Name: Lobster Mac and Cheese
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 450 g cooked lobster meat, roughly chopped (tail and claw meat); 2 tbsp unsalted butter; 1 tbsp lemon juice; ¼ tsp paprika; ¼ tsp salt; 12 oz elbow macaroni or cavatappi pasta; 4 tbsp unsalted butter; ¼ cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; ½ cup Parmesan cheese, grated; ½ tsp mustard powder; ¼ tsp cayenne pepper (optional, for heat); Salt and black pepper, to taste; 1 cup panko breadcrumbs; 2 tbsp unsalted butter, melted; ¼ cup Parmesan cheese, grated; 1 tbsp fresh parsley, chopped

DifficultyBeginner

CategoryCheese, Chefs Choice, Fish, Main Courses, Pasta, Seafood

A decadent twist on the classic comfort food, this creamy mac and cheese is elevated with chunks of succulent lobster and a rich, cheesy sauce. Finished with a crispy breadcrumb topping, it’s perfect for special occasions or a luxurious dinner.

Yields6 Servings

Prep Time25 minsCook Time25 minsTotal Time50 mins

For the Lobster

450 g cooked lobster meat, roughly chopped (tail and claw meat)

2 tbsp unsalted butter

1 tbsp lemon juice

¼ tsp paprika

¼ tsp salt

For the Mac and Cheese

12 oz elbow macaroni or cavatappi pasta

4 tbsp unsalted butter

¼ cup all-purpose flour

3 cups whole milk

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

½ cup Parmesan cheese, grated

½ tsp mustard powder

¼ tsp cayenne pepper (optional, for heat)

Salt and black pepper, to taste

For the Topping

1 cup panko breadcrumbs

2 tbsp unsalted butter, melted

¼ cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

Prepare the Lobster

Melt butter in a skillet over medium heat.
Add the lobster meat, lemon juice, paprika, and salt.
Sauté for 2-3 minutes, just until the lobster is heated through.
Remove from heat and set aside.

Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pasta until al dente, according to package instructions.
Drain and set aside.

Make the Cheese Sauce

In a large saucepan over medium heat, melt butter.
Whisk in the flour and cook for 2-3 minutes, until lightly golden and bubbly.
Slowly whisk in the milk and cream, ensuring no lumps form.
Cook, whisking continuously, until the sauce thickens, about 5-7 minutes.
Reduce heat to low and add cheddar, Gruyère, and Parmesan cheeses.
Stir until the cheeses are fully melted and the sauce is smooth.
Season with mustard powder, cayenne pepper, salt, and black pepper.

Combine and Assemble

Preheat the oven to 375°F (190°C).
Add the cooked pasta and lobster meat to the cheese sauce, stirring to combine.
Pour the mixture into a greased 9x13-inch baking dish.

Prepare the Topping

In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley.
Sprinkle the breadcrumb mixture evenly over the pasta.

Bake the Lobster Mac and Cheese

Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
For extra crispiness, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Serve

Remove from the oven and let rest for 5 minutes before serving.
Garnish with additional parsley and a squeeze of lemon juice, if desired.

Tips and Variations

For Extra Richness: Add a splash of white wine to the cheese sauce before adding the cheese.
Make It Spicy: Add 1/4 tsp of cayenne pepper or red pepper flakes to the cheese sauce.
Gluten-Free Option: Use gluten-free pasta and panko breadcrumbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
Freezing: Prepare the mac and cheese but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight and bake as directed.

Ingredients