Lobster Mac and Cheese #glutenfree


Although I don’t eat fish or seafood 99.999% of the time because of mercury or possible dioxins, plastics or other contaminants absorbed into fish or seafood, this recipe is one of the rare occasions that I use lobster meat.  I really like the sweetness of the lobster with the Applewood smokiness of the cheese.  It is really decadent!

1 box Quinoa pasta (8 oz), cooked
2 cups Lactose-free whole milk
4 tbsp unsalted butter, divided
1/4 cup gluten-free all purpose flour (I use Better Batter for this recipe)
5 oz Gruyere, grated
3 oz extra sharp cheddar cheese, grated
3 oz Applewood smoked mozzarella, grated
1/2 tbsp salt
1/4 tsp ground pepper
1/4 tsp nutmeg
2-3 lobster tails (or meat from 1 lobster), steamed and shredded
3/4 cup gluten-free fresh white breadcrumbs
light agave nectar, to taste


Ingredients for Gluten-free Lobster Mac and Cheese

Preheat oven to 375 degrees F.  Steam lobster and shred, set aside.  Cook quinoa pasta 3 -4 minutes less than directions require, set aside.  Heat milk in small sauce pan or microwave but don’t let it boil.


In a small Dutch oven (2.5 quarts), melt 3 tbsp butter and add the flour.   Whisk over low heat for two minutes.  Add the hot milk and keep whisking for a few minutes more until it thickens.


Take off the heat and add cheeses, nutmeg, salt, pepper and about 1 tbsp agave.


Add cheese mixture to the cooked pasta and lobster in an 8×8 casserole.


Melt the remaining 1 tbsp butter and mix with breadcrumbs. Sprinkle over the top.  Bake uncovered for 30-35 minutes.


Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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