Looking for the ultimate comfort food with a gourmet twist? Smoked Lobster Mac and Cheese combines creamy macaroni with smoked lobster to create an unforgettable dish that’s both easy to make and incredibly satisfying. Ideal for special occasions or impressing guests, this seafood pasta is a must-try for anyone looking to venture beyond traditional mac and cheese recipes. Its rich blend of cheeses and unique smoky flavor makes it a special occasion dish that stands out.
Smoked Lobster Mac and Cheese
Are you tired of the same old mac and cheese? Smoked Lobster Mac and Cheese is a game-changer. This unique blend of creamy macaroni and smoky lobster gives you a reason to celebrate any meal. It’s the kind of dish that turns a regular dinner into a special occasion. Not only does it taste amazing, but it’s also an easy-to-make recipe that doesn’t require professional cooking skills.
If you want to impress guests, this dish is a surefire winner. The smoked lobster adds a gourmet touch that elevates the entire dining experience. That added flair transforms a comfort food staple into something extraordinary. When you serve this, expect people to ask for seconds and the recipe.
Smoked Lobster Mac and Cheese is perfect for special occasions, impressing guests, or simply indulging yourself. It’s an elevated take on classic comfort food, combining mouthwatering flavors in an innovative and satisfying way. Make it once, and it’s likely to become a new favorite.
Why you’ll love this recipe…
- This no-drain mac and cheese recipe makes the creamiest mac and cheese EVER. It is so easy to whip up! I never make mac and cheese any other way.
- The lobster base adds a lot of flavor to the sauce and brings everything together.
- Smoke from our pellet grill is the perfect compliment to both the lobster AND the mac and cheese. It isn’t too much so that it is overpowering, but it adds a flavor element that you can’t get any other way!
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Lobster Mac and Cheese shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lobster tails
- Garlic salt
- Lobster base
- Salted butter
- Mustard powder
- Whole milk (or half and half)
- Cheddar or Colby jack
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How to make Smoked Lobster Mac and Cheese
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Turn the grill on and preheat to 200°F.
Prep the lobster tails by removing the shells. Season the lobster with the garlic salt and place it onto the smoker. Smoke until the internal temperature reaches 140°F. Cut into bite-sized pieces.
While the lobster is smoking, mac the mac and cheese.
Fold the lobster bites into the mac and cheese and place both into a grill-safe dish. Smoke for 20 minutes.
Try our Grilled Lobster Tails too!
Smoked Lobster Mac and Cheese FAQ
Can this recipe be made in advance?
Like most seafood, lobster mac is best served fresh and hot. I wouldn’t make this in advance on purpose. Leftovers are still amazing though, so don’t go throwing out whatever you don’t finish on day one.
What’s the best way to store and reheat leftovers?
Usually, I’d tell you to say the heck away from the microwave since there’s seafood in this, but with mac and cheese, it is a little more forgiving. Just make sure not to overdo it. Heat it until it is hot and steaming, but no more than that.
Are there any recommended substitutions or additions?
Sure! You can use a different type of cheese if you’d like. People also like tossing in some Buffalo sauce for an extra kick. Do you LOVE seafood? Throwing some shrimp on the grill with the lobster would make a great addition to this dish!
Try our Traeger Shepherd’s Pie!
More great pasta recipes to love!
- Hamburger Gravy with Creamy Garlic Chive Pasta
- Spaghetti Aglio e Olio
- Shrimp Udon with Miso Brown Butter
- Cajun Chicken Pasta
- Roasted Garlic Cream Sauce
- Traeger Pizza Pasta Hotdish
- Traeger Cheesy Italian Shells
- Traeger Smoked Cream Cheese Pasta
- Spaghetti and Meat Sauce
- Smoked Lemon Chicken Orzo Soup
- Traeger Boursin Pasta
- Penne Pomodoro
- Creamy Shrimp Alfredo
- 3 lobster tails
- 1/2 teaspoon garlic salt
- 6 cups water
- 1 tablespoon lobster base
- 4 tablespoons salted butter
- 1/4 teaspoon mustard powder
- 1 pound high quality pasta
- 1/2 - 1 cup whole milk or half and half
- 1 pinch cayenne (optional)
- 3 cups shredded cheese like cheddar or Colby jack
- 1/2 teaspoon paprika
- Preheat your smoker to 200°F. Split the lobster tails across the top, carefully remove the shells, and set them aside.
- Season the lobster meat with the garlic salt and place onto the grill. Let smoke for 30-40 minutes or until the internal temperature reaches 140°F.
- While the lobster is smoking, place the water, lobster base, butter, and mustard powder in a pan on the stove over high heat. Stir occasionally until combined, and bring up to a boil. Add the pasta once the water is boiling.
- Reduce the heat to bring it down to a simmer, and let the pasta cook, stirring frequently, for about 2/3 of the time called for on the package.
- Add the milk and continue to simmer until the pasta is al dente.
- Remove from the heat, stir in the cayenne and the shredded cheese. Add a little extra milk, if necessary, for the creamy, smooth texture you're looking for. Keep warm until the lobster is done.
- Once the lobster is cooked, remove it from the smoker and cut into bite-sized pieces.
- Fold into the mac and cheese.
- Sprinkle with paprika to garnish, and serve hot!
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Amount Per Serving: Calories: 530Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 126mgSodium: 738mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 32g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.