Rhode Island Grilled Lobster Mac and Cheese

Introduction

Welcome to a smoky, decadent twist on a classic comfort dish—Grilled Lobster Mac and Cheese prepared on the Arteflame Grill. This Rhode Island-inspired recipe captures the best of New England seafood flavor with perfectly seared lobster tail and creamy mac and cheese, all infused with smoky, buttery goodness from the Arteflame's flat top cooktop. With no lid or oven required, the Arteflame's intense heat and even surface sear this dish to perfection.

Ingredients

• 2 lobster tails, split in half
• 2 tbsp unsalted butter (plus more for searing)
• 1 1/2 cups elbow macaroni
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated parmesan
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 tsp smoked paprika
• Chopped parsley for garnish
• Butter for griddle cooking

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of the grill basin.
2. Stack firewood over the soaked napkins and light them.
3. Let the grill heat up for about 20 minutes until the center grate reaches around 1,000°F and the surrounding cooktop forms perfect heat zones.

Step 2: Grill the Lobster Tails

1. Brush the cut side of the lobster tails with melted butter and season with salt and pepper.
2. Place lobster, flesh-side down on the center grill grate to sear for 2–3 minutes until nicely charred.
3. Move the lobster tails to the flat top griddle near the outer edge to finish cooking gently, another 4–5 minutes or until the internal temperature reaches 135°F. Remove from heat.
4. Let lobster rest and then chop into bite-sized pieces.

Step 3: Cook the Elbow Macaroni

1. Use a cast iron skillet directly on the flat top cooktop.
2. Add salted water and bring to a boil toward the center heat zone.
3. Cook macaroni until al dente (about 7–8 minutes), then drain and set aside.

Step 4: Make the Cheese Sauce

1. In the same pan on the flat cooktop, melt 2 tbsp butter.
2. Add milk and cream, stirring frequently until steamy but not boiling.
3. Gradually stir in cheddar, mozzarella, and parmesan until melted and smooth.
4. Add Dijon mustard, smoked paprika, salt, and pepper to taste. Stir well.

Step 5: Combine and Grill

1. Fold cooked macaroni and grilled lobster pieces into the cheese sauce.
2. Place entire mixture in a lightly buttered small cast iron dish and set it directly on the flat cooktop griddle’s hotter zone.
3. Let it sizzle and create a golden crust for 5–7 minutes, rotating as needed for even cooking.
4. Remove once beautifully caramelized and creamy.

Step 6: Rest and Garnish

1. Let rest for 3 minutes to set before serving.
2. Garnish with chopped parsley and a pinch more parmesan.

Tips

• Always remove lobster from the grill at 135°F as it will continue to cook to reach 150°F after resting.
• Use butter over oil on the griddle for richer flavor and better browning.
• Stir sauces frequently to avoid burning and to maintain a smooth texture.
• Reserved a portion of shredded cheese and sprinkle over the top right before placing the cast iron on the griddle for an extra cheesy crust.

Variations

1. Spicy Cajun Lobster Mac: Add Cajun seasoning to the cheese sauce and drizzle with hot sauce for a Southern heat kick.
2. Garlic Herb Lobster Mac: Sauté garlic and fresh herbs like thyme and rosemary in butter before adding to the sauce.
3. Bacon Lobster Mac: Grill thick-cut bacon on the flat top and stir chopped pieces into the mac and cheese.
4. Truffle Lobster Mac: Add a few drops of truffle oil to the cheese sauce for luxurious depth.
5. Pesto Lobster Mac: Stir in 2 tablespoons of fresh basil pesto before grilling the dish on the cooktop.

Conclusion

This Rhode Island Grilled Lobster Mac and Cheese delivers seafood decadence with a perfectly seared twist—all thanks to the power of the Arteflame Grill. Dive into those creamy, cheesy noodles paired with juicy, char-grilled lobster pieces. No oven. No pan. Just pure, grilled perfection.

Best pairings

• Chilled Chardonnay or dry Riesling
• Grilled asparagus with lemon zest
• Warm sourdough garlic bread toasted on the flat top
• Arugula salad with citrus vinaigrette
• Lemon sorbet for a refreshing dessert