Go Back
–+ servings
Best Lobster Mac and Cheese Recipe

Lobster Mac and Cheese

Wholesome Cove
This Lobster Mac and Cheese is the ultimate comfort food upgrade, featuring a silky three-cheese béchamel sauce loaded with sweet, tender chunks of lobster, all baked under a golden, buttery panko crust.
It is rich, deeply satisfying, and impressive enough for holidays or dinner parties, yet straightforward enough to pull off on any special weeknight at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 610 kcal

Equipment

  • Large pot or Dutch oven - For cooking pasta and making the cheese sauce
  • 9x13 inch baking dish - Ceramic or glass recommended for even baking
  • Large colander - For draining cooked pasta
  • Whisk - Essential for a smooth, lump-free roux and béchamel
  • Large mixing bowl - For tossing shredded cheeses together
  • Box grater or food processor with grater attachment - For shredding cheese fresh from the block
  • Rimmed baking sheet - For roasting lobster tails before removing the meat
  • Sharp kitchen shears or chef's knife - For cutting lobster shell and removing meat
  • Rubber spatula - For folding pasta and lobster into cheese sauce without breaking
  • Small saucepan or skillet - For toasting panko breadcrumbs in butter
  • Measuring cups and spoons - For accurate measurements throughout the recipe
  • Aluminum foil - For lining the baking sheet when cooking lobster tails

Ingredients
  

For the Lobster

  • 1.5 lbs lobster tails - 680g total meat after cooking; approximately 3-4 tails; cold-water Maine lobster tails recommended; can substitute with pre-cooked shelled lobster meat
  • 1 tbsp unsalted butter - melted; for brushing the lobster tails before roasting
  • 0.5 tsp Old Bay seasoning - for seasoning the lobster tails before roasting
  • 1 tbsp olive oil - for sautéing when finishing the lobster
  • 2 garlic cloves - minced; cooked briefly with butter when finishing lobster meat

For the Pasta

  • 1 lb cavatappi or elbow macaroni pasta - 450g; cavatappi preferred for its ridged, hollow shape that holds sauce; cook al dente

For the Cheese Sauce

  • 4 tbsp unsalted butter - 57g; for making the roux
  • 1/3 cup all-purpose flour - 40g; forms the base of the roux to thicken the sauce
  • 2 cups whole milk - 480ml; warmed before adding to roux to prevent lumps; do not substitute skim or low-fat milk
  • 1 cup heavy cream - 240ml; gives the sauce its velvety richness
  • 1.5 cups sharp cheddar cheese - 170g; shredded fresh from the block; do not use pre-shredded
  • 1 cup Gruyère cheese - 115g; shredded fresh from the block; adds nutty depth and melts beautifully
  • 0.5 cup low-moisture mozzarella - 57g; shredded fresh from the block; adds creaminess and stretch
  • 1 tsp Dijon mustard - sharpens cheese flavor without tasting like mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper - adjust to taste
  • 0.25 tsp freshly grated nutmeg - classic béchamel addition; use a microplane for best results
  • 0.5 tsp Old Bay seasoning - for the cheese sauce
  • salt and black pepper - to taste; season in layers throughout cooking

For the Breadcrumb Topping

  • 2 tbsp unsalted butter - 28g; for toasting the panko
  • 1 cup panko breadcrumbs - 60g; creates a lighter, crispier topping than regular breadcrumbs

For Garnish

  • 2 tbsp fresh parsley - chopped; adds color and a fresh herby finish

Instructions
 

  • Preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil. Use kitchen shears to cut along the top of each lobster tail shell lengthwise, gently lift the meat out of the shell, and lay it on top (butterflied).
  • Brush each butterflied tail with melted butter and sprinkle with Old Bay seasoning, salt, and pepper. Roast for 10 to 12 minutes until the meat is opaque and just firm, then cool for 5 minutes and chop into 1 to 1.5 inch (2.5 to 4cm) chunks.
  • Reduce oven temperature to 375°F (190°C). Cook pasta in a large pot of generously salted boiling water until 1 to 2 minutes shy of al dente, then reserve 1/2 cup (120ml) of pasta water, drain, and rinse briefly with cold water.
  • Melt 4 tablespoons (57g) of butter in a large pot or Dutch oven over medium heat. Add the flour all at once and whisk constantly for 2 full minutes until the roux is golden and smells slightly nutty.
  • Slowly pour in the warmed milk in a thin stream while whisking constantly, then add the heavy cream. Bring to a gentle simmer over medium-high heat, stirring frequently, and cook for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
  • Reduce heat to low and stir in Dijon mustard, garlic powder, onion powder, cayenne, nutmeg, and Old Bay. Remove the pot from the heat completely, then add the shredded cheeses in three batches, stirring between each addition until fully melted and smooth.
  • Add the drained pasta to the cheese sauce and stir until every piece is well coated, adding a splash of reserved pasta water if the sauce seems too thick. Gently fold in half of the chopped lobster meat, then transfer the mixture to a greased 9x13 inch baking dish.
  • Distribute the remaining lobster chunks evenly over the top of the pasta, pressing them in slightly. In a small skillet, melt 2 tablespoons butter over medium heat, add panko breadcrumbs, and stir for 2 to 3 minutes until golden, then sprinkle evenly over the top.
  • Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the sauce is bubbling at the edges and the breadcrumb topping is deep golden brown. Rest for 10 minutes, then garnish with chopped fresh parsley and serve.

Notes

  • Always shred cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that prevent proper melting and result in a grainy, oily sauce.
  • Warm your milk before adding it to the roux. Cold milk can cause lumps to form. Microwave it for 60 to 90 seconds before adding.
  • Remove the pot from the heat completely before adding the cheese. Excess heat causes the cheese proteins to seize and the sauce to turn grainy.
  • Do not overcook the lobster in the first roasting step. It should be just opaque when removed, since it will continue cooking in the final bake.
  • Cook the pasta al dente (1 to 2 minutes short of done). It finishes cooking in the oven, and fully cooked pasta will become mushy.
  • Make-ahead tip: Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes before baking.
  • To freeze: Cover the assembled unbaked dish with plastic wrap and two layers of foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking.
  • For extra browning on top, switch the oven to broil for the final 2 to 3 minutes of baking. Watch it closely to prevent burning.
  • Lobster substitution: Lump crab meat, large shrimp, or a combination of seafood all work beautifully using the same method and seasoning.
  • For a truffle upgrade, stir 1 to 2 teaspoons of white truffle oil into the finished cheese sauce just before combining with the pasta.

Nutrition

Serving: 1ServingCalories: 610kcalCarbohydrates: 48gProtein: 34gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 780mgPotassium: 340mgFiber: 2gSugar: 5gVitamin A: 24IUVitamin C: 4mgCalcium: 37mgIron: 11mg
Keyword baked mac and cheese, comfort food dinner, lobster mac and cheese, lobster mac and cheese recipe, seafood pasta
Tried this recipe?Let us know how it was!