Lobster Mac N Cheese
This rich, creamy Lobster Mac N Cheese wraps tender lobster in a blanket of cheesy, baked comfort with a golden, crunchy topping—perfect for holidays, date nights, or any evening you want something special without the fuss.
Ingredients
- 1 pound short pasta such as elbow macaroni, cavatappi, shells, or pipette
- 1-1 1/2 pounds cooked lobster meat chopped into bite-size chunks
- 1 tablespoon olive oil or butter for tossing the cooked pasta
- 6 tablespoons unsalted butter
- 1 small yellow onion finely minced
- 3 cloves garlic minced
- 6 tablespoons all-purpose flour
- 3 cups whole milk room temperature if possible
- 1 cup half-and-half or additional whole milk plus 2 tablespoons heavy cream
- 1/2 cup lobster stock or seafood stock or chicken broth; or use 1 teaspoon lobster base
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/4-1/2 teaspoon cayenne pepper optional, for mild heat
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups sharp cheddar cheese freshly shredded
- 1 1/2 cups Gruyère or Swiss cheese freshly shredded
- 1/2 cup Parmesan cheese finely grated
- 1 1/2 cups panko breadcrumbs or regular breadcrumbs
- 3 tablespoons unsalted butter melted, for topping
- 1/4 cup Parmesan cheese finely grated, for topping
- 2 tablespoons fresh parsley minced, optional
- Salt and pepper pinch, for topping
Instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook 1–2 minutes less than package directions for al dente so it stays firm in the oven. Drain, then toss with 1 tablespoon olive oil or butter to prevent sticking. Set aside.1 pound short pasta, 1 tablespoon olive oil or butter
- While the pasta cooks, chop the cooked lobster meat into bite-size pieces. If the lobster is cold from the refrigerator, let it sit out for 10–15 minutes so it is not icy and will warm evenly in the oven.1-1 1/2 pounds cooked lobster meat
- In a large heavy-bottomed pot or Dutch oven, melt 6 tablespoons unsalted butter over medium heat. Add the minced onion and cook, stirring, for 3–4 minutes until soft and translucent, not browned. Stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle the flour evenly over the butter mixture and cook, stirring constantly, for 2–3 minutes to form a roux; it should look like a thick paste and smell slightly nutty.6 tablespoons unsalted butter, 1 small yellow onion, 3 cloves garlic, 6 tablespoons all-purpose flour
- Slowly whisk in the whole milk, half-and-half, and lobster stock, adding a little at a time while whisking constantly to avoid lumps. Continue cooking over medium heat, whisking, until the mixture thickens and gently bubbles, about 5–8 minutes, until it coats the back of a spoon. Stir in the Dijon mustard, smoked paprika, cayenne (if using), kosher salt, and black pepper. Taste and adjust seasoning so the sauce is well flavored.3 cups whole milk, 1 cup half-and-half, 1/2 cup lobster stock or seafood stock, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4-1/2 teaspoon cayenne pepper, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper
- Reduce the heat to low. Add the cheddar, Gruyère, and Parmesan in small handfuls, stirring after each addition until fully melted and smooth before adding more. If the sauce seems too thick, stir in a splash of milk; if too thin, let it gently bubble for another minute or two, stirring, until it thickens. You want a glossy, pourable sauce that still clings to a spoon.3 cups sharp cheddar cheese, 1 1/2 cups Gruyère or Swiss cheese, 1/2 cup Parmesan cheese
- Add the cooked pasta to the cheese sauce and gently stir until every piece is well coated. Fold in the lobster meat, reserving a few larger, attractive pieces for the top if desired. Taste and adjust seasoning with additional salt, pepper, or a pinch of paprika.1 pound short pasta, 1-1 1/2 pounds cooked lobster meat
- In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan, parsley (if using), and a pinch of salt and pepper. Stir until the crumbs are evenly coated and slightly clumpy.1 1/2 cups panko breadcrumbs, 3 tablespoons unsalted butter, 1/4 cup Parmesan cheese, 2 tablespoons fresh parsley, Salt and pepper
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar 3-quart casserole. Pour the lobster mac and cheese mixture into the dish and spread it evenly. Scatter the reserved lobster pieces on top if you set some aside. Sprinkle the breadcrumb mixture evenly over the surface. Bake for 20–25 minutes, until the top is golden brown and the edges are bubbling. For an extra-crisp top, broil for 1–2 minutes at the end, watching closely so it does not burn. Let rest 5–10 minutes before serving so the sauce can set slightly.
Notes
Serves 6–8 as a main dish or 10–12 as a side. Use short, sturdy pasta shapes like elbows, shells, cavatappi, or pipette so they hold the sauce and lobster well. For a mixed seafood version, replace half the lobster with cooked shrimp or scallops. To make ahead, assemble up to 24 hours in advance without the topping, cover, and refrigerate; let sit at room temperature for 20–30 minutes, add the topping, and bake, adding 5–10 extra minutes if needed. Leftovers keep in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 325°F oven with a splash of milk or cream, or in the microwave in short bursts, stirring in a little milk to keep it creamy.
Nutrition
Calories: 650kcal
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