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Lobster Mac and Cheese Recipe

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Lobster Mac and Cheese combines tender lobster and pasta with a silky sauce made from sharp cheddar, Gruyère, and Parmesan. A buttery golden breadcrumb topping turns this creamy comfort food into an indulgent special-occasion dinner.

Ingredients

  • 1 pound elbow macaroni or cavatappi
  • 1 pound cooked lobster meat, cut into bite-size pieces
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 1/2 cups Gruyère cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley or chives, for garnish
  • Lemon wedges, for serving
  • 1 cup panko breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
  2. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain and set aside.
  3. Melt 5 tablespoons butter in a large saucepan over medium heat. Add the flour and whisk continuously for 1 to 2 minutes, keeping the mixture smooth.
  4. Slowly pour in the milk and heavy cream while whisking. Continue cooking until smooth and thickened enough to lightly coat the back of a spoon.
  5. Reduce the heat to low and stir in the Dijon mustard, garlic powder, smoked paprika, salt, and freshly ground black pepper.
  6. Gradually add the cheddar, Gruyère, and 1/2 cup Parmesan, stirring after each addition until melted and smooth. Keep the heat low and do not allow the sauce to boil.
  7. Add the cooked pasta and gently stir until thoroughly coated with the cheese sauce.
  8. Carefully fold in the cooked lobster meat, taking care not to break apart the pieces.
  9. Transfer the lobster macaroni and cheese to the prepared baking dish and spread into an even layer.
  10. Combine the panko breadcrumbs, 3 tablespoons melted butter, 1/4 cup Parmesan, and chopped parsley. Sprinkle evenly over the macaroni and cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden.
  12. For an extra-crispy topping, broil briefly at the end of cooking while watching carefully to prevent burning.
  13. Let the macaroni and cheese rest for about 5 minutes. Garnish with fresh parsley or chives and serve with lemon wedges.

Notes

  • Freshly grated cheese melts more smoothly than pre-shredded cheese and helps create a silkier sauce.
  • Cooked lobster tail, claw, or knuckle meat can be used, or combine them for varied textures.
  • Frozen cooked lobster can be used after safely thawing, draining, and removing excess moisture.
  • For extra heat, add cayenne pepper, red pepper flakes, Cajun seasoning, or Creole seasoning to the sauce.
  • Cooked crab or shrimp can be added for additional seafood flavor.
  • Fontina, Monterey Jack, white cheddar, or Gouda can replace some of the cheeses.
  • Add fresh lemon zest to the breadcrumb topping for a brighter citrus flavor.
  • For an especially creamy stovetop version, skip the breadcrumb topping and baking step and serve immediately after folding in the lobster.
  • Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat gently with a splash of milk or cream.
  • Freezing is not recommended because it can affect the texture of both the cheese sauce and lobster.

Nutrition

Find it online: https://thefamilycooking.com/lobster-mac-and-cheese-recipe/