This Skinny Lobster Mac and Cheese is a creamy, comforting pasta dish that feels rich and indulgent while using lighter ingredients. Tender lobster meat is folded into pasta coated with a smooth cheddar and Gouda cheese sauce, making it a delicious option for dinner or a special side dish. Classic mac and cheese is always satisfying, but the addition of lobster brings a restaurant-style touch without making the recipe overly heavy.
All About This Skinny Lobster Mac and Cheese
Lobster mac and cheese is one of those dishes that immediately feels special. It is creamy, cheesy, and packed with flavor, and it works just as well as a main course as it does alongside a larger meal. This lighter version keeps everything people love about lobster mac and cheese while using simple swaps to make it more balanced.
The cheese sauce is made with light butter, flour, reduced fat milk, fat free cheddar, and Gouda. The result is a smooth, savory sauce that coats the pasta beautifully. Gouda adds a rich, slightly smoky flavor, while cheddar gives the dish that familiar mac and cheese taste. The lobster adds sweetness and texture, turning a simple pasta dish into something that feels elegant and satisfying.
This skinny lobster mac and cheese recipe is also flexible. You can use a different pasta shape, swap in a milk alternative, or adjust the cheeses based on what you enjoy or have available. A pasta shape with ridges, curves, or spirals works best because it holds onto the sauce. If you plan to serve this as a full meal, protein pasta or chickpea pasta can be a helpful option for making the dish more filling. If you make ingredient changes, remember that the nutrition information, macros, and points may change as well.
This recipe can be made with lobster tails, claw meat, or cooked lobster meat. Frozen lobster tails work well once defrosted, and fresh lobster can also be used. If starting with whole live lobsters, boil them first, remove the meat, and chop it into bite-sized pieces before adding it to the pasta.
What Will I Need to Make This Skinny Lobster Mac and Cheese?
Here are the ingredients needed for this creamy lobster mac and cheese recipe:
- lobster meat
- pasta
- Choose a pasta shape that can hold the cheese sauce well, such as corkscrew pasta, shells, or another ridged shape.
- light butter
- flour
- 2% reduced fat milk
- fat free cheddar cheese
- Gouda cheese
- kosher salt
- fresh cracked pepper
How to Make This Skinny Lobster Mac and Cheese
Cooking the Lobster
Bring a large pot of salted water to a boil. If using frozen lobster tails, make sure they are fully defrosted before cooking. Using kitchen shears, cut down the center of each lobster shell. This helps the shells open slightly and makes the lobster easier to cook and remove from the shell once finished.
Boil the lobster tails for about 8 minutes, depending on their size. The lobster is done when the shells turn bright red and the meat becomes white and opaque. Remove the lobster from the pot and set it aside until it is cool enough to handle.
Once cooled, remove the meat from the shells and chop it into bite-sized pieces. Set the chopped lobster aside while you prepare the pasta and sauce.
Making the Pasta and Cheese Sauce
Cook the pasta in salted water according to the package directions. Once the pasta is fully cooked, drain it and set it aside in a bowl.
In a large frying pan, melt the light butter over medium heat. Add the flour and stir to form a roux. A roux is a mixture of fat and flour used to thicken sauces. At this stage, it should look like a thick paste. Continue stirring and cooking for a few minutes, just until the mixture begins to come together and lightly brown. Be careful not to let it burn.
Slowly add the milk, whisking well to break up any flour clumps. Let the mixture cook for about 5 minutes, or until it starts to thicken and look like a cream sauce. Season with kosher salt and fresh cracked pepper.
Stir in the fat free cheddar cheese and shredded Gouda. Use a spatula to scrape the sides of the pan and make sure the cheese melts evenly into the sauce. Once the sauce is smooth, gently fold in the cooked lobster meat and pasta. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm.
Skinny Lobster Mac and Cheese
Equipment
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large pot
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frying pan
Ingredients
- 4 oz lobster meat, cooked tail or claw meat, chopped into bite-sized pieces
- 4 oz pasta, weighed dry; a shaped pasta works best for holding the sauce
- 1 tablespoon light butter
- 1 tablespoon flour
- 1 cup 2% reduced fat milk
- 1 oz fat free cheddar cheese
- 1 oz Gouda cheese, shredded
- kosher salt
- fresh cracked pepper
Instructions
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Boil the pasta in salted water according to the package directions. Drain and set aside.
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In a large frying pan, melt the light butter over medium heat. Add the flour.
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Stir the butter and flour together to form a roux. It should look like a thick paste.
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Cook the roux for a few minutes, stirring often, until it starts to come together and lightly brown. Do not let it burn.
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Add the milk and whisk thoroughly until the mixture is smooth and free of flour clumps.
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Cook for about 5 minutes, or until the sauce begins to thicken. Season with kosher salt and fresh cracked pepper.
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Stir in the cheddar and Gouda. Scrape down the sides of the pan and mix until the cheese is fully combined.
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Fold in the lobster meat and cooked pasta. Taste and add more salt and pepper if desired.
Weight Watchers
Notes
- 6 WW points: green and blue plans
- 3 WW points: purple plan, if using whole wheat pasta
Nutrition
If you enjoy this lighter lobster mac and cheese, you may also like these pasta recipes:
Baked Broccoli Mac and Cheese
One Pot Skinny Buffalo Chicken Pasta