Colossal Lobster Tail Recipe

Prepare Lobster Tails

Thaw lobster tails fully if frozen and pat dry with paper towels. Using kitchen shears, cut down the top shell lengthwise from the wide end toward the tail, stopping before the tail fan. Pry the shell open slightly and lift the meat out, resting it on top of the shell while keeping the base attached (butterfly). Remove any intestinal vein and discard. Season the exposed meat evenly with kosher salt and freshly ground black pepper. Brush lightly with 1 tablespoon neutral oil.

Grill Lobster

Preheat grill to medium-high (about 450°F/230°C). Place lobster tails meat-side down on the hot grate for 2 minutes to get grill marks, then flip so meat side faces up. Continue grilling over direct heat for another 4–6 minutes, basting twice with garlic chili butter (reserve some for serving) until meat is opaque and firm to the touch and internal temperature reaches 135–140°F (57–60°C). Remove from grill and let rest 2 minutes before serving.

In a small saucepan over low heat, melt 6 tablespoons unsalted butter slowly. Add the minced garlic and red chili flakes and warm gently for 1–2 minutes until fragrant—do not brown the garlic. Remove from heat, stir in lemon juice, chopped parsley and 1 teaspoon salt. Keep warm and covered. Reserve about 1 tablespoon for basting during grilling and the remainder for serving.

In a small heatproof bowl set over barely simmering water (double boiler) or in a small saucepan over very low heat, melt 4 tablespoons unsalted butter slowly until fully liquid but not browned. Let sit 30–60 seconds so milk solids separate; if desired, skim solids off the top for very clear drawn butter. Add a squeeze of the lemon wedge and a pinch of salt. Keep warm and transfer to a small sauceboat for table service.

Brush cut-side of lemon half with 1 teaspoon olive oil and sprinkle a pinch of salt. Place on the grill or in a hot skillet cut-side down and grill 2–3 minutes until caramelized and charred in spots. Remove and keep warm alongside the lobster.

Cook Pasta

Bring a large pot of salted water to a boil. Add 2 cups pasta and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make Roux & Sauce

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–1½ minutes to cook the flour (don’t let it brown). Slowly whisk in 2 cups whole milk, a splash at a time, until smooth. Bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes. Reduce heat to low and whisk in 1 cup sharp cheddar, 1/2 cup gruyère, and 2 tablespoons cream cheese until melted and smooth. Stir in 1/2 teaspoon Dijon, 1/4 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. If sauce is too thick, loosen with reserved pasta water, 1 tablespoon at a time.

Finish Mac & Cheese

Fold cooked pasta into the cheese sauce until fully coated. Taste and adjust seasoning. If using panko topping, toss 1/2 cup panko with 1 teaspoon olive oil or melted butter and 2 tablespoons grated parmesan. Transfer mac & cheese to an ovenproof dish, sprinkle panko mixture evenly and broil on high for 1–2 minutes until golden and crispy (watch carefully). Alternatively, serve creamy without the breadcrumb topping.

Place a generous scoop of mac & cheese on each plate. Set a grilled lobster tail on or next to the mac. Spoon 1–2 tablespoons of the garlic chili butter over the lobster meat and serve additional garlic chili butter and drawn butter on the side. Add the grilled lemon half to the plate. Garnish with chopped parsley and optional microgreens or chives. Serve immediately.