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Smoked Lobster Mac & Cheese Recipe


  • 1.5lb Lobster Tails
  • 8oz Elbow Macaroni
  • 16oz Milk
  • 1 stick Unsalted Butter
  • 1/4 cup All Purpose Flour
  • 1 cup Sharp Cheddar Cheese grated
  • 1 cup Gruyere Cheese grated
  • 1 cup Mozzarella Cheese shredded
  • 1/2 cup Panko Bread Crumbs
  • Juice from 1/2 Lemon
  • 2 teaspoons Killer Hogs AP Rub
  • 1 teaspoon Killer Hogs Hot Rub
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon White Pepper


  1. Prepare pellet smoker or any grill/smoker for indirect cooking at 300. Place lobster tails on smoker for 15-20 min until meat turns opaque.
  2. Prepare elbow macaroni according to package directions.
  3. In a medium size sauce pot melt butter over medium heat. Add milk and flour and until whisk until smooth and simmer is reached.
  4. Add Gruyere, Cheddar, and Mozzarella cheeses (reserve a little of each for topping). Stir until cheese melts.
  5. Add seasonings and lemon juice. Keep warm until ready to combine.
  6. Chop lobster tail into bite size portions. Place macaroni, lobster, and cheese sauce in a 5qt Dutch oven. Stir to combine, adjust seasoning if necessary.
  7. Top with remaining cheese and Panko bread crumbs.
  8. Place on smoker at 300 for 25-30 min or until the the top is brown.
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