• 4 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 3 pounds Crab Claw Meat
  • 1/4 cup coarsely chopped parsley
  • 4 ounces grass-fed butter
  • 3 cups heavy cream
  • 2 cups freshly grated Parmesan cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon cayenne pepper
  • 1 pound choice of macaroni noodles cooked al dente


  1. Preheat grill to 425 F.
  2. Place a 12-inch cast-iron pan on the grill and add the butter and garlic.
  3. Once the butter is melted, add the lobster, parsley, salt and pepper, and stir.
  4. Sauté crab meat lightly for 5 to 6 minutes. Season to taste if needed with additional salt and pepper. Separate plate and set aside.
  5. Bring the reserved liquid to a rapid boil and whisk in the flour until it creates a roux. Add the heavy cream while continuously whisking. Bring to a boil and stir until slightly thickened. Whisk in 1 cup of the Parmesan, 1 cup of the sharp cheddar, the pepper jack and all of the seasonings, until melted and smooth.
  6. Remove the pan from the grill. Add the pasta, crab meat and remaining 1 cup sharp cheddar, and use a rubber spatula to mix thoroughly.
  7. Top with the remaining 1 cup Parmesan. Place the pan back onto the grill and continue to cook for an additional 20 minutes, until the mac and cheese is bubbly and nicely browned.