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By: Becky Hardin
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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!
Table of Contents
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!
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What kind of cheese do I need for lobster mac and cheese?
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.
Do I have to use lobster?
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.
Why isn’t my sauce smooth?
When making the cheese sauce, KEEP WHISKING as you add in the ingredients! This will help to form a smooth and silky sauce.
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.
More Seafood Recipes We Love
- Seafood Lasagna
- Crab Dip
- New England Clam Chowder
- Surf and Turf
- Creamy Garlic Scallops
- Tuna Noodle Casserole
Recipe
Lobster Mac and Cheese Recipe
4.54 from 41 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
Serves8 people
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This delicious lobster mac and cheese is an easy way to elevate everyone's favorite comfort food dish. Simple to make, this baked mac and cheese recipe is a sure fire winner!
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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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
Calories: 826kcal (41%) Carbohydrates: 57g (19%) Protein: 50g (100%) Fat: 43g (66%) Saturated Fat: 26g (163%) Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 234mg (78%) Sodium: 1580mg (69%) Potassium: 564mg (16%) Fiber: 2g (8%) Sugar: 8g (9%) Vitamin A: 1317IU (26%) Vitamin C: 2mg (2%) Calcium: 1001mg (100%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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6 Comments
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Jim
Posted on 1/11/2023
Becky – when the recipe calls for 16 ounces of pasta, is that measurement by weight or the measuring cup? I am going to cut thin half since there is only two of us and want to be somewhat precise. Thanks!9
Reply
Samantha Marceau
Posted on 1/12/2023
Reply to Jim
16 ounces refers to a standard box of pasta, so it is measured by weight!
Reply
Courtney S
Posted on 9/12/2022
Could you use imitation crab meat?
Reply
Samantha Marceau
Posted on 9/13/2022
Reply to Courtney S
We don’t see why not!
Reply
Liette
Posted on 8/1/2023
Reply to Samantha Marceau
That recipe looks amazing.. Will try to impress friends this wkend. Tks for recipe
Reply
Samantha Marceau
Posted on 8/1/2023
Reply to Liette
You’re very welcome, enjoy!!
Reply
