This lobster mac and cheese is ultra creamy macaroni with two types of cheese and plenty of chunks of lobster meat, all baked together to golden brown perfection. A rich and decadent main course or side dish that’s sure to get rave reviews!
You can never go wrong with mac and cheese, especially if it’s slow cooker mac and cheese or jalapeno popper mac and cheese. That being said, lobster mac and cheese is the best I’ve ever had, and it’s easy to make too!
Mac and cheese is pretty great on its own, but when you add lobster to the mix, you end up with something spectacular. I love to make lobster mac and cheese for special occasions – it’s become a family favorite and my kids always request it on their birthday!
How do you make lobster mac and cheese?
This recipe starts with a base of flour, butter, milk and water which cooks into a thin sauce. Pasta goes into the pot along with seasonings, and everything simmers together. The next step is to add a generous amount of grated cheese. Finally, the lobster is added into the mix. The mac and cheese is transferred to a baking dish, topped with breadcrumbs, then bakes until golden brown. Add a sprinkle of chives and dinner is served!
How do you cook lobster?
I like to broil lobster tails to get my chopped lobster meat for this recipe. The tails can be brushed with butter and sprinkled with salt and pepper, then broiled for about 12 minutes until the meat is opaque. There are many varieties of lobster, and it doesn’t really matter which one you use in this dish.
How do you reheat lobster mac and cheese?
Mac and cheese tends to thicken up when it’s cooled. I recommend reheating this dish in a low heat oven (about 300 degrees) for 20 minutes or until warmed through.
WHAT IS THE BEST CHEESE TO USE FOR MACARONI AND CHEESE?
Cheddar cheese is my favorite choice for macaroni and cheese. It’s flavorful, melts great and gives the mac and cheese its traditional orange color. That being said, make sure you’re using a regular mild, medium or sharp cheddar cheese and not a cheddar cheese that’s extra sharp or aged. The aged cheeses can separate when melted and you won’t get a smooth and silky sauce. For this recipe, I’ve also added some mozzarella cheese because I love the creamy flavor it adds to this dish.
Can you freeze lobster mac and cheese?
I wouldn’t recommend freezing this dish because dairy typically does not freeze well, and can separate and curdle upon thawing.
Lobster macaroni and cheese variations
While I typically prepare this recipe as written, sometimes I use different ingredients for a whole new flavor.
- Protein: I turn this into seafood mac and cheese by using a combination of shrimp, lobster and lump crab meat.
- Cheeses: While cheddar is classic in mac and cheese, you can also use fontina, Monterey Jack or even a soft cheese like a garlic and herb Boursin.
- Herbs: I love the flavor of the chives in this dish, but you can also use parsley, green onions, or even fresh chopped dill.
Once you try this dish, you’ll never look at macaroni and cheese the same way again! The sweet lobster meat pairs perfectly with the creamy pasta and the crunchy breadcrumb topping is the perfect finish.
More seafood recipes you’ll love
Lobster Mac and Cheese
Ingredients
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk I use whole milk
- 1 pound corkscrew pasta uncooked, such as cavatappi or cellentani
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups chopped cooked lobster meat plus more for garnish
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives thinly sliced
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
- Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
- Pour in the water and whisk until smooth and just thickened.
- Add the milk and whisk until combined.
- Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until pasta is done.
- Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
- Fold in the lobster meat. Transfer the pasta mixture to the prepared baking dish.
- Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
- Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
- Sprinkle with chives and garnish with addition chunks of lobster if desired. Serve immediately.
Karen says
We couldn’t stop eating this amazing dish! Can’t wait to make it again! Loved that it was also easy to make.
Russell j Neubauer says
Can you store this over night and put in a crockpot the next day?
Sara says
I would not recommend it, the lobster would get tough and the pasta will absorb the sauce over night!
Lizzie says
I made this last night for an unconventional Christmas dinner and it was absolutely delicious! I followed the instructions exactly as written, except I used 2% milk because that’s what I had. I will definitely be sharing and saving this recipe to use again. Thank you!!
P. S. I recommend using the 3-quart dish – mine was full nearly to the top, so I don’t think my 2-quart dish could have handled all the gooey deliciousness!
Al says
Do you cook the pasta first then mix it with the cream sauce?
Sara says
The pasta cooks in the milk and water mixture!
Cheryl says
Hi,
I need to use GF pasta. Would I still prepare it the same way. Also, can I boil the lobster tails instead of broiling?
Thanks.
Sara says
Yes it would be the same and it’s fine to boil the lobsters!