Lobster Mac And Cheese

By Becky Hardin

Published Aug 1, 2023

Lobster Mac and Cheese is the ultimate side dish for when you want to really impress! Tender, succulent bites of lobster are nestled into a casserole dish filled with decadent homemade mac and cheese. It’s baked to perfection in just a few easy steps and always steals the show!

casserole dish with creamy lobster mac and cheese - 5

What’s in Baked Lobster Mac and Cheese

This lobster mac and cheese recipe comes together in a simple, yet stunning medley of ingredients!

Pasta: I used cavatappi pasta, but any other small shaped pasta that’s good at gripping cheese sauce (like macaroni or shell pasta) will work.
Onion: A yellow or white onion will both get the job done.
Garlic: For the best flavor, I recommend using fresh garlic instead of pre-minced.
All-Purpose Flour: This is used to thicken the base of sauce so it reaches that perfect creamy consistency.
Chicken Broth : You can use vegetable broth instead if preferred.
Milk: It’ll need to be warmed to 115°F.
Cheeses: You’ll need a medley of Gruyere, cheddar, and parmesan for this supremely cheesy mac and cheese recipe!
Salt and Pepper: Don’t be too heavy handed with your salt. Also, freshly cracked black pepper will create the best flavor.
Nutmeg: Just a small pinch of this spice creates a level of warmth in the cheese sauce. Don’t worry, you won’t be able to detect it!
Cooked Lobster Meat: Check with your local seafood market to see if they sell already cooked lobster meat! If not, here are 3 ways to cook lobster tails that will give you perfect results.
Panko Breadcrumbs: This is sprinkled on top of the mac and cheese for the best added crunch!

Pro Tip: Don’t overcook the pasta or the finished dish will be mushy. It should be cooked al dente as it will continue to cook in the oven.

How much lobster do I need for lobster mac and cheese?

This recipe calls for a pound and a half of cooked lobster meat. You can add more if you’d like it to be even more present in the dish!

step by step photos for how to make lobster mac and cheese - 6

This recipe calls for Gruyere, cheddar, and parmesan. I recommend freshly shredding/grating your own cheeses for the very best consistency and flavor! Pre-shredded cheese is covered in an anti-caking powder that prevents it from clumping in the bag. It also prevents it from creating a smooth consistency when cooked in this recipe.

While this recipe is titled lobster mac and cheese, you don’t necessarily have to use lobster meat! Make this a seafood mac and cheese with cooked scallops or shrimp if you’d prefer.

When making the cheese sauce, KEEP WHISKING as you add in the ingredients! This will help to form a smooth and silky sauce.

serving spoon lifting up lobster mac and cheese - 7

How to Store/Reheat

Let the lobster mac and cheese fully cool before storing in the fridge in an airtight container. It will keep well for up to 4 days. Reheat it in an oven at 350°F, with the top covered loosely with foil, for 10 to 15 minutes to warm up.

How to Freeze

Yes, you can freeze lobster mac and cheese! Allow it to fully cool to room temperature before either covering your baking dish with a lid or wrapping it tightly with both plastic wrap and foil. Properly stored in the freezer, it will stay fresh for up to 3 months.

Serving Suggestions

Lobster mac and cheese works well as a main course or as a side dish. If it’s your entree, compliment it with sides like garlic bread or asparagus ! As a side dish, it plates perfectly with restaurant style steak as a thoroughly impressive dinner.

white bowl with lobster mac and cheese - 8

More Seafood Recipes We Love

Seafood Lasagna
Crab Dip
New England Clam Chowder
Surf and Turf
Creamy Garlic Scallops
Tuna Noodle Casserole

Ingredients1x2x3x

▢ 16 ounces cavatappi pasta
▢ ½ cup unsalted butter divided
▢ 1 small onion diced
▢ 2 cloves garlic minced
▢ ½ cup all-purpose flour
▢ ½ cup chicken or vegetable broth
▢ 3 ½ cups milk warmed to 115 degrees F
▢ 12 ounces Gruyere cheese shredded
▢ 8 ounces cheddar cheese shredded
▢ 1 cup Parmesan cheese grated, divided
▢ 2 teaspoon kosher salt
▢ ½ teaspoon black pepper
▢ ½ teaspoon nutmeg
▢ 1 ½ pounds cooked lobster meat
▢ ¼ cup panko breadcrumbs
▢ Fresh chopped parsley for garnish

Video

Instructions

Preheat the oven to 375 degrees F. Spray a 4-quart casserole dish with cooking spray and set aside.
Cook the pasta in salted water according to the directions on the package, to al dente. Drain and set aside.
Meanwhile, melt 6 tablespoons of butter in a medium saucepan over medium heat. Stir in the onion and cook for 4-5 minutes until soft and translucent. Add garlic and saute for 30 seconds, until fragrant. Sprinkle in the flour and cook over low heat for 2 minutes, whisking constantly, until golden. Whisk in the broth, scraping any brown bits from the bottom of the pan.
Still whisking, pour in the milk, bring to a gentle simmer over medium heat, cooking until thickened and smooth.
Remove the pan from the heat and add the Gruyere, cheddar, all but 2T of the Parmesan, salt, pepper, and nutmeg, stirring until melted and combined.
Add the cooked macaroni and lobster and stir well.
Transfer the mixture to the prepared casserole dish.
Melt the remaining butter and stir it into the breadcrumbs and remaining Parmesan, then sprinkle on the top.
Bake for 15-20 minutes, or until the sauce is bubbly and the macaroni is golden brown. Garnish with chopped parsley and serve while hot.

Becky’s Tips

Don’t overcook the pasta or the finished dish can be very mushy. It should be cooked al dente as it will continue to cook in the oven.
When making the sauce, keep whisking as you add in the ingredients, this will help to form a smooth and silky sauce.
Preheat the oven before baking the lobster mac and cheese so that it warms through fully and the top gets nice and brown.

Nutrition information is automatically calculated, so should only be used as an approximation.

Lobster Mac and Cheese Recipe

Ingredients

16 ounces cavatappi pasta
½ cup unsalted butter divided
1 small onion diced
2 cloves garlic minced
½ cup all-purpose flour
½ cup chicken or vegetable broth
3 ½ cups milk warmed to 115 degrees F
12 ounces Gruyere cheese shredded
8 ounces cheddar cheese shredded
1 cup Parmesan cheese grated, divided
2 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon nutmeg
1 ½ pounds cooked lobster meat
¼ cup panko breadcrumbs
Fresh chopped parsley for garnish

Instructions

Preheat the oven to 375 degrees F. Spray a 4-quart casserole dish with cooking spray and set aside.
Cook the pasta in salted water according to the directions on the package, to al dente. Drain and set aside.
Meanwhile, melt 6 tablespoons of butter in a medium saucepan over medium heat. Stir in the onion and cook for 4-5 minutes until soft and translucent. Add garlic and saute for 30 seconds, until fragrant. Sprinkle in the flour and cook over low heat for 2 minutes, whisking constantly, until golden. Whisk in the broth, scraping any brown bits from the bottom of the pan.
Still whisking, pour in the milk, bring to a gentle simmer over medium heat, cooking until thickened and smooth.
Remove the pan from the heat and add the Gruyere, cheddar, all but 2T of the Parmesan, salt, pepper, and nutmeg, stirring until melted and combined.
Add the cooked macaroni and lobster and stir well.
Transfer the mixture to the prepared casserole dish.
Melt the remaining butter and stir it into the breadcrumbs and remaining Parmesan, then sprinkle on the top.
Bake for 15-20 minutes, or until the sauce is bubbly and the macaroni is golden brown. Garnish with chopped parsley and serve while hot.

Video

Notes

Don’t overcook the pasta or the finished dish can be very mushy. It should be cooked al dente as it will continue to cook in the oven.
When making the sauce, keep whisking as you add in the ingredients, this will help to form a smooth and silky sauce.
Preheat the oven before baking the lobster mac and cheese so that it warms through fully and the top gets nice and brown.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!