milk if sauce looks dry. Do not overheat. Lobster becomes rubbery.