Dairy-Free Lobster Mac and Cheese
Indulge in the luxurious comfort of Dairy-Free Lobster Mac and Cheese, a delectable twist on a classic favorite that's perfect for those avoiding dairy or gluten. Featuring tender, succulent lobster nestled in a velvety, plant-based "cheese" sauce made with coconut milk, nutritional yeast, and a hint of Dijon mustard, this recipe is as creamy as it is flavor-packed. The addition of gluten-free elbow macaroni ensures everyone at the table can savor its rich, smoky essence, highlighted by smoked paprika and fresh parsley. Topped with melty vegan shredded cheese and broiled to golden perfection, this dish is an irresistible fusion of decadence and dietary mindfulness. Perfect for a special occasion or an elevated weeknight dinner, this dairy-free masterpiece will win over seafood lovers and plant-based eaters alike.
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Recipe Information
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
Instructions
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.
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.
Sprinkle the arrowroot powder over the shallots and garlic, stirring well to create a roux. Cook for about 1 minute.
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.
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.
Add the cooked lobster meat to the sauce, stirring gently to coat the lobster with the creamy mixture.
Fold in the cooked macaroni, mixing until the pasta is well coated with the sauce. Adjust seasoning to taste if necessary.
Transfer the mixture into a greased baking dish. Sprinkle the vegan shredded cheese evenly over the top.
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.
Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 376.1 g | 137% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 11.0 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3786 mg | 81% | |
*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.
