Ruth's Chris Lobster Mac and Cheese Recipe (Copycat)

Ruth's Chris lobster mac and cheese combines sharp cheddar, Gruyère and Parmesan with fresh lobster tails.

Shred cheese fresh and cook pasta al dente.

Make a roux, add warm milk, then melt cheese off heat.

Fold in lobster, top with buttered breadcrumbs, bake at 375°F for 20-25 minutes.

Ruth's Chris lobster mac and cheese features a three-cheese blend with tender lobster meat.

Three-cheese blend creates signature depth

Sharp cheddar provides bold tang. Gruyère adds nutty richness. Parmesan delivers salty umami. The ratio matters. Use equal parts cheddar and Gruyère with half as much Parmesan.

Some recipes add fontina for extra smoothness. Always shred cheese yourself. Pre-shredded cheese contains cellulose that prevents smooth sauce. Block cheese melts better.

Lobster preparation technique

Use two fresh lobster tails (8-10 oz each). Split shells lengthwise. Grill over medium heat 5-7 minutes. Steam 6-8 minutes as alternative. Cook until meat firms up and turns opaque. Let cool. Remove meat carefully. Chop into ½-inch pieces. This size distributes evenly without overpowering each bite. Fold lobster in gently with rubber spatula to preserve texture. Frozen lobster works as backup. Shrimp or crab substitute in a pinch.

Critical execution steps

• Cook elbow macaroni 2 minutes less than package directions for al dente texture
• Create roux with 4 tbsp butter and 4 tbsp flour over medium heat
• Whisk in 2 cups warm milk gradually to prevent lumps
• Simmer sauce until it coats a spoon
• Remove from heat before adding cheese
• Melt cheeses slowly to avoid separation
• Fold lobster in gently
• Transfer to buttered baking dish
• Top with buttered breadcrumbs mixed with Parmesan
• Bake at 375°F for 20-25 minutes until golden

The dish contains 500-620 calories per serving. Total time ranges from 35 minutes to 1 hour 20 minutes depending on method. Some versions add garlic powder or nutmeg for subtle warmth. Serve immediately for best texture. Store leftovers up to three days. Reheat gently to prevent sauce breaking.

Key ingredients include fresh lobster tails, sharp cheddar, Gruyère, and Parmesan cheeses.

Fresh lobster tails selection and prep

Two fresh lobster tails weighing 8-10 ounces each provide optimal meat-to-pasta ratio. Split shells lengthwise with kitchen shears. Grill over medium heat for 5-7 minutes or steam for 6-8 minutes until meat turns opaque and firm. Cool completely before removing meat. Chop into ½-inch pieces for even distribution. Frozen lobster works as substitute. Shrimp or crab serve as alternatives. One pound of lobster meat yields four generous servings.

Three-cheese blend breakdown

Sharp cheddar delivers bold tang and smooth melt. Gruyère contributes nutty richness and creamy texture. Parmesan adds salty umami punch. Use block cheese and shred yourself. Pre-shredded cheese contains cellulose that prevents smooth sauce formation. The ratio matters for signature flavor. Some variations incorporate fontina for extra creaminess.

Supporting ingredients

• 8 oz elbow macaroni, cooked al dente (2 minutes less than package directions)
• 4 tbsp unsalted butter for roux
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed to prevent lumps
• ¼ cup buttered breadcrumbs mixed with Parmesan for topping
• Optional: pinch of cayenne, garlic powder, or nutmeg

Whole milk creates richer sauce than low-fat alternatives. Unsalted butter lets you control sodium levels. Freshly grated Parmesan melts better than pre-grated. Some recipes add ¼ tsp white pepper for subtle heat. The pasta shape matters. Elbow macaroni holds sauce well. Ridged penne works as substitute. Cook pasta in salted water for flavor. Reserve pasta water to thin sauce if needed. Quality ingredients elevate this dish from ordinary to steakhouse-worthy.

Cook pasta al dente, prepare cheese sauce with roux, fold in lobster, then bake.

Pasta preparation

Cook elbow macaroni 2 minutes less than package directions for al dente texture. Pasta continues cooking in oven. Overcooked macaroni turns mushy. Salt cooking water heavily. Reserve ½ cup pasta water to thin sauce if needed. Drain but do not rinse. Ridged penne works as substitute.

Roux and cheese sauce foundation

Melt 4 tbsp butter in large saucepan over medium heat. Whisk in 4 tbsp all-purpose flour. Cook 1-2 minutes until golden paste forms. Gradually add 2 cups warm whole milk, whisking constantly to prevent lumps. Simmer 5-7 minutes until sauce coats spoon. Remove from heat before adding cheese.

Cheese incorporation technique

Remove sauce from heat completely. Add shredded cheese in small handfuls. Stir until melted before adding more. Use sharp cheddar, Gruyère, and Parmesan. Never boil cheese sauce. If too thick, add reserved pasta water. Optional: pinch of cayenne, garlic powder, or nutmeg.

Lobster folding and assembly

Gently fold chopped lobster meat into cheese sauce with rubber spatula. Use ½-inch pieces for even distribution. Preserve lobster chunks. Add drained pasta. Mix until coated. Transfer to buttered 9x13-inch baking dish. Spread evenly.

Baking and finishing

Combine ¼ cup breadcrumbs with 2 tbsp melted butter and 2 tbsp Parmesan. Sprinkle over top. Bake uncovered at 375°F for 20-25 minutes until golden brown and bubbling. Do not overbake. Center should remain creamy. Broil last 2 minutes for extra crisp topping. Let rest 5 minutes before serving.

• Preheat oven to 375°F before assembly
• Bake uncovered for even browning
• Internal temperature should reach 165°F
• Let rest 5 minutes to set

Total time ranges 35-50 minutes. Some recipes extend to 1 hour 20 minutes. The dish contains 500-620 calories per serving. Serve immediately while hot and creamy. Store leftovers up to three days. Reheat gently to prevent sauce breaking.

Shred cheese fresh and keep pasta al dente for perfect texture.

Fresh cheese shredding technique

Pre-shredded cheese contains cellulose and anti-caking agents that prevent smooth melting. Shred cheese yourself using a box grater or food processor. This creates a creamier sauce that coats pasta evenly. Hard cheeses like Parmesan and Gruyère shred best when cold. Let shredded cheese reach room temperature before adding to sauce for faster melting. Buy cheese in blocks. For this recipe shred 8 oz sharp cheddar, 4 oz Gruyère, and 2 oz Parmesan. Shred just before using. Store shredded cheese in airtight container if prepping ahead. Bring to room temp 30 minutes before cooking.

Pasta cooking method

Cook elbow macaroni 1-2 minutes less than package directions for al dente texture. Pasta continues cooking during baking. Overcooked pasta becomes mushy and ruins the dish. Use 4 quarts water per pound pasta. Add 2 tablespoons salt to boiling water. Taste pasta 2 minutes before timer ends. Pasta should have slight firmness when bitten. Drain immediately. Optional: shock in cold water to stop cooking process completely. Toss drained pasta with teaspoon olive oil to prevent sticking while preparing sauce.

Timing and temperature guide

Texture checkpoints

• Cheese sauce: coats spoon without clumping
• Pasta: firm center when bitten pre-bake
• Lobster: opaque, tender, not rubbery
• Final dish: creamy interior, crispy top
• Leftovers: reheats without separating

Common mistakes to avoid

• Using pre-shredded cheese creates grainy sauce
• Overcooking pasta leads to mushy texture
• Adding cheese to boiling sauce causes separation
• Not salting pasta water enough results in bland dish
• Overbaking dries out lobster and sauce
• Skipping room temp cheese step slows melting
• Not stirring sauce constantly creates lumps

Serve hot as indulgent side or main course.

Portion sizes and serving styles

As a side dish serve 1 cup portions alongside steak or fish. For a main course increase to 2 cups per person. Ruth's Chris serves this as a premium side. Main course portions require 8 oz lobster meat per serving. Side portions use 4 oz lobster meat per person. The dish holds heat well due to its dense cheese sauce. Serve within 10 minutes of removing from oven for optimal texture.

Pairing suggestions

Presentation and temperature

Serve in pre-warmed ceramic ramekins or cast iron skillets to maintain temperature. Internal temperature should reach 165°F. Garnish with fresh chives or parsley. Add extra lobster claw meat on top for visual appeal. Dust lightly with smoked paprika. Serve on warmed plates to prevent cooling. The cheese sauce should bubble slightly at edges when served.

Make-ahead and storage

• Assemble dish up to 24 hours ahead, refrigerate covered
• Add 10 minutes to bake time if cooking from cold
• Store leftovers in airtight container up to 3 days
• Freeze up to 3 months, thaw overnight before reheating
• Reheat individual portions at 350°F for 15 minutes
• Add splash of cream when reheating to restore moisture

Common service mistakes

• Letting dish cool before serving causes sauce to seize
• Over-portioning as side dish overwhelms main course
• Skipping pre-warmed serving dishes leads to rapid cooling
• Not checking internal temperature risks serving lukewarm centers
• Reheating at too high temperature breaks sauce and toughens lobster