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Home » Pasta » Lobster Mac and Cheese

October 30, 2019 By Sara 50 Comments

Lobster Mac and Cheese

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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!

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Lobster mac and cheese topped with crispy breadcrumbs.

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!

Pasta with milk and spices in a pot.

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.

Stove top mac and cheese topped with pieces of cooked lobster.

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.

A casserole dish of lobster mac and cheese topped with panko breadcrumbs.

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.

A baking dish of lobster macaroni and cheese, garnished with chopped lobster meat.

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.

A spoon serving up a portion of lobster mac and cheese.

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

  • Crab Stuffed Mushrooms
  • Marinated Salmon
  • Grilled Shrimp Skewers
  • Baja Fish Tacos
  • Shrimp Salad
Lobster mac and cheese topped with crispy breadcrumbs.
Print Pin
5 from 24 votes

Lobster Mac and Cheese

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!
Course Main
Cuisine American
Keyword lobster mac and cheese, lobster macaroni and cheese
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 627kcal
Author Sara Welch

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.

Nutrition

Calories: 627kcal | Carbohydrates: 53g | Protein: 29g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 694mg | Potassium: 360mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1130IU | Vitamin C: 0.4mg | Calcium: 639mg | Iron: 1.5mg

Filed Under: Dinner, Pasta Tagged With: Mac and Cheese, Seafood

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Comments

  1. Dan Procida says

    February 11, 2021 at 6:28 am

    5 stars
    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.

    Reply
  2. Kiersten says

    December 30, 2020 at 8:38 am

    Is there a make ahead option? Could it sit in the fridge for a day before adding the bread crumbs and baking it?

    Reply
    • Sara says

      December 30, 2020 at 8:26 pm

      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.

      Reply
  3. Barbara Kurpita says

    December 26, 2020 at 6:58 am

    5 stars
    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.

    Reply
    • Jackie says

      January 15, 2021 at 5:11 pm

      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!

      Reply
  4. g says

    December 21, 2020 at 5:58 pm

    Do you use fresh mozzarella?

    Reply
    • Sara says

      December 21, 2020 at 8:59 pm

      I use standard mozzarella not the fresh variety!

      Reply
  5. MOOSE says

    October 16, 2020 at 2:47 pm

    5 stars
    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!

    Reply
  6. Lenny says

    September 22, 2020 at 2:15 pm

    5 stars
    Great tasting and having all the ingredients except lobster on hand it was quick and easy. Bravo

    Reply
  7. Anonymous says

    July 26, 2020 at 3:52 pm

    5 stars
    great recipe, I tried it!

    Reply
  8. Tina says

    July 25, 2020 at 7:54 am

    I will try for my daughter ‘ birthday tomorrow . I will let you know . Thank you for your recipe .

    Reply
  9. Valerie says

    July 23, 2020 at 12:02 pm

    5 stars
    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!

    Reply
  10. Cori ashley says

    June 30, 2020 at 9:49 pm

    5 stars
    Very good!!

    Reply
  11. Jody L Hand says

    June 30, 2020 at 3:52 pm

    5 stars
    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!

    Reply
    • KOCH C says

      July 26, 2020 at 4:03 pm

      5 stars
      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.

      Reply
  12. Mary Dunn says

    June 19, 2020 at 11:00 am

    Sorry if I missed it but do you cook the pasta first?

    Reply
    • Sara says

      June 19, 2020 at 5:03 pm

      The pasta is cooked in with the milk and water!

      Reply
      • Peg Pickholtz says

        July 17, 2020 at 8:01 am

        5 stars
        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!

        Reply
  13. Wanda says

    May 28, 2020 at 2:54 pm

    This is amazing !!! We tried Mac and cheese the first time at a restaurant…this was far better !!!! Thank you

    Reply
  14. Luz Munera says

    May 14, 2020 at 7:00 pm

    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.

    Reply
    • Sara says

      May 14, 2020 at 7:56 pm

      Yes that’s fine!!

      Reply
  15. Raymond Howard says

    April 27, 2020 at 9:58 am

    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…

    Reply
    • Rylee says

      July 9, 2020 at 1:30 am

      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!

      Reply
      • Sara says

        July 10, 2020 at 11:41 am

        I’d eat the leftovers within 48 hours!

        Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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