Indulge in a truly luxurious culinary experience with this homemade Easy Lobster Macaroni and Cheese recipe. Far from a simple side dish, this gourmet creation transforms any meal into an unforgettable feast. Featuring succulent, tender lobster meat enveloped in a rich, creamy cheese sauce and baked to golden perfection with a crispy topping, this dish promises an unparalleled explosion of flavors and textures. Forget those expensive steakhouse versions – with this recipe, you can recreate that exquisite taste and sophisticated charm right in your own kitchen.
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Imagine savoring a dish reminiscent of the finest offerings from renowned establishments like Ruth’s Chris or Capital Grille, but crafted with love and ease in your very own home. This recipe demystifies the art of gourmet cooking, bringing sophisticated flavors and textures within reach for any home chef. Prepare to impress your family and guests with a dish that tastes incredibly decadent, yet is surprisingly straightforward to prepare.
Table of Contents
What Type of Cheese to Use for Lobster Mac and Cheese
The beauty of mac and cheese lies in its versatility, especially when it comes to cheese. While you have the freedom to experiment and mix various types, a few staples are crucial for achieving that signature rich and creamy texture, particularly when paired with lobster. Sharp cheddar is almost always a must-have in my kitchen, providing a robust flavor foundation. To elevate the dish further, I typically incorporate Parmesan Reggiano for its salty, umami notes and fontina for its exceptional melt and mild, nutty undertones.
Consider these additional excellent cheese options to create your perfect blend:
- White Cheddar: A sophisticated alternative to yellow cheddar, offering a sharp, tangy flavor without artificial coloring.
- Mozzarella: Ideal for those who love a dramatic “cheese pull,” adding a stretchy, mild creaminess.
- Gouda: A semi-hard cheese with a rich, buttery, and slightly sweet flavor that melts beautifully. Smoked gouda can add an extra layer of depth.
- Romano: A hard, salty cheese similar to Parmesan, but with a sharper, tangier bite, perfect for grating over the top.
- Muenster: A mild, smooth, and easily melting cheese with a lovely orange rind, contributing to a wonderfully creamy sauce.
A Golden Rule for Superior Melt: Shred Your Own Cheese! This step cannot be stressed enough. Always purchase your cheese in block form and take the time to shred or grate it yourself, either by hand or with a food processor. Pre-shredded cheeses often contain preservatives like cellulose or potato starch designed to prevent clumping and extend shelf life. These additives hinder proper melting, resulting in a grainy or less creamy sauce. Freshly grated cheese melts smoothly and seamlessly, creating an incomparably luxurious and velvety texture that truly elevates your mac and cheese.
Understanding the nuances of cheddar cheese can further enhance your dish. The aging process significantly impacts its flavor profile:
- Mild Cheddar: Aged for 2-3 months, offering a delicate, creamy, and subtle taste.
- Medium Cheddar: Has a more pronounced flavor than mild, but still lacks the distinct bite of a sharper variety.
- Sharp Cheddar: Aged longer, developing a rich, distinct, and prominent flavor with a pleasant tang. This is often my preferred choice for its balanced intensity.
- Extra Sharp Cheddar: Aged for a year or more, boasting a very strong, piquant, and sometimes crumbly texture. While excellent for charcuterie boards and wine pairings, its intensity can sometimes overpower other flavors in a cooked dish, so I typically reserve it for specific uses.
Considering these characteristics, sharp cheddar consistently proves to be my top recommendation for achieving the perfect balance of flavor and melt in mac and cheese.
Choosing the Best Lobster for Your Mac and Cheese
The quality of your lobster is paramount to the success of this gourmet dish. For convenience and consistent quality, I often turn to pre-cracked, wild-caught lobster claw and knuckle meat from reputable suppliers like Butcher Box. These 8oz packages are usually available as an add-on item and I typically use two for this recipe to ensure a truly generous lobster flavor throughout the dish. Their lobster is sustainably harvested from cold, pristine waters, which makes a significant difference in taste and texture.
Crowd Cow is another excellent source for high-quality, cold-cracked lobster meat. You can explore their offerings here.
If you prefer to use whole lobster, or just the tails, always opt for cold water lobster. These prized crustaceans typically hail from the icy depths of the East Coast or Canada. Maine lobster tails, in particular, are renowned worldwide for their superior quality due to the exceptionally cold waters they inhabit.
Why Cold Water Lobster Reigns Supreme:
Cold water lobsters are generally larger and yield more meat than their warm water counterparts. The frigid temperatures in which they live cause their meat to develop a much firmer texture. When cooked properly, this results in incredibly tender, sweet, and succulent meat. In contrast, warm water lobster is often mushy, can have an undesirable fishy taste, and may even carry an ammonia-like smell. When purchasing, if the origin isn’t clearly displayed, always ask if the lobster is from warm or cold waters. If the vendor is unsure, it’s often best to seek another source. While cold water lobster is more expensive, the premium price is a reflection of its unmatched quality and flavor, truly embodying the adage “you get what you pay for.”
For the best possible experience, I also prioritize wild-caught lobster when possible. This can sometimes be a challenge to find outside of specialty grocery stores like Sprouts or Whole Foods, which is precisely why I often rely on online suppliers like Butcher Box.
How to Perfectly Cook Your Lobster
Properly cooking your lobster is crucial to ensure it’s tender and flavorful, ready to be incorporated into your mac and cheese. My absolute favorite method, especially when using claw and knuckle meat, is a quick sauté in butter with the perfect seasoning.
Sautéed Lobster:
For pre-cracked claw and knuckle meat, a simple sauté brings out its best. Melt some butter in a skillet over medium-high heat. Once shimmering, add the lobster meat and a generous sprinkle of Old Bay Seasoning. Old Bay is a family staple in my kitchen, renowned for its harmonious blend of spices that perfectly complements shellfish like crab and lobster. Sauté for just 3-4 minutes until the lobster is cooked through, opaque, and firm. Be careful not to overcook, as lobster can quickly become rubbery.
Lobster Tails: Boiling or Baking:
If you’re using fresh or frozen lobster tails, boiling or baking are excellent alternatives:
- Boiling: Bring a large pot of salted water to a rolling boil. Carefully add the lobster tails and cook for 8-12 minutes, depending on size. The meat should be firm and opaque throughout when done. Drain and immediately plunge into an ice bath to stop the cooking process and preserve tenderness.
- Baking: Preheat your oven to 450 degrees Fahrenheit (230°C). To ensure even cooking and easier access to the meat, butterfly the tails. Use kitchen shears to cut through the top of the shell lengthwise, from the base to the tail fan, without cutting through the bottom shell. Gently pull the meat up through the opening, resting it on top of the shell. You can find detailed instructions and visuals on how to butterfly lobster, as well as in my Air Fryer Lobster Tails and Smoked Lobster Tail recipes. Bake the butterflied tails for 10-12 minutes until the meat is firm and opaque.
Regardless of the method, once cooked, roughly chop the lobster meat into bite-sized pieces. If boiling or baking tails, melt a tablespoon of butter and combine it with a dash of Old Bay Seasoning, then drizzle it over the chopped lobster before adding it to the pasta. This simple step adds another layer of buttery, seasoned goodness.
Selecting the Ideal Pasta for Mac and Cheese
While classic elbow macaroni is the traditional choice for mac and cheese, the world of pasta offers several fantastic alternatives that can enhance the texture and sauce-holding capability of your dish. The key is to choose a pasta shape that has nooks, crannies, or ridges to lovingly cradle that rich, creamy cheese sauce and delicious lobster pieces.
For this recipe, I often use standard elbow macaroni, but I particularly enjoy the thicker elbow macaroni from Trader Joe’s, which I featured in these photos. Its robust shape holds up well to baking and provides a satisfying bite. Another favorite of mine is cellentani. This corkscrew-shaped pasta with its ridged surface is absolutely brilliant for a dish like this, ensuring every twist and turn captures a generous amount of sauce and lobster bits.
Other excellent pasta choices include:
- Shells (Conchiglie): Small or medium shells are perfect little cups for scooping up sauce and bits of lobster.
- Cavatappi: Similar to cellentani, these corkscrew shapes are larger and have a hollow center, ideal for trapping sauce.
- Penne or Ziti: While less traditional, their tubular shape and ridged surface can work well, especially for a heartier mac and cheese.
- Rotini/Fusilli: The twisted spirals are excellent for clinging to creamy sauces.
Cooking Tip: Always cook your pasta al dente – meaning “to the tooth” – slightly firm to the bite. Since the pasta will continue to cook in the oven while baking with the cheese sauce, cooking it al dente initially prevents it from becoming mushy. This ensures a delightful texture contrast with the tender lobster and creamy sauce.
Crafting the Ultimate Cheese Sauce for Lobster Mac and Cheese
The cheese sauce is undeniably the heart and soul of any great macaroni and cheese, and for a gourmet lobster version, it needs to be exceptionally rich, smooth, and flavorful. A truly outstanding cheese sauce begins with a perfectly executed roux.
The Foundation: A Perfect Roux
A roux is a fundamental thickening agent in French cuisine, made by cooking equal parts fat (butter in this case) and flour together. It serves two crucial purposes: it thickens the sauce to a luscious consistency and helps to bind all the ingredients together, preventing a watery or separated dish. To make your roux, melt butter in a saucepan over medium heat. Once the butter is fully melted and slightly bubbly, whisk in the flour. Continue whisking constantly for 1-2 minutes until the mixture forms a smooth paste and turns a light golden color. This cooks out the raw flour taste and creates the necessary thickening power.
Building the Creaminess: Milk and Cream
Once your roux is ready, gradually whisk in milk and heavy whipping cream. The combination of milk provides the liquid base, while heavy cream adds an unparalleled richness and velvety texture that truly elevates the sauce. Whisk continuously as you add the liquids to prevent lumps and ensure a perfectly smooth consistency. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
The Flavor Factor: Cheese and Seasoning
Now comes the star of the show: the cheese! Gradually add your freshly shredded cheeses, stirring constantly until they are fully melted and incorporated into the sauce. Avoid adding all the cheese at once, as this can cause it to clump. The heat from the sauce will gently melt the cheese, creating a homogenous, gooey mixture. Finally, season your cheese sauce generously with onion powder, salt, and black pepper. This step is incredibly important, as the cheese sauce is the primary source of flavor for the entire dish. Taste and adjust the seasoning repeatedly until it reaches your desired balance of savory, creamy, and cheesy goodness. A well-seasoned cheese sauce transforms ordinary mac and cheese into an extraordinary culinary delight.
Step-by-Step Lobster Mac and Cheese Assembly
Creating this decadent Lobster Macaroni and Cheese involves a few key stages, each contributing to the final masterpiece. For precise measurements and detailed instructions, refer to the comprehensive recipe card located at the bottom of this article.
- Prepare the Pasta: Begin by cooking your chosen pasta (such as elbow macaroni or cellentani) in a large pot of salted boiling water according to package directions, ensuring it’s al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking.
- Cook the Lobster: In a separate skillet or saucepan, melt one tablespoon of butter over medium-high heat. Add the lobster meat along with Old Bay Seasoning. Sauté for 3-4 minutes until the lobster is cooked through and opaque. If using lobster tails, follow the boiling or baking instructions detailed in the “How to Perfectly Cook Your Lobster” section, then chop into bite-sized pieces and toss with butter and Old Bay. Remove from heat and set aside, reserving any buttery juices.
- Make the Cheese Sauce: In a clean saucepan, melt four tablespoons of butter over medium heat. Whisk in the flour to create a smooth roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in the milk and heavy whipping cream, stirring constantly until the mixture thickens slightly. Add half of your shredded cheeses, stirring until completely melted and smooth. Season with onion powder, salt, and pepper to taste, adjusting as needed to ensure a rich and savory flavor.
- Combine Pasta and Sauce: Return the cooked pasta to the large pot. Pour the creamy cheese sauce over the pasta and stir until every noodle is thoroughly coated. Gently fold in the cooked lobster meat, including any reserved buttery juices from cooking, ensuring an even distribution of the succulent seafood.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking pan (or your preferred dish) with cooking spray to prevent sticking.
- Layer and Bake: Begin layering the mac and cheese in your prepared baking dish. Start with a generous layer of the pasta and lobster mixture, then evenly sprinkle with half of the remaining shredded cheese. Add another layer of the pasta and lobster, followed by the rest of the shredded cheese on top. This layering creates pockets of gooey cheese throughout and a beautiful golden crust.
- Bake to Perfection: Bake in the preheated oven for 25-45 minutes. The baking time can vary depending on your desired crust. Look for melted, bubbly cheese throughout and a deeply golden-brown, crispy topping. For a truly irresistible crust, you might extend the baking time slightly.
- Cool and Serve: Allow the Lobster Mac and Cheese to cool for a few minutes before serving. This helps the sauce set slightly and prevents it from being too runny, making it easier to serve and enjoy.
Choosing the Right Baking Dish
The choice of baking dish can subtly influence the texture and presentation of your Lobster Mac and Cheese. For most family-sized portions or gatherings, a classic 9×13 rectangular dish is an excellent choice, providing a good balance of creamy interior and crispy top layer.
However, for a truly dramatic and indulgent presentation, I sometimes opt for a smaller 8×8 inch square dish, as shown in many of the photos. With an 8×8 dish, you’ll pile the ingredients much higher, creating a thicker, more substantial layer of mac and cheese. As it bakes, the sides will bubble and ooze over beautifully, yielding an incredibly rich and gooey center with an extra-crispy edge. This “overflow” effect looks fantastic but to prevent any liquid from dripping into your oven, I always recommend placing the 8×8 dish on a larger sheet pan while baking.
Material Matters: Ceramic vs. Glass vs. Cast Iron
- Ceramic: My personal preference. Ceramic dishes offer superior heat regulation, distributing heat more evenly and gently. This helps prevent the top layer of the mac and cheese from drying out too quickly, ensuring a consistently creamy dish with a perfectly golden crust.
- Glass: While widely available, glass dishes tend to conduct heat more intensely. I’ve found that with glass, the top of the mac and cheese can sometimes dry out faster, leading to a less desirable texture. If using glass, you might consider covering the dish with foil for part of the baking time to mitigate this.
- Cast Iron: For an impressive rustic presentation and incredible heat retention, baking your mac and cheese in a large cast-iron skillet is a fantastic option. Cast iron gets incredibly hot and retains heat beautifully, creating a superb, crispy crust and keeping the dish warm for longer.
Ultimately, the best baking dish is one that accommodates your desired serving size and aesthetic preference, but considering the material can certainly enhance the final result of your homemade lobster mac and cheese.
Creative Substitutions and Add-In Ideas
While this Lobster Mac and Cheese recipe is a showstopper on its own, it also serves as a fantastic base for culinary creativity. Feel free to customize it with additional proteins, vegetables, or flavor boosters to suit your taste or what you have on hand. Here are some delectable ideas:
- Bacon: Crispy, crumbled bacon adds a salty, smoky crunch that pairs beautifully with the rich cheese and lobster. Stir it into the pasta mixture or sprinkle generously on top before baking.
- Chicken: For a more substantial dish or to stretch the lobster, consider adding shredded rotisserie chicken or diced, pan-seared chicken breast. It makes a wonderful surf-and-turf mac and cheese.
- Shrimp: Elevate the seafood profile by adding cooked, chopped shrimp alongside the lobster. Sauté the shrimp with garlic and a touch of lemon for extra flavor.
- Caramelized Onions: Slowly cooked, sweet caramelized onions can add incredible depth and a savory sweetness to the cheese sauce. Stir them in with the pasta for an irresistible umami boost.
- Crab: For the ultimate seafood mac and cheese, incorporate lump crab meat. The sweet, delicate flavor of crab is a natural complement to lobster and cheese.
- Mushrooms: Sautéed cremini or wild mushrooms can add an earthy, savory note and another layer of texture.
- Jalapeños: For those who enjoy a little kick, finely diced fresh or pickled jalapeños can introduce a vibrant spice, cutting through the richness of the cheese.
- Panko Breadcrumbs: For an extra-crispy topping, mix panko breadcrumbs with melted butter and sprinkle over the top layer of cheese before baking. This creates an irresistible golden-brown crust.
Make-Ahead Tips for Lobster Mac and Cheese
While the allure of convenience is strong, it’s important to note that Lobster Mac and Cheese is truly at its peak when served fresh, straight from the oven. The cheese is at its gooey, molten best, and the topping is perfectly crispy. For this reason, if you’re preparing this luxurious dish for a special occasion or a large crowd, I generally advise against making it entirely ahead of time.
The delicate texture of the cheese sauce can be compromised when chilled and reheated, sometimes becoming less smooth or more oily. Similarly, pre-assembling the dish and then chilling it can alter the pasta’s texture and the overall creaminess. If you must prepare elements in advance, consider these strategies:
- Cook the Lobster: The lobster can be cooked a day in advance, chopped, and stored in an airtight container in the refrigerator. This saves a significant amount of time on the day of serving.
- Shred the Cheese: Freshly shredding your own cheese is crucial, and this step can easily be done a day or two ahead. Store the shredded cheese in an airtight bag or container in the fridge.
- Prepare the Roux: You can even make the roux (butter and flour mixture) in advance and store it at room temperature. When ready to assemble, simply heat it up and proceed with adding the milk and cream.
Serving Fresh: After baking, if you need to hold the dish for a short period, keep it warm in the oven on a low setting (around 150-200°F or 65-95°C), covered loosely with foil. This will help maintain its warmth and gooey consistency without drying it out.
Prioritizing freshness ensures that every bite of your Lobster Mac and Cheese delivers the sublime experience it’s meant to be.
Storage Recommendations
Should you be fortunate enough to have leftovers of this delectable Lobster Mac and Cheese, proper storage is key to maintaining its quality. Transfer any remaining portions to an airtight container. Store them in the refrigerator, where they will keep safely for 3-4 days. This will help preserve the flavors and prevent the dish from drying out too much.
Reheating for Best Results
Reheating mac and cheese, especially with delicate lobster, requires a gentle touch to preserve its creamy texture and prevent the lobster from becoming rubbery. While various methods exist, some yield far better results than others.
Recommended Method: Air Fryer or Oven
For the best possible texture, particularly if you appreciate a crispy topping, the air fryer or conventional oven are your top choices. Preheat your air fryer or oven to 350°F (175°C). Place individual servings or smaller portions in an oven-safe dish or directly in the air fryer basket (if air frying, you might want to break it up slightly). Heat for 4-5 minutes in the air fryer, or 10-15 minutes in the oven, or until heated through and the cheese is bubbly. This method helps to revive the crispy edges and gooey center.
Microwave (Use with Caution):
While the microwave is the quickest option, it generally does not yield the best texture for mac and cheese, especially when lobster is involved. Microwaving can cause the cheese sauce to become oily or rubbery, and the lobster can easily overcook and become tough. If you must use a microwave, heat in short bursts (30-60 seconds), stirring frequently, and add a splash of milk or cream to help restore moisture. However, be prepared for a compromise in quality compared to oven or air fryer reheating.
Freezing Leftovers: A Note on Dairy
I personally enjoy the convenience of freezing leftovers for a quick meal later. After defrosting overnight in the refrigerator, I typically reheat my frozen Lobster Mac and Cheese in the air fryer. However, it’s important to understand a common characteristic of freezing dairy-based dishes.
When you freeze and then reheat dishes containing a significant amount of dairy, such as this rich cheese sauce, there is almost always some degree of separation that occurs. The sauce may appear slightly grainy or oily, and the texture might not be as perfectly smooth as when it was freshly made. While the flavor usually remains excellent, the aesthetic and textural change can be noticeable.
If you are particular about the pristine creaminess of your cheese sauce and find dairy separation bothersome, you may not fully enjoy freezing this recipe. For those who prioritize convenience and don’t mind a slight textural difference, freezing can be a viable option for extending the life of your delicious leftovers. To help mitigate separation, you can try whisking in a splash of fresh milk or cream during the reheating process to help re-emulsify the sauce.
What to Serve with Lobster Mac and Cheese
Lobster Mac and Cheese is a rich and hearty dish, making it a fantastic centerpiece for any meal. When planning accompaniments, aim for options that complement its richness without overpowering it, or those that offer a refreshing contrast. Here are some excellent serving and pairing ideas:
- Southern Style Green Beans: Fresh green beans, often cooked with bacon or ham hock, provide a savory, earthy balance.
- Smothered Turkey Wings: For a truly indulgent meal, tender, slow-cooked turkey wings offer a comforting and savory protein.
- Baked Crab Legs: To lean into the seafood theme, perfectly baked crab legs add another layer of luxuriousness.
- Southern Baked Ham With Pineapple: The sweet and savory notes of baked ham provide a delightful contrast.
- Southern Mustard Greens: Bitter greens, often seasoned with smoky ham, cut through the richness beautifully.
- Southern Candied Sweet Potatoes: A sweet and comforting side that pairs well with the creamy main dish.
- Instant Pot Southern Style Green Beans: A quicker method for serving those delicious, tender green beans.
- Okra and Tomatoes: A vibrant, slightly acidic side that adds freshness.
- Instant Pot Cabbage: Simple, tender cabbage provides a light and earthy counterpoint.
- Southern Potato Salad: A creamy, tangy potato salad offers a cool, refreshing element.
- Southern Sweet Potato Casserole: Another comforting sweet potato dish, perfect for holiday spreads.
- Stuffed Turkey Legs: A hearty and flavorful poultry option that pairs well with rich sides.
- Shrimp Crab Quiche: A lighter, yet still decadent, seafood option for brunch or a lighter meal.
- Creamy Lobster Bisque Soup: For the ultimate lobster lover, pairing it with a rich bisque doubles down on the gourmet experience.
- Seafood Pot Pie: Another comforting seafood dish that would complement this mac and cheese perfectly.
Perfect Cornbread Pairings
A warm slice of cornbread is a quintessential companion to many Southern-inspired dishes, and Lobster Mac and Cheese is no exception. Its slightly sweet, crumbly texture provides a delightful contrast to the creamy pasta. Here are some fantastic cornbread options to complete your meal:
- Southern Cornbread Dressing: A more elaborate, savory cornbread dish that’s perfect for a celebratory spread.
- Southern Homemade Classic Cornbread: The timeless, simple classic that always satisfies.
- Jalapeno Cheddar Cornbread: Adds a delicious cheesy and spicy kick that works wonderfully with seafood.
- Air Fryer Cornbread: A quick and easy way to get that golden-brown crust.
- Honey Cornbread: A sweeter option that balances the savory richness of the mac and cheese.
- Homemade Blueberry Cornbread: For an unexpected fruity twist, offering a unique sweet and savory combination.
- Cornbread Muffins: Perfect individual portions that are easy to serve alongside.
More Mac and Cheese and Pasta Recipes
If you’re a fan of rich pasta dishes and creamy comfort food, you’ll love exploring these other recipes from my collection:
- Southern Mac and Cheese Recipe: A classic, comforting favorite.
- Chicken Mac and Cheese: A hearty and satisfying poultry variation.
- Smoked Mac and Cheese: Infused with deep, smoky flavors.
- Bacon Mac and Cheese: The irresistible combination of crispy bacon and gooey cheese.
- Seafood Mac and Cheese: A broader exploration of ocean’s bounty in a creamy pasta.
- Slow Cooker Chili Mac and Cheese: A convenient and flavorful one-pot meal.
- Seafood Stuffed Pasta Shells: Elegant pasta shells filled with a rich seafood mixture.
- Southern Chicken Spaghetti: A comforting and flavorful Southern staple.
- Creamy Lemon Chicken Pasta: A lighter, yet equally delicious, pasta option.
- Spaghetti with Sausage: A robust and satisfying classic.
Creamy Lobster Mac and Cheese
Brandi Crawford
Equipment
- Ceramic Baking Dish
- 8×8 Baking Dish
- Food Processor
Ingredients
- 1 pound elbow macaroni or cellentani pasta
- 5 tablespoons butter Divided (4 tablespoons for cheese sauce, 1 tablespoon for lobster)
- 16 oz lobster meat (See notes for types of lobster)
- 1 teaspoon Old Bay Seasoning (or seasoning of choice)
- 3 tablespoons all-purpose flour
- 2-3 cups milk (start with 2 cups, add more if needed for desired consistency)
- 1 cup heavy whipping cream
- ½ teaspoon onion powder
- salt and pepper to taste
- 2 cups shredded sharp cheddar cheese (plus more for layering, see notes for extra cheesy mac)
- 1 cup shredded fontina cheese
- ½ cup shredded Parmigiano Reggiano
- cooking spray
Instructions
- Preheat oven to 375 degrees Fahrenheit (190°C).
Pasta
- Cook the pasta in a large pot of salted water according to the instructions on the package, cooking until al dente.
- Drain the macaroni thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Lobster: You can prepare it 3 ways
Sautéed Lobster
- Heat a skillet or saucepan on medium-high heat. Add in 1 tablespoon of butter. When melted and shimmering, add in the lobster meat (claw/knuckle meat works best here) and Old Bay seasoning.
- Use a wooden spoon or spatula to break the lobster into smaller chunks if necessary. Cook for 3-4 minutes until cooked through and opaque. Remove from the heat and set aside, reserving any buttery pan juices.
Boiled Lobster Tails
- Boil the lobster tails in a large pot of salted boiling water for 8-12 minutes, depending on size. The meat should be firm and opaque when done. Slice the meat into smaller chunks.
- Melt 1 tablespoon of butter and combine it with the Old Bay Seasoning. Drizzle it over the chopped lobster and set aside.
Baked Lobster Tails
- Preheat the oven to 450 degrees Fahrenheit (230°C).
- Butterfly the tails: Use kitchen shears and slice the top of the tail vertically to reveal the meat. Gently pull the meat up to rest on top of the shell.
- Bake for 10-12 minutes until the meat is firm and opaque. Slice the meat into smaller chunks.
- Melt 1 tablespoon of butter and combine it with the Old Bay Seasoning. Drizzle it over the chopped lobster and set aside.
Cheese Sauce
- Heat a sauce pan on medium heat. Add 4 tablespoons of butter and allow it to melt completely.
- Once melted, add the flour and whisk vigorously.
- This will create a roux. Continue to whisk for 1-2 minutes until the flour is fully combined and lightly golden, cooking out the raw flour taste.
- Gradually add the milk and heavy whipping cream, whisking constantly to prevent lumps. Bring to a gentle simmer, allowing the sauce to thicken slightly.
- Add half of the shredded cheeses (cheddar, fontina, Parmigiano Reggiano) and stir until the cheese is completely melted and smooth.
- Add the onion powder, salt, and pepper to taste. It is crucial to taste and adjust the seasoning repeatedly at this stage, as this sauce dictates the final flavor of the mac and cheese.
- Return the cooked pasta to the large pot. Drizzle the finished cheese sauce over the pasta and stir until fully combined and every noodle is coated.
- Add in the cooked lobster and the butter sauce the lobster was cooked in. Gently stir to distribute the lobster evenly.
Mac and Cheese
- Lightly spray a 9×13 inch baking pan (or 8×8 inch for a thicker dish) with cooking spray.
- Begin to layer the mac and cheese. Start with half of the pasta and lobster mixture, then add a layer of the remaining shredded cheese.
- Add another layer of the pasta and lobster mixture, and then top with the final layer of cheese.
- Bake in the preheated oven for 25-45 minutes. Bake until the cheese has melted, is bubbly, and the top has formed a beautiful deep golden-brown crust. The exact baking time will depend on your oven and desired crispiness. Use your judgment.
- Cool for at least 10-15 minutes before serving. This allows the sauce to set and prevents it from being too runny.
Notes
- I typically use raw, uncooked lobster for this recipe.
- For convenience and quality, I often use pre-cracked wild-caught lobster claw and knuckle meat from Butcher Box. It’s usually an add-on item and comes in 8oz packages. I use two packages (16oz total) to ensure plenty of lobster flavor.
- You can also use lobster tails. When purchasing any lobster, always prioritize cold water lobster (e.g., from the East Coast or Canada, like Maine lobster) as it provides superior texture and flavor compared to warm water varieties.
- I recommend approximately 16oz of lobster meat, which typically translates to 2-3 average-sized lobster tails.
Cheese Tips:
- Feel free to substitute or combine any cheeses you enjoy in this recipe. Good melting cheeses are key.
- Always purchase your cheese in block form and shred or grate it yourself. A food processor makes this quick and easy. Pre-shredded cheese contains anti-caking agents like cellulose and potato starch, which can prevent it from melting smoothly and result in a less creamy, sometimes grainy, sauce. This single step makes a huge difference in texture!
- If you desire an extra-cheesy and creamy mac and cheese, don’t hesitate to add an additional 1 to 1 ½ cups of shredded cheddar (or your favorite melting cheese) to the cheese sauce as it’s cooking. This will make the sauce incredibly thick and luxurious.
General Tips:
- You can use any type of milk you prefer (whole milk, 2%, etc.) for the cheese sauce, though whole milk will yield the richest result.
- I often use a 9×13 rectangular baking dish for this recipe. For a thicker, gooier, and more dramatic effect with bubbling sides and a super crispy top, an 8×8 inch dish works wonderfully. If using an 8×8 dish, place it on a larger sheet pan while baking to catch any delicious overflow and prevent spills in your oven.
- For baking dishes, ceramic is generally preferred over glass as it regulates heat better and helps prevent the top of the mac and cheese from drying out too quickly.
- A cast-iron skillet is also an excellent option for baking, providing excellent heat retention and a rustic presentation.
- For optimal flavor and texture, this dish is best served fresh. I do not recommend making it entirely ahead for large gatherings, as the cheese is at its peak when soft and gooey. If you need to hold it for a short time before serving, keep it warm, covered loosely with foil, in an oven set to a very low temperature (around 150-200°F).
- Similarly, I do not recommend prepping the assembled dish in advance and refrigerating it uncooked. This can negatively impact the texture of the cheese and pasta when baked later.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.