Fructose Free Lobster Mac and Cheese with Tarragon
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz cavatappi or elbow macaroni
- 1 tbsp kosher salt
For the sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 oz sharp cheddar cheese, freshly grated
- 4 oz gruyère cheese, freshly grated
For the lobster
- 1 lb cooked lobster meat, cut into ¾-inch chunks
- 2 tbsp unsalted butter
- 2 tbsp fresh tarragon leaves, roughly chopped
- 1 tbsp dry sherry
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
For the topping
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 oz gruyère cheese, freshly grated
For serving
- 1 tbsp fresh tarragon leaves, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of water to a boil, add 1 tbsp kosher salt, and cook the pasta until just shy of al dente — about 1 minute less than the package directs, with a firm bite at the center. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
In a large saucepan, melt 4 tbsp butter over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture smells faintly nutty and turns a pale golden color. Gradually pour in the milk and heavy cream in a steady stream, whisking continuously to prevent lumps.
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