Smoked Lobster Mac & Cheese Recipe | Lobster Mac & Cheese smoked on Traeger Grill

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: monterey jack cheese

Fontina offers similar melting qualities at a lower cost.

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab and shrimp are more affordable seafood options.

Preheat the Traeger grill to 300°F.

Place lobster tails on the grill to smoke for about 15-20 minutes, checking to avoid overcooking.

In a Dutch oven cast-iron pot, melt a whole stick of butter over medium heat.

Add milk and all-purpose flour to the melted butter to create a roux.

Stir in sharp cheddar, gruyere, and mozzarella cheese, reserving some cheese for topping later.

Season the cheese sauce with Obey seasoning, hot rub, black pepper, white pepper, and nutmeg.

Chop the smoked lobster tails into coarse pieces after they have cooled slightly.

Cook elbow macaroni in salted boiling water until al dente, then drain.

Combine the cooked macaroni and chopped lobster into the cheese sauce, mixing well.

Taste the mixture and adjust seasoning or add more cheese if desired.

Transfer the mixture to the cast-iron pot, layering the reserved cheese on top followed by panko breadcrumbs.

Spray the top with vegetable oil to promote browning.

Place the pot back on the grill and cook for about 30 minutes until golden brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens