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Fresh Ingredients for Lobster Mac & Cheese

Lobster Mac & Cheese (Rich & Creamy)

This Lobster Mac & Cheese is the ultimate indulgence—a rich, creamy, decadent twist on the classic comfort food that’s perfect for special occasions, date nights, and holidays. Tender cavatappi pasta is enveloped in a velvety three-cheese sauce made with sharp white cheddar, nutty Gruyère, and savory Parmesan, then loaded with sweet, succulent chunks of lobster meat. A golden, buttery panko breadcrumb topping adds the perfect crunch, creating a dish that’s as impressive to look at as it is to eat. While it tastes like it came from a five-star steakhouse, this recipe is surprisingly achievable at home. Ready in under an hour, it’s guaranteed to become your go-to for Valentine’s Day, New Year’s Eve, Christmas dinner, or anytime you want to create something truly memorable.

 

  • Total Time: 55 minutes
  • Yield: 6-8 servings

Ingredients

For the Lobster:

  • 2 (1.5-pound) live lobsters or 1 pound cooked lobster meat

For the Pasta:

  • 1 pound cavatappi, shells, or elbow macaroni

For the Rich Cheese Sauce:

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 8 ounces sharp white cheddar cheese, freshly grated
  • 4 ounces Gruyère cheese, freshly grated
  • 4 ounces Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and white pepper to taste

For the Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup additional grated Parmesan cheese

Instructions

  1. Cook the lobster: Bring a large pot of salted water to a boil. Add the live lobsters head-first and cook for 8-10 minutes until bright red. Transfer to a large bowl of ice water to stop cooking. When cool enough to handle, remove the meat from the tails and claws. Chop into bite-sized pieces and set aside. Reserve any shells for making lobster stock if desired.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 1-2 minutes less than the package recommends). Drain well and set aside. Do not rinse—the starch helps the sauce adhere.
  3. Preheat oven: Preheat your oven to 375°F. Butter a 9×13-inch baking dish.
  4. Start the cheese sauce: In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 2-3 minutes until the mixture is golden and bubbly. This cooks out the raw flour taste.
  5. Add the dairy: Slowly whisk in the warm milk, a little at a time, whisking constantly to prevent lumps. Once all the milk is incorporated, add the heavy cream. Continue whisking until the mixture thickens slightly, about 5-7 minutes, until it coats the back of a spoon.
  6. Add the cheese: Reduce heat to low. Add the shredded cheddar, Gruyère, and Parmesan cheese one handful at a time, stirring constantly until each addition is fully melted before adding the next. This ensures a smooth, emulsified sauce.
  7. Season: Stir in the Dijon mustard, garlic powder, onion powder, and cayenne (if using). Season with salt and white pepper to taste. Remember that the cheeses are already salty, so taste before adding too much salt.
  8. Combine: Add the cooked pasta to the cheese sauce and stir until evenly coated. Gently fold in the chopped lobster meat, being careful not to break up the chunks too much.
  9. Prepare the topping: In a small bowl, combine the panko breadcrumbs, melted butter, chopped parsley, and additional Parmesan cheese. Mix until the breadcrumbs are evenly moistened.
  10. Assemble and bake: Transfer the mac and cheese to the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake for 20-25 minutes until bubbly and the topping is golden brown.
  11. Rest and serve: Let the dish rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents burning mouths. Garnish with additional fresh parsley if desired.

Notes

  • Freshly Grate Your Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate your own cheese for a silky, creamy sauce.
  • Don’t Overcook the Lobster: Lobster becomes tough and rubbery if overcooked. If using pre-cooked lobster, add it at the very end just to warm through.
  • Cook the Roux Thoroughly: The flour needs to cook for 2-3 minutes to lose its raw taste. A blond roux is what you’re aiming for.
  • Low Heat for Cheese: Add cheese over low heat. High heat can cause the cheese to separate and become grainy.
  • Al Dente Pasta: Cook the pasta al dente. It will continue to cook in the oven, and mushy pasta ruins the dish.
  • Make Ahead: Assemble the dish (without breadcrumb topping) up to 24 hours ahead. Cover and refrigerate. Add topping and bake just before serving, adding 5-10 minutes to baking time.
  • Lobster Substitution: Frozen lobster tails (thawed) work beautifully. Boil or steam 3-4 tails for 5-8 minutes until cooked through.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.
  • Wine Pairing: A crisp, unoaked Chardonnay or dry sparkling wine pairs beautifully with this rich dish.

Find it online: https://juicymeatrecipes.com/lobster-mac-cheese/