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.
Theresa J West says
My husband (who is allergic to shellfish) made this for me for my birthday a few years back. I loved it so much, I use this recipe as my go to Mac and Cheese and just omit the seafood. I play with the cheese mix here and there but this recipe is delicious as is (with or without lobster)!
Mo says
The family raved. This recipe is a keeper. Thanks for sharing!
Maria says
Hi how long does it take for the water with the flour to thicken?
Sara says
It should just take about 2-3 minutes, it’s not supposed to be super thick at that point because the starch from the pasta will also thicken the sauce later.
Dan Procida says
Delicious. Made it with just cheddar cheese, other than that, followed the recipe .Cut it in half and my wife and I still got two nights out of it. Going to try it with shrimp next time.
Kiersten says
Is there a make ahead option? Could it sit in the fridge for a day before adding the bread crumbs and baking it?
Sara says
You can make it ahead but just be aware the pasta will continue to absorb the sauce as it sits, so it might be a bit drier as a result.
Gina says
When do you add the cheese?
Sara says
In step 7!
Barbara Kurpita says
This was a HUGE HIT! We made this for part of our Christmas dinner and it was the favourite thing we had. I added sauteed onions and garlic and some dry mustard. Plus, since we were treating ourselves because we were home alone during the pandemic, I added crab legs and a can of crab. OUTSTANDING! I will use this as my basis for making mac & cheese in the future (without going overboard on the seafood). We do have leftovers but – not for long! Thank you for a wonderful recipe! I am sending it off to my relatives today so they know what they missed at our house.
Jackie says
What is it with dried mustard and Mac and cheese. Always better ! This is a great recipe and the idea of making it while cooking the pasta is genius!
Gwen says
Does using individual baking dishes alter this recipe? Also can you substitute seafood stock for the water?
Sara says
Individual dishes should be fine. You can use seafood stock but then you’ll need to reduce the amount of salt you add to the recipe!
g says
Do you use fresh mozzarella?
Sara says
I use standard mozzarella not the fresh variety!
MOOSE says
Substituted gluten free pasta and almond flour and adjusted the cook time by a few minutes….WOW! Outstanding dish, thank you for sharing this recipe!
Lenny says
Great tasting and having all the ingredients except lobster on hand it was quick and easy. Bravo
Anonymous says
great recipe, I tried it!
Tina says
I will try for my daughter ‘ birthday tomorrow . I will let you know . Thank you for your recipe .
Valerie says
Delicious! I love your time (and dirty pan) saving process of cooking the dry pasta with the sauce. For the water, I used the water I boiled the lobster tails in to get even more lobster flavor throughout. this recipe is definitely a keeper. Thanks!
Cori ashley says
Very good!!
Jody L Hand says
Very good!! I played around with the seasonings and cheeses based on our taste preferences. This is so easy and the method is awesome. Thank you!
KOCH C says
We are not “mac n cheese” lovers… but I’ve always heard a lot of people talk and order, ‘ lobster mac n cheese’ , I was also looking for a different side dish to make with our lobster tails. So I decided to give it a try. I am BEYOND happy I tried this recipe – it was great tasting, easy to do and easy to follow instructions. So thank you for this great recipe! To anyone reading the reviews to see if this recipe is worth trying??? LOOK NO FURTHER!!
I loved the automatic option of changing serving size…. BUT 🙁 the adjusted measurements were a little hard to follow.
Mary Dunn says
Sorry if I missed it but do you cook the pasta first?
Sara says
The pasta is cooked in with the milk and water!
Peg Pickholtz says
Delish, I had to go one it several around the noodle cooking; have never seen them cooked as you do it before, But liked that step saver. Turned out excellently. I also added some chopped cooked bacon, which luckily did not detract from the lobster. Little in the way of leftovers speaks volumes…perhaps a small lunch left!
Wanda says
This is amazing !!! We tried Mac and cheese the first time at a restaurant…this was far better !!!! Thank you
Luz Munera says
so I want to make this tomorrow, if I can’t;t find fresh lobster can I use frozen lobster or imitation?
Thanks in advance.
Sara says
Yes that’s fine!!
Raymond Howard says
I never did eat mac & cheese, but I tried it with the lobster. Now, I LOVE LOBSTER MAC & CHEESE. I am gonna try this recipe, I just know I am gonna like it. I think I am gonna join a gym also, asI know I am gonna make this dish more than I should. Thanks…
Rylee says
I’ve been eyeing to make this recipe for so long and i’m finally gonna try to make it tomorrow. I’m so excited! Although i don’t think we’ll be able to finish it but ‘ll store it in our refrigerator so we can consume it at a later date. How long is the shelf life of this mac and cheese? Thank you!
Sara says
I’d eat the leftovers within 48 hours!