Ruth's Chris Lobster Mac and Cheese Recipe | Copycat Guide

Ruth's Chris lobster mac and cheese copycat recipe recreates the steakhouse classic at home using cavatappi pasta, Maine lobster, and white cheddar Gruyère blend.

Par-cook pasta one minute under al dente and steam lobster to 135°F.

Build a roux with butter and flour, whisk in warm heavy cream and milk, then add cheeses off heat to prevent graininess.

Fold in pasta and lobster, top with buttered breadcrumbs, and bake at 350°F for twenty minutes.

Rest five minutes before serving to allow the sauce to set.

Ruth's Chris lobster mac and cheese elevates comfort food with sweet lobster chunks nestled in velvety white cheddar and Gruyère sauce.

Ruth's Chris lobster mac and cheese transforms a childhood staple into a sophisticated steakhouse side. The dish combines cavatappi pasta—chosen for its spiral grooves that trap sauce—with generous chunks of sweet Maine lobster. A three-cheese blend creates the signature white cheddar sauce that defines this copycat recipe.

Flavor Profile

The taste balances rich and delicate elements. Sharp white cheddar provides tangy depth while Gruyère contributes nutty, slightly sweet notes. Heavy cream and butter build the velvety béchamel base. Fresh lobster meat adds briny sweetness that cuts through the richness. A whisper of nutmeg adds warmth without overpowering the seafood.

Texture Components

• Pasta: Cavatappi maintains firm bite against silky sauce
• Seafood: Lobster chunks remain tender and distinct
• Topping: Butter-toasted breadcrumbs add crunch contrast

Preparation Keys

Quality ingredients separate restaurant results from average attempts. Freshly shredded cheese melts smoother than pre-shredded varieties. Steaming lobster tails for one minute per ounce preserves tenderness—ice bath stops cooking immediately. Chopping meat into half-inch chunks distributes seafood evenly without overwhelming the pasta.

The dish appears on Ruth's Chris menus as a premium side alongside prime steaks. Home cooks recreate this copycat recipe for special occasions, though the technique remains accessible. Warm milk incorporates into the roux without lumps, creating the signature velvety texture that coats every piece of pasta.

You need cavatappi pasta, one pound of lobster meat, sharp white cheddar, Gruyère cheese, heavy cream, and buttered breadcrumbs for the topping.

Core Ingredients

Seasoning Blend

• Kosher salt: 1/2 teaspoon for sauce, plus generous amount for pasta water
• Black pepper: 1/2 teaspoon freshly ground
• Ground nutmeg: 1/2 teaspoon (signature warmth)
• Fresh chives: 1 teaspoon chopped (garnish)

Equipment Checklist

• Large pot for pasta
• Medium saucepan for warming milk
• Large saucepan or Dutch oven for cheese sauce
• 9x13 inch baking dish
• Small skillet for toasting breadcrumbs
• Whisk and wooden spoon
• Kitchen shears or lobster crackers

Ingredient Quality Tips

Freshly shredded cheese melts significantly smoother than bagged varieties. Cellulose powder added to pre-shredded cheese prevents clumping but creates grainy sauce texture. Whole lobster yields best flavor, though frozen tails work when thawed properly. Warm milk to steaming—not boiling—before incorporating into roux to prevent protein separation and lumps.

Cook pasta one minute less than al dente, steam lobster until 135°F, create a roux with butter and flour, then whisk in warm milk and cheeses off heat.

Step 1: Par-Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add cavatappi and cook for 6–7 minutes—exactly one minute less than the package al dente directions. The pasta continues cooking during baking; undercooking now prevents mushy texture later. Drain immediately and rinse under cold water to halt cooking. Toss with a drizzle of olive oil to prevent sticking.

Step 2: Steam the Lobster

Use kitchen shears to cut along the tail shell lengthwise. Extract meat in one piece if possible. Crack claws with a mallet or crackers. Chop all meat into ½-inch chunks.

Step 3: Build the Roux

Melt 6 tablespoons butter in a large saucepan over medium heat. When bubbling subsides and foam appears, add ½ cup all-purpose flour. Whisk constantly for 1–2 minutes until mixture smells nutty and turns pale golden. This removes raw flour taste while creating the thickening base. Do not brown the roux—pale color indicates proper doneness.

Step 4: Create the Béchamel

Gradually stream in 1 cup warm heavy cream and ½ cup warm whole milk while whisking vigorously. Add liquid in ½-cup increments initially to prevent lumps. Continue stirring until mixture thickens noticeably and coats the back of a spoon—approximately 2 minutes of gentle simmering. The sauce should bubble softly around the edges.

Step 5: Incorporate Cheeses

• Remove pot completely from heat source
• Add 1½ cups white cheddar one handful at a time, stirring until melted before next addition
• Fold in ½ cup Gruyère until smooth
• Season with ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon nutmeg
• Taste and adjust—sauce should be well-seasoned as it coats unseasoned pasta and lobster

Cheese added off heat prevents protein separation and grainy texture. If sauce seems thick, thin with 2–3 tablespoons warm milk.

Fold cooked pasta and chopped lobster gently into the cheese sauce, transfer to a baking dish, top with remaining cheese, and bake at 350°F for twenty minutes.

Combine Components

Add the par-cooked cavatappi to the cheese sauce. Fold gently with a wooden spoon until every spiral groove is coated. Add the chopped lobster meat and fold again—use a lifting motion rather than vigorous stirring to keep the seafood chunks intact. The mixture should look luxuriously creamy with visible lobster distributed throughout.

Assemble the Dish

• Grease a 9×13 inch baking dish with butter
• Transfer the mac and cheese mixture, spreading evenly
• Sprinkle remaining ½ cup shredded cheddar uniformly across the surface
• Prepare breadcrumb topping: melt 2 tablespoons butter in a small skillet, add 1 cup plain breadcrumbs, and toast until golden and nutty-smelling (1–2 minutes)
• Scatter buttered breadcrumbs evenly over the cheese layer

Bake

Rest and Serve

Remove from oven when the breadcrumb topping is deeply golden and the cheese at the edges is actively bubbling. Let stand for 5 minutes before serving—this allows the sauce to set slightly so portions hold their shape while remaining creamy. The dish will be extremely hot; the resting period prevents burned mouths and ensures the cheese sauce reaches its optimal texture.

Let the dish rest five minutes before serving alongside grilled steak or roasted asparagus for the ultimate steakhouse experience at home.

The Critical Rest

The five-minute rest period allows the cheese sauce to transition from molten liquid to silky, scoopable consistency. Cutting into the dish immediately causes the sauce to run, creating a soupy plate. During rest, the pasta absorbs excess moisture while the sauce sets slightly—maintaining creaminess without sacrificing structure. The internal temperature remains hot enough to serve, but the texture becomes optimal.

Classic Steakhouse Pairings

Wine Pairings

• Buttery Chardonnay: Matches the cream sauce weight; oak echoes cheese richness
• Crisp Sauvignon Blanc: Cuts through fat with citrus acidity; highlights lobster sweetness
• Light Belgian wheat beer: Carbonation cleanses palate between bites

Storage and Reheating

Refrigerate leftovers in an airtight container up to 3 days. Reheat individual portions at 50% microwave power for 2–3 minutes, stirring halfway. For larger quantities, cover with foil and bake at 325°F for 20–25 minutes until bubbly. Avoid freezing—the dairy sauce separates upon thawing, creating grainy texture.