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!
If you are in the mood for lobster, try some other great lobster dinner recipes like lobster salad, grilled lobster tail, lobster rolls and my very popular seafood boil that features, you guessed it, lobster!
Table of Contents
Lobster Mac And Cheese Ingredients
To make this delicious mac and cheese you will need butter, all purpose flour, water, milk, pasta, salt, cheddar cheese, mozzarella cheese, lobster meat, panko breadcrumbs, chives and seasonings.
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 the shredded cheeses. Finally, add the lobster into the mix. Transfer the mac and cheese to a baking dish, top it with breadcrumbs, then bake it until golden brown. Add a sprinkle of chives and dinner is served!
Tips For Lobster Mac And Cheese
- I recommend shredding your own cheese. The pre-shredded bags of cheese can have anti caking agents that prevent the cheese from melting well.
- Leftovers of this dish will stay fresh in an airtight container in the fridge for three days. I do not recommend freezing this dish because it will not freeze well.
- You can use other short pastas. Simply adjust the cooking time to the amount of time stated in the package instructions. If you use a larger pasta you may need to add more milk.
Quick Tip
Make sure you have cooked and chopped lobster meat before you start this recipe. The lobster can be chilled before it goes into the mac and cheese.
Recipe FAQs
I recommend reheating lobster mac and cheese in a low heat oven (about 300 degrees) for 20 minutes or until warmed through.
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. Make sure to use a mild, medium or sharp cheddar cheese and not an extra sharp or aged cheddar cheese. 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.
Lobster mac and cheese is popular because it takes the comfort food classic dish of mac and cheese and adds the decadence of fresh chunks of sweet lobster meat. You can’t go wrong with combining these two great flavors.
I like to broil lobster tails to get my chopped lobster meat for lobster mac and cheese. Brush the tails with butter and sprinkle them with salt and pepper, then broil them 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. Need more guidance? Check out my complete guide on how to cook a lobster.
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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 and lobster. I also have an amazing crab mac and cheese recipe.
- 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.
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Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Notes
- I recommend shredding your own cheese. The pre-shredded bags of cheese can have anti caking agents that prevent the cheese from melting well.
- You can use other short pastas. Simply adjust the cooking time to the amount of time stated in the package instructions. If you use a larger pasta you may need to add more milk.
- Make sure you have cooked and chopped lobster meat before you start this recipe. The lobster can be chilled before it goes into the mac and cheese.
The crunchy breadcrumbs took this over the top! And such cheesy goodness. This recipe is definitely a winner.
This is by far the best lobster mac and cheese I’ve ever tried, and I may or may not have eaten way too much! It was so good though I couldn’t stop!
This was everything a gourmet meal should be and then some! The best way to enjoy mac and cheese; worthy of a restaurant, indeed!
Absolutely divine! The creamy macaroni, dual cheese blend, and succulent lobster chunks create a gourmet masterpiece. Baked to golden perfection, it’s an effortless yet incredibly indulgent dish. A definite winner, perfect for any occasion!
I know it is going to be great.
This recipe is so wonderful. The only alteration I made was to add about 4oz of bacon into the mix, I followed everything else to the T. So decadent and flavorful! <3
We couldn’t stop eating this amazing dish! Can’t wait to make it again! Loved that it was also easy to make.
Can you store this over night and put in a crockpot the next day?
I would not recommend it, the lobster would get tough and the pasta will absorb the sauce over night!
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!
Do you cook the pasta first then mix it with the cream sauce?
The pasta cooks in the milk and water mixture!
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.
Yes it would be the same and it’s fine to boil the lobsters!