Lobster Mac and Cheese

Classic Mac and Cheese has always been a family favorite, but sometimes I like to turn this comfort food classic into an indulgent and luxurious meal by adding lobster. Creamy, cheesy pasta with tender pieces of buttery lobster, and crispy topping baked until golden brown. This is the kind of recipe that turns a family-go-to favorite into a truly decadent dinner, perfect for the holidays – or for days days when you want to bring a little extra magic to your table.

Now, I’ll be honest with you. This is not your everyday mac and cheese. Lobster is not a budget-friendly ingredient, and unless you buy it pre-cooked, preparing it at home requires a bit of work. Don’t let that stop you from making this dish though. With a few simple steps, you can pull this together without fear of overcooked lobster or wasted ingredients. Just follow this recipe and check the step by step photos and you’ll get an extra creamy baked mac and cheese lobster dish that feels restaurant-worthy, but can be made right in your own kitchen.

✅ Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Pasta: I love using pasta with ridges that can hold on to the cheesy sauce. Cavatappi, penne rigate, and fusilli fit this description. More traditional shapes such as elbow macaroni or shells work just as well.
• Cheeses: Gruyere, sharp cheddar, and white cheddar creates the perfect harmony of nutty, sharp, and creamy flavors. You can also swap Gruyère cheese with Fontina and use cheese such as Mozzarella, Monterrey Jack, and/or Gouda. Smoked gouda can be used for a different, smoky flavor profile
• Lobster: I usually buy lobster tails and cook them at home (instructions on how to cook lobster tails can be found below, on the recipe card). Once cooked, chop the lobster meat into large, bite-sized pieces. Buying cooked lobster tails or pre-cooked lobster meat can definitely simplify things and cut your prep-time. Make sure you purchase cooked lobster from a good specialty shop.
• Milk & Cream: Use whole milk paired with half-and-half. This gives the sauce its extra creamy texture without making it too heavy.
• Seasonings: Use a touch of nutmeg, garlic powder, mustard powder, and black pepper – these are just enough to balance the richness of the cheese sauce.
• Topping: Panko or regular breadcrumbs toasted with melted butter, or even grated Parmesan will give you that irresistible crispy and creamy texture at the end, elevating the overall flavor of the dish.

🔎 How to Make Lobster Mac and Cheese Step by Step?

For specific directions and exact cooking times, check the printable recipe card below.

1. Prep: Preheat oven to 400 °F (204ºC). Grease a 9×13 (3-quart or bigger) baking dish; set aside. Combine topping ingredients (panko, melted butter, parmesan) in a small bowl.

2. Cook the Pasta: Bring a large pot of salted water to boil; cook the noodles until just al dente. Drain pasta, reserving some of the pasta water.
3. Shred the Cheese: While the pasta cooks, shred the three types of cheese and combine them in a bowl.

4. Make a Roux: In a pot, melt the butter over medium-low heat. Add the flour and whisk to combine. Cook for about 2 minutes.

5. Make the Cheese Sauce: Slowly, and in a steady stream, pour in the milk, while whisking. Then add the half and half while continuously whisking to prevent any lumps.
6. Add seasonings: Add the nutmeg, ground mustard, garlic powder and black pepper. Bring to a boil, reduce the heat to low and simmer, stirring frequently until the sauce thickens.

7. Add the Cheese: Remove the pot from the heat and add about half of the shredded cheese, mixing until the cheese melts. Add the remaining cheese and mix until the cheese melts fully.
8. Mix Cheese Sauce with Cooked Pasta : Combine the cooked noodles with the cheese sauce.

9. Add Lobster: Add about half of the cooked lobster meat into the creamy, cheesy pasta and gently mix to combine.
10. Bake: Pour the lobster macaroni and cheese into the prepared baking dish. Top with the remaining lobster and the panko bread topping. Bake until bubbly and golden brown.

🔎 How to Cook Lobster?

• Boiling Method: Bring a pot of heavily salted water to a boil. Add the lobster tails and cook for about 1 minute per ounce, or until the internal temperature reaches 130ºF- 135ºF. Transfer the cooked tails to an ice bath, squeeze the sides of each lobster to crack open the shells, and remove the meat from inside.
• Baking Method: Split the lobster tails in half lengthwise, lightly brush them with butter, and some seasonings, and bake at 450ºF for about 8-10 minutes until the lobsters are just cooked (130ºF-135ºF). Do not overcook them as they will cook again in the oven with the mac and cheese. Once done, cool them slightly, and then remove the meat from the shells.
• Cut into Bite Sized Chunks: At the end of whichever cooking method you use, chop the lobster into bite-sized pieces that will be baked along with the mac and cheese later on.

Frequently Asked Questions

🔎 Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: You can assemble the lobster macaroni and cheese spread in the oven pan, cover it tightly, and refrigerate overnight. Then, you can simply bake it when you need to!
• Storing: You can store the leftovers in the fridge in an airtight container for up to 3 days.
• Freezing: This is not ideal for this recipe, as lobster can get tough after thawing. This dish is best enjoyed fresh.
• Reheating: Simply warm the dish gently in a 350ºF oven, and add in a splash of milk or cream if the consistency is becoming too thick.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Lobster is a special-occasion ingredient for a reason. When possible, buy lobster from trusted sources that follow responsible fishing practices. Choosing seafood intentionally-less often, but of better quality-honors both the ingredient and the ecosystem it comes from.

Lobster Mac and Cheese

Kathy McDaniel

This Lobster Mac and Cheese recipe gives you an indulgent twist on an all-time favorite comfort food. Tender pieces of buttery soft lobster are folded into an extra creamy macaroni and cheese, then baked until golden brown. This recipe is perfect for the holidays, special occasion dinners, or whenever you’re craving restaurant-quality comfort food at home!

Print Pin

Prep 25 minutes mins

Cook 30 minutes mins

Total 55 minutes mins

Makes 8 Servings

Ingredients 

1x2x3x

• ▢ 1 pound dry cavatappi pasta, shells or elbow macaroni
• ▢ 8 ounces Gruyere cheese, shredded (about 2 cups)
• ▢ 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• ▢ 4 ounces white cheddar, mozzarella or Monterrey Jack, shredded (about 1 cup)
• ▢ 8 tablespoons 4 ounces unsalted butter
• ▢ ½ cup all-purpose flour
• ▢ 3 cups whole milk, at room temperature
• ▢ 1 cup half and half or heavy cream, at room temperature
• ▢ Pinch nutmeg
• ▢ ½ teaspoon dried mustard, mustard powder
• ▢ 1 teaspoon garlic powder
• ▢ ¼ teaspoon ground black pepper
• ▢ Salt to taste
• ▢ 1 to 1.5 pounds cooked lobster meat, chopped into bite size pieces

For the Topping

• ▢ ½ cup Panko or regular breadcrumbs
• ▢ 2 tablespoons butter, melted
• ▢ 2 tablespoons Parmesan cheese, grated

To Garnish: (optional)

• ▢ Fresh parsley, finely chopped

Instructions 

1. Preheat the oven to 400ºF. Grease a 3 Qt. (9×13) baking dish with cooking spray or melted butter. Set aside.
2. In a small bowl, combine the topping ingredients and set aside.
3. Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain, reserving about ¼ cup pasta cooking water.
4. While the pasta cooks, combine the Gruyere cheese, sharp cheddar and white cheddar cheese (or mozzarella) in a large bowl. Set aside.
5. In a large pot or Dutch oven, melt the butter over medium low heat. Sprinkle in the flour and stir to combine. Cook for about 2 minutes stirring as needed. Slowly pour in the milk in a thin, steady stream while whisking constantly. Gradually, whisk in the half and half. Stir in the nutmeg, dry mustard, garlic powder and ground black pepper. Bring mixture to a boil, reduce the heat to low and simmer, stirring frequently, for about 2-3 minutes, or until the mixture becomes thick and smooth.
6. Remove from the heat and add about half of the cheese, mixing until the cheese melts completely. Once melted, stir in the remaining cheese and mix until melted.
7. Add the pasta to the cheese sauce and mix until combined. Stir in half of the lobster meat and gently stir to combine. If the mixture is a bit dry, add some of the reserved pasta water. Season to taste with salt and pepper.
8. Pour the cheesy lobster macaroni into the prepared pan spreading evenly. Add the remaining lobster meat and sprinkle with the topping mixture.
9. Bake for 20 to 25 minutes or until bubbly and golden brown on top. Don’t overcook to prevent the mac and cheese from drying.

How to Cook the Lobster Tails

1. Since cooking and cracking lobster is labor intensive, cook the meat the day before you are planning on serving it. Keep the meat in an airtight container in the refrigerator overnight.
2. 4 to 6 lobster tails (4 – 6 ounces each)

Boiling:

1. Rinse the lobster tails. Optional: To prevent the tails from curling, place the tails on a cutting board and flatten them with your hands. Insert 2 wooden skewers into the tails lengthwise, starting from the body end and exiting through the joints near the tail end. Keep the skewers as close to the top shell as possible to minimize the piercing of the delicate meat.
2. Bring a large pot of heavily salted water to a boil. Add the lobster tails into the pot carefully. Cook for about 1 minute per ounce or until the internal temperature reaches 135°F (57°C). The lobster meat will cook again in the oven so make sure you don’t overcook the meat to prevent a rubbery texture. Transfer the tails to a bowl filled with iced water. Remove the cooked tails from the water and pull out the skewers. To peel, squeeze the sides of each tail lengthwise, pushing the edges to crack it open. Pull the meat from the tail and cut it into large bite size pieces.

Bake:

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper or foil. Cut each lobster tail in half lengthwise and place them on the prepared sheet pan.
2. Brush the lobster meat with 2 tablespoons of melted butter and season them with a sprinkle of your favorite spices or seasonings (salt and pepper, lemon pepper, old bay, Cajun seasoning, etc). Bake for 8 to 10 minutes or until the internal temperature reaches 135°F (57°C). The lobster meat will cook again in the oven so make sure you don’t overcook the meat to prevent a rubbery texture. Remove from the oven and allow them to cool. Remove meat from the shells and cut it into large bite size pieces.

Notes

• Don’t overcook the lobster: If you cook the lobster meat at home, cook it until the meat reaches 130ºF – 135ºF when testing with an instant-read thermometer (which is just barely done). Remember the lobster meat will bake with the pasta and sauce.
• Make-Ahead: You can assemble the lobster macaroni and cheese spread in the baking dish, cover it tightly, and refrigerate overnight. Then, when you are ready to bake, allow it to sit at room temp for about 30 minutes before baking or if baking right out of the fridge, bake for about 8 minutes longer than instructed by the recipe.
• Storing: You can store the leftovers in the fridge in an airtight container for up to 3 days.

Nutrition

Calories: 815 kcal, Carbohydrates: 58 g, Protein: 41 g, Fat: 46 g, Saturated Fat: 27 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 206 mg, Sodium: 849 mg, Potassium: 500 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 1400 IU, Vitamin C: 0.3 mg, Calcium: 819 mg, Iron: 2 mg

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