Red Lobster Lobster Pasta au Gratin Copycat Recipe (Worth It?)
Lobsterfest brought us this decadent pasta and I had to try it! Restaurant-quality comfort food at its finest — tender Maine and langostino lobster chunks are nestled in cavatappi pasta with melted mozzarella and the creamiest cheese sauce. Every bite is rich, indulgent, and loaded with sweet lobster flavor. Worth every penny.
Ingredients
Main ingredients
- Maine lobster tail (thawed, 4-6 oz each) 2 pieces
- Langostino lobster meat (thawed, chopped) 8 oz
- Cavatappi pasta (or spiral pasta) 12 oz
- Whole milk 1.5 cups
- Heavy cream 0.5 cup
- Shredded mozzarella cheese 1 cup
- Shredded white cheddar cheese 1 cup
- Shredded parmesan cheese 0.5 cup
- Unsalted butter 5 tbsp
- All-purpose flour 2 tbsp
Seasonings/Sauce
- Old Bay seasoning 1 tsp
- Garlic powder 0.5 tsp
- Lemon zest 1 tsp
- Salt 0.75 tsp
- Black pepper 0.25 tsp
- Italian parsley (chopped, for garnish) 2 tbsp
Nutrition summary
Carbohydrates
53 g
31%
Protein
35 g
20%
Fat
36 g
49%
Cooking steps
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1
Cook the cavatappi pasta in a large pot of salted boiling water until just shy of al dente (about 7–8 minutes). Drain and set aside. Red Lobster tip: Slightly undercook so pasta doesn't get mushy when baked in the cheese sauce.
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2
Butter-poach the lobster: In a skillet over medium-low heat, melt 3 tbsp butter. Add Maine lobster tails, shell side down, and spoon hot butter over meat for 3–4 minutes until opaque and just cooked through. Remove lobster, cool slightly, then chop into bite-sized chunks. Add langostino in the last 2 minutes just to warm. Red Lobster tip: Low, gentle heat keeps lobster sweet and tender, never rubbery.
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3
Prepare cheese sauce: In a large saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in the flour and cook 1 minute. Gradually add whole milk and cream, whisking until smooth and thickened (about 3–5 minutes). Reduce heat to low.
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4
Stir in mozzarella, white cheddar, parmesan, Old Bay seasoning, garlic powder, lemon zest, salt, and pepper. Mix until cheese melts to a velvety sauce. Taste and adjust seasoning if needed. Red Lobster tip: The blend of cheeses with Old Bay gives that signature restaurant-style richness.
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5
Combine the pasta and 3/4 of the lobster pieces with the cheese sauce. Pour into a buttered baking dish, and evenly scatter remaining lobster on top. Sprinkle a little extra mozzarella and parmesan if desired. Broil on high for 2–3 minutes just until bubbly and golden brown.
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6
Garnish with chopped Italian parsley and serve hot in individual bowls. Red Lobster tip: Finishing under the broiler creates that indulgent au gratin crust Red Lobster is known for. Serve with lemon wedges if desired.
Personalized Q&A
Q. Does this really taste like Red Lobster Lobster Pasta au Gratin?
Yes! This recipe uses a mix of Maine and langostino lobster poached in butter, plus a creamy cheese sauce with Old Bay and a golden au gratin topping—just like the Red Lobster original. Techniques like gentle lobster poaching and broiling for the crust are direct copycat steps.
Q. How do I keep my lobster tender and not rubbery?
Use low heat to butter-poach the lobster, spooning hot butter over the meat and removing from heat as soon as it turns opaque (about 3–4 minutes). Don’t overcook—this is key to Red Lobster’s signature tender lobster chunks.
Q. Can I use only one type of lobster if I can't find langostino?
Absolutely! You can substitute all Maine lobster tail or all langostino if needed—just use the same total amount (about 12–14 oz cooked lobster) for the best flavor and texture.
Q. How many calories and protein does each serving contain?
Each restaurant-size serving provides about 685 kcal and 35g protein. This makes it rich and filling—very similar to the indulgent Red Lobster Lobsterfest portion.
Q. What’s the best way to store and reheat leftovers?
Cool leftovers completely, cover, and refrigerate up to 2 days. Reheat gently in a 325°F oven, covered with foil, until warmed through—about 15 minutes. Add a small splash of milk if the sauce gets too thick.
