Indulge in the ultimate comfort food with a luxurious twist—this creamy, cheesy Lobster Mac and Cheese combines tender lobster meat with a rich, velvety cheese sauce and a crispy breadcrumb topping. Perfect for special occasions or when you’re craving something extra decadent, this dish elevates classic mac and cheese to a whole new level of deliciousness.
Ingredients:
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1 lb (450g) elbow macaroni or cavatappi pasta
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2 cups cooked lobster meat, chopped (from about 2 medium lobsters or pre-cooked tails/claws)
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4 tbsp unsalted butter
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1/4 cup all-purpose flour
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3 cups whole milk, warmed
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded
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1 1/2 cups Gruyère cheese, shredded
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1/2 cup Parmesan cheese, grated
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1/2 tsp garlic powder
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1/2 tsp smoked paprika (optional)
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1/4 tsp cayenne pepper (optional, for a slight kick)
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Salt & black pepper to taste
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1/2 cup panko breadcrumbs
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2 tbsp melted butter (for topping)
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2 tbsp fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
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Preheat oven to 375°F (190°C).
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Cook pasta in salted boiling water until al dente (1-2 minutes less than package instructions). Drain and set aside.
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Make the Cheese Sauce:
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In a large saucepan, melt 4 tbsp butter over medium heat.
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Whisk in flour and cook for 1-2 minutes to make a roux (don’t let it brown).
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Gradually whisk in warm milk and heavy cream until smooth.
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Cook for 3-4 minutes, stirring constantly, until slightly thickened.
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Reduce heat to low and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
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Season with garlic powder, smoked paprika, cayenne, salt, and pepper.
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Combine Pasta & Lobster:
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Fold the cooked pasta into the cheese sauce.
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Gently stir in the chopped lobster meat.
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Assemble & Bake:
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Transfer the mixture to a greased 9×13-inch baking dish.
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In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter and sprinkle over the top.
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Bake for 20-25 minutes until bubbly and golden on top.
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Serve:
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Let rest for 5 minutes, then garnish with fresh parsley.
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Serve warm and enjoy!
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Useful Tips:
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For extra richness, add 1/2 cup cream cheese to the sauce.
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Substitute lobster with crab or shrimp if preferred.
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For a crispy topping, broil for the last 2-3 minutes.
How to Store & Reheat Lobster Mac and Cheese
Refrigeration:
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Let the dish cool completely (within 2 hours of cooking).
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Store in an airtight container in the fridge for up to 3 days.
Related
Lobster Mac and Cheese
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente (1-2 minutes less than package instructions). Drain and set aside.
- In a large saucepan, melt 4 tbsp butter over medium heat.
- Whisk in flour and cook for 1-2 minutes to make a roux (don’t let it brown).
- Gradually whisk in warm milk and heavy cream until smooth.
- Cook for 3-4 minutes, stirring constantly, until slightly thickened.
- Reduce heat to low and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
- Season with garlic powder, smoked paprika, cayenne, salt, and pepper.
- Fold the cooked pasta into the cheese sauce.
- Gently stir in the chopped lobster meat.
- Assemble & Bake:
- Transfer the mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter and sprinkle over the top.
- Bake for 20-25 minutes until bubbly and golden on top.
- Let rest for 5 minutes, then garnish with fresh parsley.
- Serve warm and enjoy
