Lobster Mac and Cheese
If you’re looking for the ultimate comfort food with a touch of luxury, Lobster Mac and Cheese is the perfect dish. This recipe combines tender, buttery lobster with a rich, creamy cheese sauce made from sharp cheddar, Gruyère, and Parmesan, all tossed with perfectly cooked pasta. Topped with crispy, golden panko breadcrumbs, every bite is a delicious mix of gooey, cheesy goodness and satisfying crunch. Whether you're making it for a special occasion or just treating yourself, this dish is guaranteed to impress. Get ready to indulge in the best Lobster Mac and Cheese you’ve ever had!
Equipment
- Large Pot: Used for boiling the pasta. A heavy-bottomed pot prevents sticking.
- Colander: For draining the pasta after cooking. Helps remove excess water and prevents overcooking.
- Medium or Large Skillet: Used for sautéing the lobster in butter and seasoning. A nonstick or stainless steel pan works best.
- Saucepan or Dutch Oven: Essential for making the cheese sauce. A heavy-bottomed saucepan or Dutch oven prevents burning.
- Whisk: Helps create a smooth cheese sauce. Ensures even mixing of flour, milk, and cheese.
- Cheese Grater: For freshly grating cheese (avoid pre-shredded cheese for best melting). A box grater or microplane works well.
- Baking Dish (if baking): Needed for the baked version. A 9x13-inch baking dish or casserole dish is ideal.
- Mixing Bowls: For tossing the breadcrumb topping with butter. Helps keep your prep organized.
- Measuring Cups & Spoons: Ensures accuracy for the perfect cheese sauce consistency. Helps with portioning ingredients correctly.
- Tongs or Seafood Cracker (if using whole lobster): Essential for extracting lobster meat from shells. Tongs help handle hot lobster tails safely.
- Wooden Spoon or Silicone Spatula: For stirring the cheese sauce without scratching the pan. A silicone spatula helps scrape out every last bit of cheesy goodness.
- Baking Sheet (optional): If you want an extra crispy topping, toast the breadcrumbs separately before adding them.
Ingredients
For the Mac and Cheese:
- 12 ounces elbow macaroni or cavatappi for extra texture
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika optional, but adds depth
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 ½ cups sharp cheddar cheese shredded
- 1 ½ cups Gruyère cheese shredded
- 1 cup Parmesan cheese grated
For the Lobster:
- 1 ½ cups cooked lobster meat chopped (about 2 lobster tails)
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning for extra flavor
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Step 1: Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Step 2: Prepare the Lobster
- If using whole lobster tails, steam or boil them for about 5-7 minutes until the shells turn bright red. Let them cool slightly, then remove the meat and chop into bite-sized pieces.
- In a small skillet, melt 2 tablespoons of butter over medium heat. Add the lobster meat, Old Bay seasoning, and lemon juice. Sauté for about 2 minutes to enhance the flavor. Remove from heat and set aside.
- Step 3: Make the Cheese Sauce
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Sprinkle in the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.
- Stir in the Dijon mustard, smoked paprika, salt, and pepper. Continue cooking over medium heat until the sauce thickens, about 5 minutes.
- Reduce the heat to low and gradually add the cheddar, Gruyère, and Parmesan cheese, stirring until fully melted and smooth.
- Step 4: Combine Everything
- Add the cooked pasta to the cheese sauce, stirring to coat every piece in that creamy goodness.
- Gently fold in the sautéed lobster meat, ensuring it’s evenly distributed throughout the mac and cheese.
- Step 5: Make the Crispy Topping
- In a small bowl, mix the panko breadcrumbs, melted butter, garlic powder, salt, and Parmesan cheese. Stir to combine.
- Step 6: Assemble and Bake
- Preheat your oven to 375°F (190°C).
- Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
- Sprinkle the breadcrumb topping evenly over the top.
- Bake uncovered for 20-25 minutes or until golden brown and bubbly.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Notes
Make Ahead Instructions
If you want to prepare Lobster Mac and Cheese in advance, follow these steps to save time without sacrificing flavor:🔹 Option 1: Assemble & Refrigerate Before Baking (Best Method!)
✔️ Prepare everything up until the baking step – Cook the pasta, make the cheese sauce, and mix in the lobster.✔️ Transfer to a baking dish and cover tightly with plastic wrap or foil.
✔️ Refrigerate for up to 24 hours.
✔️ When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.
✔️ Bake at 375°F (190°C) for 25-30 minutes until hot and bubbly. Pro Tip: Hold off on adding the breadcrumb topping until just before baking so it stays crispy!
🔹 Option 2: Make the Cheese Sauce in Advance
If you’re short on time, you can make the cheese sauce up to 2 days in advance and store it in an airtight container in the fridge. When ready to use:✔️ Reheat the sauce gently on low heat, adding a splash of milk or cream to bring back its creamy consistency.
✔️ Cook fresh pasta and warm the lobster separately before mixing everything together.
Storage Tips for Leftovers
If you have leftovers (lucky you!), here’s how to store and reheat them properly to keep them delicious:🔹 Refrigerating Leftovers
✔️ Cool completely before storing.✔️ Transfer to an airtight container and refrigerate for up to 3-4 days.
🔹 Freezing Instructions (For Best Results, Freeze Before Baking)
✔️ Assemble the mac and cheese, but do not bake.✔️ Wrap tightly with plastic wrap and a layer of foil to prevent freezer burn.
✔️ Freeze for up to 2 months.
✔️ Thaw overnight in the fridge before baking at 375°F (190°C) for 30-35 minutes. Note: While you can freeze cooked mac and cheese, the sauce may separate slightly when reheated. Stirring in a bit of warm milk can help fix this!
Reheating Instructions
🧀 Oven Method (Best for Texture!):✔️ Preheat to 350°F (175°C).
✔️ Cover with foil and bake for 20 minutes, stirring halfway through.
✔️ Remove foil and bake for another 5 minutes to crisp up the topping. 🔥 Stovetop Method (Best for Quick Heating!):
✔️ Place mac and cheese in a pan over medium-low heat.
✔️ Add a splash of milk or cream and stir frequently until warmed through. ⚡ Microwave Method (For Individual Portions):
✔️ Place a serving in a microwave-safe dish.
✔️ Add a teaspoon of milk and cover loosely.
✔️ Heat in 30-second intervals, stirring in between, until hot.
Final Storage & Reheating Tips
✔️ Always reheat gently to prevent the cheese sauce from breaking.✔️ Add milk or cream when reheating to keep it creamy.
✔️ Don’t freeze with breadcrumbs—add them fresh before baking for the best crunch. With these tips, you can make Lobster Mac and Cheese ahead of time, store it properly, and reheat it without losing its rich, cheesy goodness! 🦞🧀✨