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. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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