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Lobster Mac and Cheese Recipe

Lobster Mac and Cheese

Steven
Rich, velvety, and packed with sweet chunks of tender lobster, this lobster mac and cheese recipe turns an ordinary night into something worth celebrating.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8
Calories 610 kcal

Equipment

  • Large baking dish (9x13 inch) - or similar capacity
  • Large heavy-bottomed saucepan or Dutch oven - for the cheese sauce
  • Large pot - for boiling pasta
  • Baking sheet - for the lobster tails
  • Box Grater or Cheese Grater
  • Whisk
  • Wooden spoon or silicone spatula
  • Sharp kitchen knife
  • Cutting board
  • Colander - for draining pasta
  • Aluminum foil
  • Measuring cups and spoons
  • Kitchen tongs

Ingredients
  

  • 1.5 lbs lobster tails - 680g, about 3-4 medium tails, shells on
  • 2 tablespoons unsalted butter - 28g, melted
  • 1 teaspoon Old Bay seasoning
  • 0.5 teaspoon garlic powder
  • salt and black pepper - to taste
  • 1 lb cavatappi pasta - 450g, or elbow macaroni, penne, or shells
  • salted water - for boiling
  • 4 tablespoons unsalted butter - 56g
  • 1 small yellow onion - finely diced
  • 3 cloves garlic - minced
  • 0.25 cup all-purpose flour - 30g
  • 2 cups whole milk - 480ml, warmed
  • 1 cup heavy cream - 240ml, warmed
  • 1.5 cups sharp cheddar cheese - 170g, freshly shredded
  • 1 cup Gruyère cheese - 115g, freshly shredded
  • 0.5 cup fontina cheese - 55g, freshly shredded
  • 0.5 cup Parmesan cheese - 50g, freshly grated
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon Old Bay seasoning
  • salt and black pepper - to taste
  • 1 cup panko breadcrumbs - 60g
  • 3 tablespoons unsalted butter - 42g, melted
  • 2 tablespoons Parmesan cheese - freshly grated
  • 0.5 teaspoon garlic powder
  • 2 tablespoons fresh parsley - finely chopped, for garnish

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and line a baking sheet with foil.
  • Cut lobster tails in half lengthwise. Place cut-side up on the baking sheet, brush with melted butter, and season with Old Bay, garlic powder, salt, and pepper.
  • Broil at 450°F (232°C) for 8-10 minutes until opaque. Cool, remove meat from shells, chop into chunks, and set aside. Reduce oven to 375°F.
  • Bring salted water to a boil. Cook cavatappi 2 minutes less than package directions. Drain and set aside without rinsing.
  • Shred all cheeses and combine in a bowl. Reserve 1/2 cup for topping.
  • In a heavy-bottomed pan, melt 4 tablespoons butter over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook 1 minute more.
  • Sprinkle in flour and whisk constantly for 2 minutes to make a roux.
  • Reduce heat to medium-low. Slowly whisk in warmed milk, then heavy cream. Increase heat to medium and whisk until sauce thickens, about 4-5 minutes.
  • Remove from heat. Stir in Dijon, smoked paprika, nutmeg, Old Bay, salt, and pepper. Add shredded cheeses in three batches, stirring until smooth.
  • Add drained pasta and two-thirds of the lobster to the cheese sauce. Fold gently to combine.
  • Pour into prepared baking dish. Scatter remaining lobster over the top, then sprinkle with reserved 1/2 cup shredded cheese.
  • Mix panko, melted butter, Parmesan, and garlic powder. Sprinkle evenly over the top.
  • Bake uncovered at 375°F for 25-30 minutes until bubbly and golden. Broil for 1-2 minutes for extra browning if desired.
  • Rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

  • Always shred cheese from the block — pre-shredded cheeses contain anti-caking agents that can make your sauce grainy.
  • Remove sauce from heat before adding cheese to prevent the sauce from separating and becoming greasy or clumpy.
  • Undercook the pasta by 2 minutes — it will continue cooking in the oven and absorb some sauce.
  • Warm the milk and cream before adding to the roux for a smooth, lump-free sauce.
  • Don't overcook the lobster during the initial broiling. It only needs to be just opaque since it bakes again in the dish.
  • Make-ahead: Assemble through the breadcrumb step, cover, and refrigerate for up to 5 days. Bake as directed, adding 10-15 minutes to the bake time.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat covered at 350°F until warmed through, or microwave individual portions with a splash of milk to keep the sauce creamy.
  • Freezer-friendly: Assemble completely, cool, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
  • Substitution: Jumbo lump crab meat or large shrimp work beautifully in place of lobster.
Keyword comfort food, holiday dinner, lobster mac and cheese, seafood pasta