Lean Lobster Mac and Cheese



  • 2 cups whole wheat pasta shells
  • 1½ Tbsp light butter
  • 2 Tbsp wheat flour
  • 15 oz can diced fire-roasted tomatoes
  • 1½ cups reduced-fat, shredded cheddar cheese
  • ½ cup reduced-fat Parmesan cheese
  • ½ tsp mustard powder
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup skim milk
  • ¾ lb lobster meat, cut into chunks (fresh cooked lobster meat or you can use imitation lobster)


  1. Bring a stock pan of water and salt to a boil and cook pasta. Drain and set aside.
  2. Melt butter in a large nonstick skillet over medium high heat. Add flour and cook, making sure to stir constantly to make a roux. Stir until golden brown for about 1-2 minutes.
  3. Add tomatoes and continue to stir constantly. Cook for 2-3 minutes until tomatoes become bubbly and start to thicken.
  4. Next, add cheddar cheese, Parmesan cheese, mustard powder, cayenne pepper, salt, black pepper and milk.
  5. Make sure to stir constantly until cheese is melted and sauce is smooth for about 2-3 minutes.
  6. Add in cooked shells and lobster chunks and stir to cover evenly. Cook and continue to stir for 2-3 minutes until heated through. Serve immediately.

    Nutrition Information

    Per Serving (1.25 cups)

    Calories: 338

    Fat: 10g

    Carbohydrates: 40g

    Fiber: 7g

    Protein: 19g

    Sugars: 4g

    Sodium: 694mg

    Source: Skinny Mom. Amazing Recipe!!!

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