Lobster Mac and Cheese
Decadent restaurant-style mac and cheese loaded with tender lobster meat in a rich, creamy three-cheese sauce. This indulgent dish turns comfort food into a luxurious main course.
Equipment
Ingredients
Pasta and Lobster
- 1 lb cavatappi or elbow macaroni
- 1 lb cooked lobster meat fresh or frozen, cut into chunks
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
Cheese Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 8 oz sharp white cheddar shredded
- 8 oz gruyere cheese shredded
- 4 oz fontina cheese shredded
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
Topping
- 1 cup panko breadcrumbs
- 3 tbsp unsalted butter melted
- 2 tbsp fresh parsley chopped
- 1/4 cup parmesan cheese grated
Instructions
- Preheat oven to 375°F. Butter a 9x13 baking dish. Bring a large pot of salted water to boil.
- Cook pasta in boiling water until al dente (2 minutes less than package directions). Drain and set aside in a mixing bowl.
- In the same pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly with whisk.
- Gradually add warm milk and cream, whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes until thickened.
- Remove from heat. Add cheddar, gruyere, and fontina cheese, stirring until completely melted and smooth.
- Stir in Dijon mustard, garlic powder, cayenne, salt, and pepper. Taste and adjust seasoning.
- In a small pan, melt 2 tablespoons butter. Add lobster meat and lemon juice, tossing gently for 2 minutes just to warm through. Remove from heat.
- Pour cheese sauce over cooked pasta in mixing bowl. Gently fold in lobster meat. Transfer to prepared baking dish.
- In a small mixing bowl, combine panko, melted butter, parsley, and parmesan. Sprinkle evenly over mac and cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest 5 minutes on cutting board before serving.
Notes
Fresh lobster is ideal, but high-quality frozen lobster tails work perfectly - just thaw and remove meat. Don't overcook the lobster or it becomes rubbery. You can assemble this dish a day ahead and refrigerate - add 10 minutes to baking time if starting cold. For extra richness, add 2 tablespoons of lobster or seafood stock to the cheese sauce. The three-cheese blend creates the perfect creamy, complex flavor - don't substitute with pre-shredded cheese as it doesn't melt as smoothly. Leftovers reheat well in the oven covered with foil.
ALLERGEN INFORMATION: Contains dairy (milk, cream, cheese, butter), gluten (pasta, flour), and shellfish (lobster). Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1.5gCalories: 720kcalCarbohydrates: 52gProtein: 38gFat: 42gSaturated Fat: 26gCholesterol: 195mgSodium: 980mgFiber: 2gSugar: 6g
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