Dairy-Free Lobster Mac and Cheese

Indulge in the luxurious, creamy comfort of Dairy-Free Lobster Mac and Cheese, a seafood twist on a classic that’s both lactose-free and gluten-free. Tender chunks of succulent lobster are folded into a velvety, plant-based cheese sauce made with coconut milk, nutritional yeast, and a touch of Dijon mustard for depth. The dish is further elevated with fragrant sautéed shallots, smoked paprika, and a golden topping of vegan shredded cheese. With its perfect balance of decadence and dietary mindfulness, this elegant casserole is ideal for special occasions or an elevated weeknight dinner. Serve it warm, garnished with fresh parsley, for a crowd-pleasing masterpiece that’s rich in flavor but light on allergens.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Lobster meat, cooked and chopped
• 12 ounces Gluten-free elbow macaroni
• 2 tablespoons Olive oil
• 2 tablespoons Shallots, minced
• 2 cloves Garlic, minced
• 2 tablespoons Arrowroot powder
• 1 cup Coconut milk, canned
• 1 cup Vegetable broth
• 1 cup Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley
• 1 cup Vegan shredded cheese

Directions

Step 1

Fill a large pot with water and bring it to a boil. Add a dash of salt and the gluten-free elbow macaroni, cooking according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside.

Step 2

In a large saucepan, heat the olive oil over medium heat. Add the minced shallots and garlic, sautéing until fragrant and translucent, about 3-4 minutes.

Step 3

Sprinkle the arrowroot powder over the shallots and garlic, stirring well to create a roux. Cook for about 1 minute.

Step 4

Gradually whisk in the coconut milk and vegetable broth until the mixture is smooth. Bring to a gentle simmer and cook for about 3 minutes until the sauce begins to thicken.

Step 5

Stir in the nutritional yeast, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper. Continue to cook until the sauce is thick and creamy, about 5 minutes, stirring frequently.

Step 6

Add the cooked lobster meat to the sauce, stirring gently to coat the lobster with the creamy mixture.

Step 7

Fold in the cooked macaroni, mixing until the pasta is well coated with the sauce. Adjust seasoning to taste if necessary.

Step 8

Transfer the mixture into a greased baking dish. Sprinkle the vegan shredded cheese evenly over the top.

Step 9

Place the dish under a preheated broiler for about 3-4 minutes, until the cheese is melted and slightly golden but be careful not to burn it.

Step 10

Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1503.9g)

Amount per serving	% Daily Value*
Calories	2988.8

Total Fat 118.1g	0%
Saturated Fat 72.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 663.2mg	0%
Sodium 6443.3mg	0%
Total Carbohydrate 349.7g	0%
Dietary Fiber 19.2g	0%
Total Sugars 13.6g
Protein 130.3g	0%

Vitamin D 0IU	0%
Calcium 625.0mg	0%
Iron 17.8mg	0%
Potassium 2738.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 17.5%

Carbs: 46.9%