Get ready to transform your comfort food game with this Baked Lobster Mac and Cheese. Imagine the creamiest mac and cheese you’ve ever had but with a twist. Succulent chunks of lobster, baked to perfection in a buttery, mildly spiced seasoning that completes the natural sweetness of the lobster.
And what is mac and cheese without an ooey-gooey chee cheese sauce? I use a blend of cheddar, Monterey Jack, Gruyère, and Parmesan, giving it a real depth of flavor. I also toss in a mix of spices for a subtle kick that makes the homemade lobster mac even more interesting. The crispy breadcrumb topping provides the perfect crunch against all that creaminess.
This lobster mac and cheese comes out of the oven golden and bubbling. Trust me; it’s going to be hard to wait to dig in.
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I am a comfort food fanatic, I’m always on the lookout for dishes that elevate homestyle cooking to new, delicious heights, and this homemade lobster mac is perfect for those craving the familiar warmth of mac and cheese, but also wanting a touch of luxury in their meal.
I’m a big fan of biscuits, fried chicken, and pizza, but mac and cheese holds a special place in my heart. There’s nothing like a chilly Chicago night spent in the kitchen, whipping up a pot of molten cheesy-ness and pasta. Sweatpants on, pasta boiling, and a cozy night in? Sign me up!
But even a die-hard comfort food devotee like me enjoys switching things up occasionally. And what could be more indulgent than buttery, tender lobster? So this winter, we’re going all out. We’re trading the every day for the extraordinary, and treating ourselves to the cheesiest, creamiest, most indulgent Baked Lobster Mac and Cheese we’ve ever had!
Why You’ll Love This Creamy Homemade Lobster Mac & Cheese
If you’re in doubt about the combination of seafood and dairy and it’s holding you back, I encourage you to take a risk. I love this recipe so much that I could straight up eat it out of the pan. Bring a fork; you’ll want to do the same!
- Luxurious Twist: Lobster is often associated with fine dining, and when it’s added to mac and cheese, it brings an element of luxury to the table. It’s a dish that allows you to enjoy a touch of elegance in the comfort of your own home.
- Impressive and Crowd-Pleasing: If you’re looking to impress your family and friends, Lobster Mac and Cheese is a showstopper. Its visual appeal and incredible taste will have everyone coming back for seconds and asking for the recipe.
- Versatility: While Lobster Mac and Cheese can shine as a main course, it’s also a fantastic side dish that complements a variety of meals. It pairs well with steak, baked chicken, or even a simple salad, making it a versatile addition to any menu.
- The Ultimate Comfort Food: Mac and cheese is already a comfort food classic, but when you add succulent lobster into the mix, it takes comfort to a whole new level. It’s the perfect dish to warm your soul on a cozy evening.
Ingredients You’ll Need To Make Lobster Mac
Y’all know I like to make my recipes from scratch, and this lobster mac and cheese is no exception. That being said, don’t be intimidated by the size of the ingredient list. Odds are you have most of it in your pantry already!
For the Lobster:
- Lobster Tails: Fresh lobster tails are a must! Go for 5 to 6 tails depending on how meaty you want your mac and cheese to be.
- Unsalted Butter: This gives the lobster that buttery goodness and also helps the Cajun seasoning stick to the lobster. We’ll divide this, using some to cook the lobster and some in the cheese sauce.
- Cajun Seasoning: This adds a touch of warmth and depth of flavor to the lobster, complementing its natural sweetness.
For the Pasta:
- Water: The basis for cooking our pasta to al dente perfection.
- Cavatappi Pasta: I love using cavatappi pasta as its spirals and ridges are perfect for holding onto the rich, cheesy sauce.
For the Cheese Sauce:
- Cheeses: A blend of mild cheddar, Monterey Jack, Gruyère, and Parmesan cheese that melts into a creamy, dreamy cheese sauce. Each cheese brings its unique flavor, creating a well-rounded and complex sauce.
- Olive Oil: To start our sauce and to sauté the garlic.
- Minced Garlic: Brings that aromatic flavor we all know and love to the cheese sauce.
- All Purpose Flour: It’s key to making a roux, which will help thicken our cheese sauce.
- Heavy Cream & Whole Milk: They make the sauce incredibly rich and creamy.
- Spices: A mix of onion powder, garlic powder, dry mustard, paprika, and cayenne add depth to our sauce.
For the Assembly:
- Eggs: Beaten eggs help bind everything together and adds to the creamy texture.
- Panko Crumbs: Gives our baked mac and cheese that irresistible crispy top.
- Parsley: For a pop of fresh flavor and color to garnish before serving.
How To Make Lobster Mac and Cheese
Now it’s time to put your ingredients to work! I’m going to walk you through each step, from cooking the lobster to assembling the dish, so you can confidently create this luxurious Baked Lobster Mac and Cheese. Whether you’re a kitchen novice or a seasoned home cook, this recipe is totally achievable. Ready to impress yourself and your loved ones with your culinary prowess? Let’s get started!
How To Cook The Lobster
Lobster is an intimidating protein but I promise that half the battle is buying fresh, high quality tails. Investing in fresh meat that comes from your local fish market will make for the best result possible, if you don’t have access to a local market ask an attendent behind your grocery stores seafood counter to grab you some from the back.
Cold water lobsters have firm, whiter meat that makes for tastier, more tender bites. When buying your tails, ask the provider if the lobster was caught in cold or warm water. If they can’t tell you, acknowledge the warning sign and go somewhere else.
Baking is a super simple method of cooking lobster that will save you time and stress when making this lobster mac and cheese recipe. For the best results, follow these easy steps:
- Cut your lobster tails in half vertically and place on a foil-lined baking sheet.
- Brush melted butter on the tops of your lobster tails, then sprinkle with cajun seasoning.
- Bake until they develop a beautiful color then remove from shells.
- Roughly chop the lobster into large chunks and pour any remaining butter from the baking sheet over the lobster and set aside.
TIP: When your tails come out of the oven the meat should be firm and only very slightly opaque. Remember, the meat will continue to cook while resting.
How To Make The Cheese Sauce
A mac and cheese recipe is nothing without a rich, delectable cheese sauce. The sauce should be buttery, creamy, and full of perfectly balanced spice. Let me tell you how it’s done:
- Toss all the shredded cheeses together in a large bowl and set aside.
- Add olive oil to your pot and turn on the heat. Add garlic and cook until fragrant, add butter to the pot, and melt.
- Quickly whisk in flour and cook for approximately 1 minute.
- Pour in the heavy cream and whole milk, continuing to whisk.
- Next, add onion powder, garlic powder, dry mustard, paprika, and cayenne, and don’t stop whisking.
- Season with salt and pepper to taste.
- Stir in half of shredded cheeses and allow them to melt, continuing to stir.
Tips For Making The Best Homemade Mac & Cheese Sauce
- For the roux. Use room-temperature milk to avoid seizing and clumping.
- Taste as you go! Seasoning is always based on preference. A little extra paprika or garlic never hurt anyone.
- Don’t use pre-shredded cheese. It’s drier and will not melt as easily. They use an anti-caking agent to keep the cheese from sticking together. Instead, buy in blocks and shred them yourself.
Assemble And Bake Your Lobster Mac &Cheese
Okay, you’ve made it this far so the rest is smooth sailing. Let’s get this bad boy in oven!
- Add beaten eggs and butter to cool pasta. Toss everything together.
- Add the pasta to your baking dish. Next, pour as much of the cheese sauce as you would like (for super cheesy, use it all) and half of the lobster into the pasta and mix super well.
- Next, spread the remaining lobster over top of the mac and cheese. Top with remaining shredded cheese.
- Finally, in a small bowl, melt the remaining butter and add breadcrumbs and toss together.
- Sprinkle breadcrumbs over the top and bake.
- Rest, sprinkle with parsley then serve.
TIP: If you like a little more bubbly, browned goodness, then use the last few minutes to broil. Watch carefully!
Tips For Making The Best Baked Lobster Mac and Cheese
- Cook the Pasta to Al Dente: When boiling your pasta, aim for an al dente texture. Remember, it will continue cooking in the oven with the cheese sauce. If you cook it too much initially, you’ll end up with mushy pasta.
- Avoid Overcooking the Lobster: Be mindful when baking your lobster tails the first time around. When your tails come out of the oven, the meat should be firm and only very slightly opaque. They will continue to cook in the oven once mixed into the mac and cheese, so slightly undercooking them initially can help prevent them from becoming tough or rubbery.
- Choose Fresh Lobster: Whenever possible, opt for fresh lobster. The freshness will shine through in your dish and provide a rich and flavorful contrast to the creamy cheese sauce.
- Let it Rest Before Serving: This could be the toughest tip to follow, but try to let your mac and cheese sit for a few minutes after taking it out of the oven. This allows the cheeses to set a bit and the flavors to meld together, making for a more delicious bite.
Popular Substitutions & Additions
- Switch Up the Seafood: Lobster not your thing or not in your budget today? No worries, this mac and cheese recipe works beautifully with other seafood like salmon, crab, scallops, or shrimp. You could even mix and match for a real seafood bonanza!
- Go Veggie-Friendly: If you’re feeding vegetarians or simply want a lighter version, replace the lobster with some tender, roasted mushrooms or other veggies you enjoy. The cheesy goodness makes it so that you won’t even miss the meat!
- Veganize It: Want to keep it completely plant-based? Substitute the butter and cheeses with your favorite non-dairy alternatives. There are so many great options available these days that it’s easier than ever to make this vegan-friendly.
- Add in Some Veggies: Who says comfort food can’t be a little bit healthy? Toss in some mushrooms, roasted red peppers, spinach, or peas to add a burst of color and extra nutrients.
- Seasoning Swap: Can’t find cajun seasoning? No problem. Old Bay or another seafood seasoning can work just as well to give that desired kick to your dish. Just remember, the best mac and cheese is the one tailored to your taste buds!
How To Reheat & Store Lobster Mac and Cheese
Store Lobster Mac and Cheese in an airtight container in the refrigerator. To reheat, bake it in a preheated oven at 375°F for 10-15 minutes or until it’s heated through.
How Long Will Lobster Mac and Cheese Last In the Fridge?
This Lobster Mac and Cheese can be stored in the refrigerator for up to 3 days.
Can I Freeze Homemade Lobster Mac and Cheese
While it’s possible to freeze Lobster Mac and Cheese, the texture of the pasta, lobster, and cheese sauce may change slightly upon thawing and reheating. It’s generally best to consume it fresh for the best flavor and consistency.
FAQs
Yes, you can use gluten-free pasta to make Lobster Mac and Cheese. There are various gluten-free pasta options available in stores that can work well in this dish. Follow the cooking instructions on the package for best results.
Absolutely! Frozen lobster can be a convenient option for making Lobster Mac and Cheese. Just make sure to thaw it properly before incorporating it into the dish.
A Chardonnay or a Viognier would pair very nicely. These wines are full-bodied enough to stand up to the rich, creamy dish but have enough acidity to cut through the creaminess and complement the lobster. If you prefer red wine, a Pinot Noir can also work due to its lighter body and high acidity.
Yes, you can make Lobster Mac and Cheese ahead of time. Prepare the dish as instructed, but don’t bake it. Instead, cover and refrigerate it. When you’re ready to serve, simply bake it until it’s heated through and bubbly.
This Baked Lobster Mac and Cheese is not just any ordinary mac and cheese. It’s comfort food that’s been given a sophisticated twist with the addition of succulent lobster. Whether you’re making this for a cozy weeknight dinner or a special occasion, it’s sure to impress and delight.
Remember, it’s versatile too. Feel free to play around with the types of cheese, pasta, or even add in some veggies. Despite the luxurious ingredients, this recipe is surprisingly easy to make. With the helpful tips and FAQs provided, you’ll be whipping up this dish like a pro in no time. So, grab that apron, let’s cook some Lobster Mac and Cheese!
Other Mac and Cheese Recipes You’re Sure To Love
Need more mac in your life like this lobster macaroni and cheese recipe? I got you. Here are a few more of my best mac and cheese recipes to get you going. I apologize to your waistline in advance!
- Slow Cooker Mac and Cheese
- White Cheddar Mac and Cheese
- Cauliflower Mac and Cheese
- Southern Baked Macaroni and Cheese
- Brisket Mac And Cheese
Lobster Mac and Cheese Recipe
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Ingredients
For the Lobster
- 5 lobster tails Go up to 6 tails if you want it super meaty
- 10 tbsp unsalted butter divided
- 1 1/2-2 tsp cajun seasoning
For the Pasta
- 8 cups water
- 1 lb cavatappi pasta
For the Cheese Sauce
- 1 1/2 cup shredded mild cheddar
- 1 1/2 cup shredded monterey jack
- 1 1/2 cup shredded gruyere
- 2/3 cup shredded parmesan cheese
- 1 tsp olive oil
- 2 tsp minced garlic
- 1/2 cup all purpose flour
- 2 1/4 cup heavy cream room temp
- 2 1/4 cup whole milk room temp
- 2 tsp onion powder
- 2 tsp garlic powder
- 3/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
For the Assembly
- 2 large eggs beaten
- 1/2 cup panko crumbs
- Chopped parsley for garnish
Instructions
For the Lobster
- Preheat oven to 450 degrees. Cut lobster tails in half vertically and place on a foil lined baking sheet.
- Melt 2 tablespoons of butter and brush the tops of lobster tails with butter then sprinkle with cajun seasoning.
- Bake for 10 minutes or until they develop a beautiful color then remove from shells. Roughly chop lobster into large chunks in a medium sized bowl and pour remaining butter from the baking sheet over the lobster and set aside.
- Lower temperature on oven to 375 degrees.
For the Pasta
- Next add water in a large pot along with some salt and boil pasta according to the package. Drain and set aside.
For the Cheese Sauce
- Toss all shredded cheeses together in a large bowl and set aside.
- Add olive oil to pan and heat over medium high heat. Add garlic and cook for 1 minute then add 3 more tablespoons of butter to the pan and allow to melt down.
- Quickly whisk in flour and cook for approximately 1 minute.
- Pour in heavy cream and whole milk continuing to whisk.
- Next add onion powder , garlic powder, dry mustard, paprika and cayenne continuing to whisk.
- Season with salt and pepper to taste.
- Stir in half of shredded cheeses and allow them to melt continuing to stir. Once cheese melts down, turn off heat.
To Assemble
- Add pasta to a 9×13 inch baking dish and stir in beaten eggs and 1 tablespoon of butter.
- Next pour as much of the cheese sauce as you would like (for super cheesy, use it all) and half of the lobster to the pasta and mix super well.
- Next spread remaining lobster over top of mac and cheese. Top with remaining shredded cheeses leaving the lobster pieces bare so they will be seen once baked. P.S. Add extra shredded cheese to the top of this dish if you want it to be super cheesy and have all the cheese pulls.
- Finally in a small bowl, melt remaining 2 tablespoons of butter and add breadcrumbs and toss together.
- Sprinkle breadcrumbs over the top leaving the lobster mostly bare so it peeks through and bake at 375 for 27-35 minutes.
- Rest for 10 minutes, sprinkle with parsley then serve.
Notes
- Cold water lobsters have firm, whiter meat that makes for tastier, more tender bites.
- Use room temperature milk when making the roux to avoid seizing and clumping.
- Taste as you go! Seasoning is always based on preference. A little extra paprika or garlic never hurt anyone.
- Don’t use pre-shredded cheese; it’s drier and will not melt as easily. Instead, buy in blocks and shred them yourself.
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The flavor was amazing, but I’m wondering how I could make it a little less thick? I made it for Thanksgiving but by the time I served it, it was kind of cakey and less like a creamy Mac and cheese, could I go without the eggs next time? Maybe more cream?
You could try that, it sounds like it might have gotten overcooked though it was super thick.
It is a tradition for the entire family to gather at our house on Christmas day. A lobster dish is always part of the festive menu and I’ve been making lobster salad for ever so long until I stumbled upon this recipe.
I’ve been making lobster mac and cheese using your recipe, for the last 3 Christmases and it is a “HIT” every time. Kids are always snooping around the kitchen looking for leftovers and are frequently disappointed because there’s seldom any left.
I love this recipe and it will continue to be an item on my festive menu. Thank you!
Wow thank you so so much. So glad you all enjoy this.
THis was very good!I didn’t have any panko but I didn’t notice it missing . Ty and I wish we had the option To post photos
You can always tag me on Instagram!
Absolutely delicious!! Made today for my husband’s birthday – halved the recipe because it’s just the two of us and added a little bacon – hubby is still raving about it!
Yay!! So happy to hear that you both enjoyed it!
Looks delicious
Thanks so much, Elaine! I hope you make it and enjoy it!
This is absolute delicious! I made it this past Friday and making it again now. The recipe says room temp milk. Should I also leave the heavy cream out to get to room temp? I didn’t do this the first time but it seemed to turn out fine.
Yes you should bring both to room temp.
I am going to a New Year’s Eve party and was asked to bring an elevated appetizer. I thought of lobster mac & cheese. Is there a way to do it bite size? like in a muffin tin? I wouldn’t want it to come out dry.
Thanks!
Love that idea! I have not made this recipe in bite sized portions. You could do it, I am sure! You might would need to double the eggs, and shorten the cooking time in half. I would do a test run to be safe.
Very rich and flavorful
Wonderful thank you.