Lobster Pasta Au Gratin: Red Lobster’s New Dish + Recipe

Red Lobster’s lobster pasta au gratin is a baked seafood pasta dish. It features tender lobster meat tossed with short pasta in a creamy cheese sauce. The top is finished with melted cheese or breadcrumbs and baked until golden and bubbling. It appeared as a seasonal specialty during Lobsterfest. One serving has about 670 calories.

What is lobster pasta au gratin

Lobster pasta au gratin is a rich, indulgent seafood dish. Tender lobster meat is tossed with pasta in a creamy cheese sauce. The dish is topped with cheese or breadcrumbs. Then it is baked until golden and bubbling.

The name comes from French cooking. “Au gratin” (pronounced oh-grah-TAN) means a dish topped with cheese or breadcrumbs and browned in the oven. That crispy, golden crust is the signature of the dish.

Three parts make it work:

The pasta: Short, tube-like shapes such as cavatappi, elbow macaroni, or penne. Their ridges hold onto the thick cheese sauce.
The seafood: Sweet Maine or langostino lobster tail and claw meat. It is gently poached or sauteed in butter before mixing into the pasta.
The sauce and topping: A rich mornay or thermidor-style cream sauce. It uses butter, heavy cream, and sharp cheeses like Gruyere, sharp cheddar, or Parmesan. The top gets a crispy mozzarella or panko breadcrumb crust.

Is it new at Red Lobster?

Yes, it is a newer menu item. It gained widespread attention as a seasonal specialty during Red Lobster’s Lobsterfest promotion. Seasonal items can rotate on and off the menu. Check the current menu page on redlobster.com or the app before visiting.

How much does it cost?

Prices vary by location. Red Lobster does not list one national price for this dish. Check the official menu listing on redlobster.com or in the app for your local price before you go.

Nutrition: calories and facts

Keyword data points to about 670 calories per serving. That figure should be confirmed against Red Lobster’s official nutrition calculator, since recipes change.

Nutrient	Amount
Calories	About 670 (verify on Red Lobster’s nutrition calculator)
Full breakdown (fat, carbs, protein, sodium)	See Red Lobster’s official nutrition calculator

This is a rich dish. Cream, butter, and multiple cheeses mean it is high in saturated fat and sodium. For the complete numbers, see our Red Lobster nutrition guide.

Review: is it worth it?

What works: The lobster is the star. Real pieces of sweet lobster meat run through every bite. The cheese sauce is velvety and rich. The browned crust adds a satisfying crunch. It is proper comfort food.

What to know: At around 670 calories, it is heavy. This is not a light lunch. Availability is seasonal, so it may not be there on your next visit. The richness can overwhelm — it is a dish to share or to order when you are truly hungry.

Verdict: Worth trying once during Lobsterfest if you love creamy seafood pasta. If you prefer lighter fare, split it or look at grilled options instead. Find more honest dish reviews on Lobster Price Guide.

Copycat lobster pasta au gratin recipe

This restaurant-style version mirrors the Red Lobster approach.

Quick facts: Prep time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes. Servings: 4.

Ingredients:

1 lb cooked lobster meat (claw, knuckle, or chopped tails), patted dry
8 oz cavatappi, elbow macaroni, or penne
1/2 cup panko breadcrumbs
2 tbsp melted butter, plus 3 tbsp unsalted butter for the sauce
1/4 cup shredded mozzarella or Parmesan (for topping)
2 shallots, minced
2 cloves garlic, minced
3 tbsp all-purpose flour
1 cup heavy cream
1 cup whole milk
1 cup sharp white cheddar, shredded
1 cup Gruyere, shredded
1 tsp Worcestershire sauce
Paprika, salt, and black pepper to taste

Steps:

Boil the pasta in salted water until al dente. Drain and set aside. It will cook more in the oven.
Toss the panko with 2 tbsp melted butter and a pinch of paprika. Set aside.
Preheat the oven to 400°F.
Melt 3 tbsp butter in a large saucepan over medium heat. Saute the shallots and garlic for 2 minutes until soft.
Sprinkle in the flour. Whisk for 1 to 2 minutes to cook out the raw taste.
Slowly pour in the milk and cream, whisking constantly. Simmer gently for 3 to 5 minutes until thickened.
Remove from heat. Stir in the cheddar and Gruyere until melted and smooth. Season with Worcestershire sauce, salt, and pepper.
Fold in the pasta and lobster meat until evenly coated.
Transfer to a greased baking dish. Scatter the panko and extra cheese on top.
Bake 12 to 15 minutes until bubbly with a golden crust. Rest 5 minutes before serving.

Recipe tips

Pat the lobster meat dry before adding it. Extra moisture thins the sauce.
Shred your own cheese. Pre-shredded cheese has anti-caking starch and melts less smoothly.
Do not overcook the lobster. It is already cooked. It only needs to heat through in the oven.
Cook the pasta truly al dente. It softens more during baking.

Substitutions

No lobster? Use shrimp, scallops, or a mix of both.
No Gruyere? Swap in Swiss cheese or extra white cheddar.
No panko? Use regular breadcrumbs or crushed crackers.
No shallots? Use half a small onion, finely diced.
For extra color and texture, add diced bell pepper, mushrooms, or celery. Classic gratin recipes often include them.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F for 15 to 20 minutes until hot. Add a splash of milk before reheating if the sauce looks thick. Freezing is not ideal. Cream sauces can split when thawed.

Without cream version: Swap the heavy cream for whole milk or half-and-half. Use a little extra flour (4 tbsp) to keep the sauce thick. The result is lighter but still creamy.

Creamy lobster sauce

The sauce is the heart of the dish. It is a mornay-style sauce: a butter and flour roux, thinned with milk and cream, finished with melted cheese. Sharp white cheddar gives tang. Gruyere adds nutty depth. A dash of Worcestershire sauce rounds it out.

You can make the sauce on its own. Serve it over plain pasta, rice, or baked potatoes. It also works as a base for other seafood bakes.

Recipe variations

Style	Key changes	Best for
The gourmet French	Deglaze the aromatics with 1/4 cup Cognac or Port. Swap cream for creme fraiche.	Date nights and dinner parties
Seafood thermidor	Add a teaspoon of French mustard, tomato paste, and a touch of lobster stock.	A deep, savory flavor
The crowd-pleaser	Use sharp yellow cheddar and crushed cornflakes instead of panko.	Casual family dinners

Frequently asked questions

What is lobster pasta au gratin?

A baked dish of lobster meat and short pasta in a creamy cheese sauce, topped with cheese or breadcrumbs and browned in the oven until golden.

What is pasta au gratin?

Pasta au gratin is any pasta baked with a cheese or breadcrumb topping until golden and crisp. The term describes the cooking method, not one specific recipe. Baked mac and cheese with a crust is a classic example.

What is lobster gratin?

Lobster gratin is lobster meat baked in a creamy sauce with a browned cheese or breadcrumb crust. It is similar to lobster pasta au gratin but often skips the pasta. The focus stays on the lobster and the crispy topping.

What is lobster pasta made of?

Lobster pasta is made of cooked lobster meat, pasta, and a sauce. Red Lobster’s au gratin version uses a creamy cheese sauce with cheddar and Gruyere. Simpler versions use garlic, butter, and olive oil.

What is lobster pasta au gratin at Red Lobster?

Red Lobster’s version features Maine and langostino lobster tossed with cavatappi or elbow macaroni in a creamy cheese blend. It appeared as a Lobsterfest seasonal specialty.

Is lobster pasta au gratin new at Red Lobster?

It is a newer, seasonal item linked to Lobsterfest. Availability can change, so check the current menu.

How much does lobster pasta au gratin cost at Red Lobster?

Prices vary by location. Check redlobster.com or the app for your local price.

How many calories are in Red Lobster’s lobster pasta au gratin?

About 670 calories per serving, based on available data. Confirm with Red Lobster’s official nutrition calculator.

What is in the creamy lobster sauce?

A mornay-style sauce of butter, flour, milk, heavy cream, sharp white cheddar, and Gruyere, seasoned with Worcestershire sauce, salt, and pepper.

What does “au gratin” mean?

It is a French term for a dish topped with cheese or breadcrumbs and baked until browned and crisp. Pronounced oh-grah-TAN.

How do you make lobster pasta au gratin at home?

Make a cheese sauce from a butter-flour roux, milk, cream, cheddar, and Gruyere. Fold in cooked pasta and lobster. Top with buttered panko and bake at 400°F for 12 to 15 minutes.

Can you make lobster pasta au gratin without cream?

Yes. Use whole milk or half-and-half with a little extra flour to thicken. It will be lighter but still creamy.

Is lobster pasta au gratin gluten free?

No. It contains wheat pasta, flour in the sauce, and usually breadcrumb topping.

The bottom line

Lobster pasta au gratin is Red Lobster’s rich, baked answer to seafood comfort food. Real lobster, velvety cheese sauce, and a golden crust make it a standout when it is on the menu. Try it during Lobsterfest, or make the copycat version at home.

Explore the full Red Lobster menu with prices to plan your next visit.

Author bio: Alex Rivera is Head of Menu Research at Lobster Price Guide, an independent guide tracking Red Lobster menus, prices, and nutrition data across the US. [https://lobsterpriceguide.com/]

Disclaimer: Menu items, prices, and nutrition vary by location and change over time. Verify current details on redlobster.com or in the Red Lobster app before relying on them.