The Best Lobster Mac & Cheese Recipe

Introduction

Lobster Mac & Cheese is the ultimate comfort food with a luxurious twist. Creamy, cheesy pasta combined with tender lobster meat makes this dish perfect for special occasions or an indulgent weeknight treat.

Ingredients

• 1 pound pasta (elbow, pipe, rotini)
• 6 to 10 medium lobster tails
• 1/4 cup butter (for lobster cooking)
• 1 medium shallot, finely diced
• 3 large garlic cloves, finely minced
• 1 tsp sea salt
• Ground black pepper, to taste
• 1 tbsp chopped fresh parsley (for lobster)
• 1/4 cup butter (for cheese sauce)
• 1/4 cup all-purpose flour
• 2 1/4 cups half-and-half
• 1 tsp ground mustard
• 1 tsp smoked paprika
• 1 tsp dried garlic
• 1 tsp dried onion
• 1 1/2 tsp sea salt (for cheese sauce)
• Ground white pepper (optional)
• 8 oz aged white cheddar cheese, grated (about 2 3/4 cups)
• 6 oz gruyere cheese, grated (about 2 1/4 cups)
• 4 oz smoked gouda cheese, grated (about 1 1/2 cups)
• 1 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley (for cheese sauce)
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted (for topping)
• 1/4 tsp dried garlic (for topping)
• 1 tbsp chopped fresh parsley (for topping)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and keep warm.
2. Step 2: Remove the raw lobster meat from the tail shells by cutting along the underside shell with kitchen shears, peeling back the shell, and gently pulling out the meat. Chop half the lobster into large chunks and keep the rest whole for garnish.
3. Step 3: Heat 1/4 cup butter in a large frying pan over medium heat. Add the diced shallot, minced garlic, 1 tbsp fresh parsley, sea salt, and black pepper. Cook for 1 to 2 minutes until garlic softens.
4. Step 4: Add the lobster meat to the pan and cook for 5 to 6 minutes, turning until opaque. Whole tails may need an extra minute. Remove lobster and set aside, keeping the garlic and shallot butter mixture in the pan.
5. Step 5: Preheat oven to 425°F. In a deep sauté pan over medium-low heat, melt 1/4 cup butter. Whisk in flour and cook for 4 to 5 minutes, avoiding browning.
6. Step 6: Gradually whisk in half-and-half, about 1/2 cup at a time, stirring until creamy before adding more. Season with dried garlic, dried onion, smoked paprika, ground mustard, sea salt, and optional white pepper.
7. Step 7: Stir in all grated cheeses and cook over medium heat for 8 to 10 minutes, stirring continuously until smooth and melted. Add the reserved garlic and shallot butter along with 2 tbsp fresh parsley.
8. Step 8: Add the cooked pasta and lobster chunks to the cheese sauce. Toss gently to coat everything evenly.
9. Step 9: In a small bowl, combine panko breadcrumbs, melted butter, dried garlic, and 1 tbsp fresh parsley. Toss to coat the crumbs.
10. Step 10: Transfer the mac and cheese to an oven-safe dish or keep it in the sauté pan if oven-safe. Sprinkle breadcrumbs evenly on top.
11. Step 11: Bake at 425°F for about 15 minutes until the breadcrumbs are golden brown. Alternatively, broil on low for 5 to 6 minutes to brown the topping.
12. Step 12: Garnish with remaining whole lobster tails and extra fresh parsley or chopped chives. Serve immediately for the creamiest texture.

Tips & Variations

• Use fresh or frozen lobster tails depending on availability. If frozen, thaw completely before cooking.
• For a spicier kick, add a pinch of cayenne pepper to the cheese sauce seasoning.
• Feel free to swap out cheeses based on preference but maintain a mix of sharp and smoky flavors.
• If the sauce thickens too much after baking, stir in a splash of half-and-half to loosen it before serving.
• For a gluten-free version, substitute gluten-free pasta and breadcrumbs.

Storage

Store leftover lobster mac and cheese in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F or in a microwave, adding a little milk or half-and-half to restore creaminess. Avoid reheating lobster multiple times to maintain tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lobster instead of fresh lobster tails?

While you can use canned lobster, fresh lobster tails provide a better texture and richer flavor. If using canned, drain well and add it gently to the cheese sauce to avoid overcooking.

Is it okay to make this dish ahead of time?

Yes, but it’s best to keep the pasta, sauce, and lobster separate until just before baking. Combine and bake when ready to serve to maintain the best texture and flavor.

The Best Lobster Mac & Cheese Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

This luscious Lobster Mac & Cheese brings together tender lobster tails and a rich, creamy cheese sauce made with aged cheddar, gruyere, smoked gouda, and parmesan. The pasta is tossed with the decadent sauce, chunks of lobster, and topped with a crispy, buttery panko breadcrumb crust, baked to golden perfection. Enhanced with garlic, shallots, smoked paprika, and fresh parsley, this elegant comfort food is perfect for special occasions or a decadent weeknight meal.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta & Lobster

• 1 pound pasta (elbow, pipe, or rotini)
• 6 to 10 medium lobster tails

Lobster Butter Mixture

• 1/4 cup butter
• 1 medium shallot, finely diced
• 3 large garlic cloves, finely minced
• 1 tsp sea salt
• Ground black pepper, to taste
• 1 tbsp chopped fresh parsley

Cheese Sauce

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/4 cups half-and-half
• 1 tsp ground mustard
• 1 tsp smoked paprika
• 1 tsp dried garlic
• 1 tsp dried onion
• 1 1/2 tsp sea salt
• Ground white pepper, optional
• 8 oz aged white cheddar cheese (about 2 3/4 cups grated)
• 6 oz gruyere cheese (about 2 1/4 cups grated)
• 4 oz smoked gouda cheese (about 1 1/2 cups grated)
• 1 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley

Breadcrumb Topping

• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• 1/4 tsp dried garlic
• 1 tbsp chopped fresh parsley

Instructions

1. Cooking the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well and keep warm until ready to use.
2. Preparing & Cooking Lobster Tails: Remove the lobster meat from the tail shells by cutting along both sides of the underside with kitchen shears and peeling back the shell. Gently pull the meat out and chop half the tails into large chunks, keeping the others whole for garnishing.
3. Cooking Lobster in Butter: Preheat a large frying pan over medium heat, melt 1/4 cup butter, then sauté the diced shallot, minced garlic, fresh parsley, sea salt, and black pepper for 1 to 2 minutes until fragrant and the garlic is softened. Add the lobster meat and cook for 5 to 6 minutes or until opaque, turning as needed. Whole tails may require an extra minute. Remove the lobster and set aside, keeping the garlic and shallot butter mixture in the pan.
4. Making the Cheese Sauce: Preheat the oven to 425°F (220°C). In a deep sauté pan over medium-low heat, melt 1/4 cup butter, then whisk in the flour. Cook this roux for 4 to 5 minutes, taking care not to let it brown. Gradually whisk in the half-and-half, about 1/2 cup at a time, stirring until the sauce is smooth and creamy. Season the sauce with dried garlic, dried onion, smoked paprika, ground mustard, sea salt, and optional white pepper to taste. Stir in the grated cheeses and cook over medium heat for 8 to 10 minutes, stirring continuously, until fully melted and velvety smooth. Whisk in the reserved lobster butter with garlic and shallot along with fresh parsley.
5. Combining Pasta, Sauce, and Lobster: Add the cooked pasta and lobster chunks to the cheese sauce. Use a large spoon or spatula to gently toss everything together until the pasta is fully coated.
6. Preparing Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with melted butter, dried garlic, and chopped fresh parsley until evenly coated.
7. Assembling and Baking: Transfer the mac and cheese to an oven-safe sauté pan or a large casserole dish. Spread the breadcrumb mixture evenly over the top. Bake in the preheated oven at 425°F for about 15 minutes, or until the breadcrumbs are golden brown and crispy. Alternatively, use the oven broiler on low for 5 to 6 minutes to brown the top.
8. Serving: Remove from oven and garnish with the reserved whole lobster tails and additional chopped fresh parsley or chives. Serve immediately for the creamiest texture.
9. Make-Ahead Instructions: For prepping ahead, keep the pasta, cheese sauce, and lobster separate until ready to serve. Combine and bake just before serving, ensuring the dish is hot and bubbly.

Notes

• The lobster shells can be saved to make a flavorful stock for other recipes.
• Adjust the amount of lobster to your preference for a more or less seafood-forward taste.
• Be careful not to overcook the lobster to keep it tender and juicy.
• If you don’t have all the cheeses listed, use a mix of good melting cheeses like sharp cheddar and Gruyere.
• Use fresh parsley and garlic for optimal flavor in both the sauce and topping.
• This recipe works best served immediately after baking to enjoy the creamy texture; the sauce thickens once cooled.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and use gluten-free pasta and breadcrumbs.

Keywords: lobster mac and cheese, cheesy lobster pasta, baked mac and cheese, seafood mac and cheese, creamy lobster mac, comfort food, dinner recipes, pasta bake