BBQ Lobster Tails with Lobster Mac & Cheese
This is a decadent dish absolutely fit for a special occasion. We combine the comforting and humble Mac & Cheese with some buttery, seasoned juicy lobster tails. Not only does this dish look very impressive, it’s fairly straightforward, though it has a few steps. But rest assured it will definitely impress your friends and family - just remember to invite us over for dinner when you make it!
BBQ Lobster Tails with Lobster Mac & CheesePrint
- 6 x 100gm lobster tails
- 60gms melted butter
- 1tbls Old Bay Seasoning
- 1/2 lemon, zested and juiced
- 1 lemon sliced in half lengthways and cut into 8 half moons
- 1 large clove garlic, minced 200gms dried Macaroni pasta
For the infused milk
- Shells of 2 of your lobster tails, reserve the meat
- 1 tbsp olive oil
- 100ml Brut Cava
- 750ml whole milk
- 1 bay leaf
- 1 large thyme sprig
- 1 shallot, roughly chopped
- 1 pinch ground mace
For the cheese Sauce
- 80g unsalted butter
- 75g plain flour
- 750ml of Infused Milk
- 2 Shallots, finely chopped
- 4 slices of plain streaky bacon diced or 50gms lardons
- 2 cloves garlic, finely minced
- 1 tsp Dijon Mustard
- 100g cheddar, grated
- 100g gruyère, grated
- 50g panko breadcrumbs
- 2tbls chopped flat leaf parsley, plus a few sprigs for garnish
- 1tsp Old Bay Seasoning
- Small bunch of chives for garnish
- 2 lemons, cut in half and grilled
Additional Equipment Needed:
- 2 BBQ-safe pans for the infused milk and cheese sauce
- 1 BBQ-safe dish to bake the Mac & Cheese
- Instant read thermometer
- Sharp kitchen scissors
- Bring a large pan of water to the boil and salt it generously. Add the macaroni, stir, and when it comes back up to a boil, set a timer for 5 minutes (you’ll want it al dente/ undercooked). Strain the pasta into a colander and refresh it under the cold tap to stop the cooking process. Drain thoroughly and add a tiny splash oil, mix well, and pop into the fridge until you’re ready.
- Melt the butter, together with the juice and zest of 1/2 lemon and the Old Bay seasoning. Then separate the infused butter in two. You’ll use half on the raw tails and then the other half on the tails as they’re cooking on the grill. Also, prepare your other lemon and cut into half moons.
- Next to the lobster tails. Don’t be intimidated by this process. Just take your time. We want to separate the lobster flesh from the shell, leaving the tail end attached. The shell of the lobster can be a little sharp, so feel free to wear disposable gloves if it’s more comfortable. Using your kitchen scissors, start by snipping the little legs off the underside. Now flip it over and cut a straight line down the middle towards the tail fins. Gently squeeze the lobster together until you hear a little cracking in the shell, this will start to loosen the meat from the shell. Starting at the top end, opposite the tail fins, work your fingers between the meat and the inside of the shell, being careful not to snap off the shell. When you’ve worked the meat off both sides, pull the tail out and bring over the top of the shell, making sure it’s still attached by the tail fins. Tuck a couple of slices of lemon underneath to prop the meat up.
- You’ll want to separate the meat from the shell completely for two of the lobster tails. Dice up the raw lobster tails and set aside in the fridge. We tend to pick the two smallest for this, (or the ones that we may have been a little heavy-handed with and cracked the shell!) Set these aside for the infused milk and the mac and cheese.
- Next, infuse the milk. Heat the oil in a saucepan and add the lobster shells (not the meat) and shallots. Fry on medium-high heat until the shell looks mostly red. Now deglaze with the cava and add in the bay leaf and thyme. Cook for 3 minutes then turn the heat down low, or move to a cooler part of your grill. Add in the milk and the dried mace and allow to sit at a warm temperature (not boiling) while you start your cheese sauce.
- Start by frying the bacon over high heat until crispy, then add in the shallots and garlic. Move the pan to a lower temperature or turn the grill down. Add in the butter until melted then add the flour. Keep stirring the butter and flour until well incorporated and lightly toasted, around 4-5 minutes.
- Now add the infused milk. You can either strain this off and pour into a jug or use a strainer and a ladle, add in around 1-2 ladles at a time. Mix well, keep going until all the milk is used and the sauce remains thick. Now add in the Dijon and most of the two cheeses (reserve a small amount of each to top the Mac and Cheese). And finish with fresh parsley.
- In your baking dish, add the Al dente macaroni, then the cheese sauce, and the raw diced lobster tails. Stir well making sure everything is well incorporated. Top with the remaining cheese and the Panko crumb. Set on your grill, and cook indirect for 20-25 minutes. until the mac and cheese is piping hot, browned, and bubbling a little.
- While your Mac and Cheese is cooking (around the 20-minute mark), it’s time to start cooking the lobster tails. Remove from the fridge and set to cook directly on your grill. Each tail will take around 5-7 minutes to cook. We do recommend keeping an eye on the temperature with an instant-read thermometer. Continue to baste in the lobster tails in the other half of your Old Bay butter.
- Remove the tails when they get to 57C and let them rest for 5 minutes before eating.
- To serve, place the Mac and Cheese in the center of a large platter and the lobster tails around it. Cut lemon wedges and place in between the tails, garnish with the chopped chives and a sprig of parsley. And perhaps a glass or two of the remaining Cava! Bon appetite!
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