Grilled Lobster Mac & Cheese (Rhode Island Style) | Arteflame

Introduction

There is something undeniably magical about the collision of high-end indulgence and rustic outdoor cooking. Imagine the scent of sweet, buttery lobster melding with the aroma of a wood fire, all bubbling away in a cast-iron skillet. This Rhode Island Grilled Lobster Mac and Cheese isn't just dinner; it’s a warm embrace on a cool evening. The result is a masterpiece of textures: a golden, smoke-kissed crust giving way to a velvety, decadent interior that feels like a celebration in every bite.

Why This Recipe is a Showstopper

What makes this dish truly special is how the Arteflame grill transforms a standard pasta bake into a culinary event. The even heat of the plancha sears the lobster to perfection before the skillet bakes, infusing a subtle smokiness that an indoor oven simply can't replicate. It’s the perfect way to bring coastal elegance to your backyard, impressing guests without keeping you stuck in the kitchen.

Kitchen Wisdom

• Master the Heat: Cheese sauces are delicate. Keep your skillet away from the direct center flames to prevent scorching the bottom before the top browns.
• Fresh is Best: Always buy block cheese and grate it yourself. Pre-shredded bags contain anti-caking agents that prevent that ultra-smooth melt we are aiming for.

Make It Your Own

If lobster isn't in the cards, jumbo lump crab meat or grilled shrimp are fantastic alternatives that still feel luxurious. For a slightly milder sauce, you can swap the Gruyère for a smooth Fontina or Monterey Jack.

Ingredients

The Lobster & Pasta

• 1 lb cooked lobster meat, chopped into bite-sized chunks (tails and claws preferred)
• 1 lb Cavatappi or elbow macaroni pasta
• 2 tbsp olive oil (for coating pasta)

The Mornay Cheese Sauce

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and freshly cracked black pepper to taste
• 3 cups Sharp White Cheddar cheese, freshly grated
• 1.5 cups Gruyère cheese, freshly grated
• 1/2 cup Mascarpone cheese (for extra creaminess)

The Crispy Topping

• 1.5 cups Panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 4 tbsp unsalted butter, melted

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until you have a bed of hot coals and the flat cooktop griddle reaches a medium-high temperature.
2. Aim for a temperature zone of around 350°F to 400°F on the flat top for the skillet work.

Step 2: Prepare the Pasta

1. While the grill heats up, boil the pasta in salted water on your kitchen stove (or in a pot on the grill grate) until it is just shy of al dente. It will finish cooking in the cheese sauce later.
2. Drain the pasta and toss it with the olive oil to prevent sticking. Set aside.

Step 3: Make the Roux

1. Place a large cast-iron skillet or Dutch oven directly on the flat top surface of the Arteflame.
2. Melt the 1/2 cup of butter. Once bubbling, whisk in the flour. Cook for 2–3 minutes, stirring constantly, until the roux smells nutty and turns a light golden color.

Step 4: Create the Cheese Base

1. Slowly whisk in the warmed milk and heavy cream. Continue whisking to ensure there are no lumps.
2. Let the mixture simmer on the flat top until it thickens enough to coat the back of a spoon.
3. Stir in the Dijon mustard, smoked paprika, cayenne, salt, and pepper.
4. Reduce the heat by moving the skillet to a cooler part of the cooktop. Gradually stir in the Cheddar, Gruyère, and Mascarpone until fully melted and smooth.

Step 5: Assemble the Dish

1. Add the cooked pasta to the skillet and toss to coat evenly with the cheese sauce.
2. Gently fold in the chopped lobster meat, ensuring it is well-distributed but not broken up too much.
3. Smooth the top of the mixture with a spatula.

Step 6: Bake to Perfection

1. In a small bowl, mix the Panko, Parmesan, parsley, and melted butter. Sprinkle this mixture generously over the mac and cheese.
2. Move the skillet closer to the fire (but not directly in the flames) or place it on the center grill grate if you prefer more smoke.
3. Cook for 15–20 minutes until the sauce is bubbly and the crust is golden brown and crispy. Remove from heat and let rest for 5 minutes before serving.

Tips

Cooking on the Arteflame offers a unique advantage, but temperature management is key for a dairy-heavy dish like this. Ensure you don't place your cast iron skillet on the absolute hottest part of the ring directly next to the fire, as this can scorch the bottom of the cheese sauce before the top is crispy. Rotate the skillet every 5 minutes to ensure even baking. For the cheese, always grate your own blocks rather than buying pre-shredded bags; pre-shredded cheese contains anti-caking agents like potato starch that prevent it from melting into a smooth emulsion. Finally, if your lobster is raw, you can quickly sear the tails on the Arteflame cooktop with a little butter before chopping them up for the pasta—this adds an extra layer of caramelized flavor.

Variations

While the classic Rhode Island style focuses on the purity of lobster and cream, you can easily customize this dish to suit your palate or utilize what you have on hand. The Arteflame's versatility allows you to grill additional mix-ins right alongside the skillet. Here are a few ways to switch things up:

• Spicy Kick: Grill fresh jalapeños or serrano peppers on the flat top, dice them, and fold them into the sauce.
• Surf & Turf: Add grilled chorizo or crispy bacon bits for a salty, meaty contrast to the sweet lobster.
• Truffle Essence: Drizzle white truffle oil over the finished dish just before serving for an earthy, aromatic finish.
• Herb Garden: Substitute the parsley with fresh tarragon and chives, which pair exceptionally well with seafood.
• Gluten-Free: Use gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend for the roux.

Best pairings

Because this Grilled Lobster Mac and Cheese is incredibly rich and decadent, the best pairings are those that can cut through the creaminess or complement the luxurious nature of the lobster. You don't want to overwhelm the palate with too many heavy sides. A crisp, acidic beverage or a light vegetable side is ideal.

• Wine: A buttery, oaked Chardonnay mirrors the creamy sauce, while a crisp Sauvignon Blanc cuts through the richness.
• Beer: A light Pilsner or a citrusy IPA provides a refreshing contrast to the cheese.
• Side Dish: Arugula salad with a lemon vinaigrette or grilled asparagus cooked on the Arteflame flat top alongside the skillet.
• Protein: If serving this as a side, it pairs magnificently with a lean Filet Mignon or grilled scallops.

Conclusion

The Rhode Island Grilled Lobster Mac and Cheese on the Arteflame is more than just a recipe; it is a testament to the joy of outdoor cooking. By moving this classic comfort food from the kitchen oven to the open fire, you introduce layers of flavor—crispy, smoky, and savory—that simply cannot be replicated indoors. The cast iron retains the heat beautifully, keeping every bite warm and gooey while you enjoy the ambiance of the fire. Whether you are celebrating a special occasion or just want to elevate your weekend BBQ, this dish delivers a gourmet experience that will leave your guests talking long after the embers have faded.