Folks legit can’t get over how good my Lobster Mac and Cheese recipe is. The rave reviews speak for themselves. My trick is using a mix of different cheeses so you get a lot of meltiness and creaminess. Then I spice the heck out of that cheese sauce y’all. Add in the lobster and a crunchy topping of buttery bread crumbs, and this dish just hits hard. I serve it for any special occasion where I need to straight up impress folks.
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How To Make Lobster Mac and Cheese
Step 1: 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 at 450 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.
Step 2: 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.
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.
Step 3: Quickly whisk in flour and cook for approximately 1 minute.
Step 4: 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.
Step 5: Stir in half of shredded cheeses and allow them to melt continuing to stir. Once cheese melts down, turn off heat.
Step 6: Stir in beaten eggs and 1 tablespoon of butter into the pasta.
Step 7: 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.
Step 8: 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.
Step 9: Finally in a small bowl, melt remaining 2 tablespoons of butter and add breadcrumbs and toss together.
Step 10: Sprinkle breadcrumbs over the top leaving the lobster mostly bare so it peeks through and bake at 375 for 27-35 minutes. Rest before serving.
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TIP: If you like a little more bubbly, browned goodness, then use the last few minutes to broil. Watch carefully!
Lobster Mac and Cheese Recipe
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I’ll email this recipe to you, so you can come back to it later!
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
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.Nutrition
Recipe Tips
- Cook the Pasta to Al Dente: Remember, it will continue cooking in the oven with the cheese sauce. Don’t overcook it because it will end up mushy.
- Avoid Overcooking the Lobster: They will continue to cook in the oven once mixed into the mac and cheese, so slightly undercooking them will keep them from being rubbery.
- Choose Fresh Lobster: Whenever possible, opt for fresh lobster. The freshness will shine in this mac. In fact, ask your local market attendant at the seafood counter to pull the good stash from the back.
- Let it Rest Before Serving: This allows the cheeses to set a bit.
- 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 nobody.
- Don’t use pre-shredded cheese. They use an anti-caking agent to keep the cheese from sticking together so it doesn’t melt as well. Instead, buy in blocks and shred them yourself.
Recipe Help
Yep, you can use gluten-free pasta to make this. 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 boos! Frozen lobster can be a convenient option. Just make sure to thaw it properly before incorporating it into the dish.
Yes, you can make it 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.
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I recently discovered your website while I was searching for Lobster Mac and Cheese. With Southern roots myself, I was drawn to your site and, sure enough, my instincts were right on. The best Lobster Mac n Cheese ever!!!
Thank you for this recipe! My husband lives for pasta, seafood, and good old mac and cheese. I made this as a special Christmas dish and it became his VERY favorite food! When his brother came up he requested I make it for him. Now I am getting ready to make it for the 3rd time for my hubby’s 40th Birthday. I’m sure this will be a recipe we make for special occasions. I’m going to add crab to it too, my husband’s Grandfather (who will share cake with us carefully on my husband’s birthday) has NEVER had crab or lobster and he is 80!!! So this is the perfect recipe to broaden his horizon!
This was excellent. I made it for my son’s birthday and he was so happy. You helped us make a great celebration even better. Thank you!
I can’t cook from scratch so this recipe was easy to follow.
By far the best lobster Mac & cheese I’ve ever tasted. Definitely worth trying.
Much better recipe than the other lobster mac’s that came up in search despite the lower rating.
Thank you Jason! I sometimes have people that come here and rank my recipes lower for terrible reasons and it shows up on google unfortunately.
I bought lobster tails on sale and I had no idea how to prepare them. I stumbled across some recipes for lobster mac & cheese. I liked your recipe because it has several kinds of cheeses, plus different spices. I was right to trust my gut! This is delicious! What I changed it is instead of using milk plus the cream, (Cream now has additives that I’m allergic to ) I use the whole amount of dairy with half-and-half. The roux came together very quickly! Easy homemade mac & cheese and incredibly tasty! I can’t wait to make it for a gathering, God willing.
Exceptional tasting, Cooking at home, this meal was easy. The spices in the cream, perfect. Bite-sized lobster with some shreaded, turned out great. For this meal I used the tradional aluminum large rectangular baking pan.
Made this for New Year’s Eve. Split batch as one of guest has shellfish allergy and didn’t want to chance it. Huge hit for both plain and lobster! Will make this every year! Thanks for great recipe
I made this dish to accompany our 2020 Seafood Kinda Christmas, it was a major hit!! I added shrimp and lump crab meat and my family devoured it!
Rating by the looks alone!! Will prepare for Christmas dinner, not afraid to wait because I know it’ll be great as is ALL the recipes from grandbaby-cakes.