Wheat 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
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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