This Skinny Lobster Mac and Cheese is the perfect meal if you are looking for something creamy and indulgent without the guilt. Full of rich flavor, this dish will be a family favorite whether it’s a main course or a side dish. This pasta is tossed in a cheesy gouda and cheddar sauce and mixed with lobster to perfection. Mac and cheese is a hit on its own, but when lobster and rich cheese is added, it is a whole other level of decadence!
All about this Skinny Lobster Mac and Cheese
Anytime I see lobster mac and cheese on the menu when I go out to eat, it’s a no brainer that I will order it for dinner. It has always been a favorite of mine and something I knew I had to recreate at home. I love this recipe for a few reasons. First of all, it is just as satisfying and indulgent lightened up as it is when you order it in a restaurant. Even though it is “skinny” lobster mac and cheese, the taste says otherwise.
I also am obsessed with this dish because there is a lot of versatility to it. Anyone can really make it their own. If you want to use a dairy-free milk alternative, change the types of cheese used, or even use a different kind of pasta, go for it! If you are eating this as a main dish, using protein pasta or chickpea pasta is a great choice because it will add that extra protein and keep you full and satisfied longer. Just remember to adjust the macros and points if you change any of the ingredients.
I received two beautiful lobster tails in my Butcher Box order and I knew this was exactly what I wanted to make with them. If you want to buy lobsters for this recipe, you can also get live lobsters and boil them.
What will I need to make this skinny lobster mac and cheese?
Here is a list of ingredients you will need to make this recipe:
- lobster meat
- pasta
- It is best to use a pasta with a nice shape to hold onto all of the sauce
- I used this one from Barilla
- It is best to use a pasta with a nice shape to hold onto all of the sauce
- light butter
- flour
- 2% reduced fat milk
- fat free cheddar cheese
- I use kraft
- Gouda Cheese
- kosher salt
- fresh cracked pepper
How to make this Skinny Lobster Mac and Cheese
Cooking the lobster
Bring a large pot of water to a boil. I used frozen lobster tails I got in my butcher box for this recipe, but you could also cook fresh lobsters. Taking kitchen shears, cut down the center of the defrosted lobster shell. This will help them to become pliable and easier to cook.
Boil the lobster tails in salted water for about 8 minutes, depending on the size of your lobster tails. You can tell that they are cooked thoroughly when the shells are a bright red color and the lobster meat is white and opaque.
Once they are cooked, remove from the pot and set aside. Once cooled, remove the meat from the shell and chop into bite size pieces.
Making the pasta and sauce
To start off, begin by boiling the pasta in salted water according to package directions. When fully cooked, drain and set aside in a bowl.
In a large frying pan, melt the light butter over medium heat. Add the flour and stir together to form a roux. A roux is a base used to make sauces that is made of one part flour to one part butter. At this point, it should look like a thick paste. Stir and cook over medium heat for a few minutes until the mixture sticks together and begins to brown. You want the flour to cook for a little bit but be careful to not let it burn.
Add the milk and whisk thoroughly to get rid of any clumps of flour. Allow the mixture to cook for 5 minutes or until it begins to thicken and resemble a cream sauce. Season with a pinch of kosher salt and fresh cracked pepper. Stir in the fat free cheddar cheese and Gouda. Remember to use a spatula to scrape down the sides and thoroughly combine everything.
Gently fold in the lobster meat and the cooked pasta and you’re done!
Skinny Lobster Mac and Cheese
Equipment
- large pot
- frying pan
Ingredients
- 4 oz lobster meat, cooked - tail or claw meat - see blog post for details, chopped into bite-sized pieces
- 4 oz pasta, weighed dry - it is good to use a pasta with a nice shape here to hold onto all of the sauce, I used a corkscrew shape
- 1 tablespoon light butter, I use Land 'o Lakes
- 1 tablespoon flour
- 1 cup 2% reduced fat milk
- 1 oz fat free cheddar cheese, I use Kraft
- 1 oz Gouda cheese, shredded
- kosher salt
- fresh cracked pepper
Instructions
- Boil the pasta in salted water according to package directions. Drain and set aside in a bowl.
- In a large frying pan, melt the butter over medium heat and add the flour.
- Stir together to form a roux (or a thick paste).
- Stir and cook over medium heat for a few minutes until the mixture sticks together and begins to brown. You just want the flour to cook a bit, but not to burn.
- Add the milk and whisk thoroughly to get rid of any clumps of flour.
- Cook the mixture for 5 minutes or until it begins to thicken and resemble a cream sauce. Season with a pinch of kosher salt and fresh cracked pepper.
- Stir in the two cheeses, use a spatula to scrape down the sides and thoroughly combine.
- Fold in the lobster meat and the cooked pasta. Taste for seasoning. Add additional salt and pepper as desired.
Notes
- 6 WW points -green and blue plans
- 3 WW points - purple plan, if you use whole wheat pasta
Nutrition
If you like this recipe, you should try these:
One Pot Skinny Buffalo Chicken Pasta
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This is the most unbelievable and decadent Mac and Cheese. Will definitely make this again. So easy but the taste beats any I’ve ever had.
My favorite recipe of yours so far! I still can’t believe I can have delicious lobster mac and cheese on WW!
Realllly yummy!!! Perfect with or without lobster!
This is a great rich dish. I used shrimp but still really good dinner.