Sheed’s Tip:

Grate your cheeses fresh for the smoothest, creamiest sauce — pre-shredded cheese can cause clumping due to anti-caking agents.

Instructions

1. 01

   Set your Masterbuilt Gravity Series® 1150 to 275°F using mild wood like apple or pecan for balanced smoke flavor.

2. 02

   Using kitchen shears, split lobster tails down the center without cutting completely through the shell. Brush the meat with melted butter and season with smoked paprika, garlic powder, salt, and pepper.

3. 03

   Place lobster tails meat-side up directly on the top rack. Smoke for 25–30 minutes until the internal temperature reaches 140°F. Once done, rough chop the lobster meat and set aside.

4. 04

   While the lobster smokes, cook macaroni in salted water until just al dente. Drain and set aside.

5. 05

   In a cast iron skillet over medium heat, melt butter and whisk in flour to create a roux. Gradually add milk and cream, stirring until thickened. Add Dijon mustard, cayenne (optional), and cheeses. Stir until smooth and creamy. Season with salt and pepper to taste.

6. 06

   Fold the cooked macaroni and chopped lobster meat into the cheese sauce until well mixed. Transfer to a grill-safe baking dish.

7. 07

   Mix panko breadcrumbs with melted butter and sprinkle over the top for added texture.

8. 08

   Place the dish back in the smoker for 20–25 minutes until hot, bubbling, and lightly golden on top.