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 made this for New Years Eve, It was delicious and a big hit..even reheated the next day.
Planning to make this for Christmas, but wondering if I can make it the day before and refrigerate until I’m ready to bake it.
Yes you can. I would bring it back to room temperature and then bake it.
Okay there is Good and Bad. The Good: it was delicious. And the recipe was super easy to follow. The Bad: It only lasted a short while when word got out how delicious it was. Next time I’ll have to make two. There will be fights if not enough (I made a secret pan for myself) and just watched them go at it
Was so fire!! I’ve never had a better Mac and cheese wow! You can literally taste all the different flavors of cheese…soo yummy! Thanksgiving hit!
Hi!
Gonna make this but had a few questions… under the “assemble” instructions, you mention to add the beaten eggs and butter to the pasta and then you mention it again after you add the pasta to the baking sheet…Is this a repeat?
Please see below…
“To Assemble
Once cheese melts down, turn off heat. Add beaten eggs and 1 tablespoon of butter to pasta. Toss everything together until butter has melted. Add pasta to a 9×13 inch baking sheet and stir in beaten eggs and 1 tablespoon of butter.
Add pasta to 9×13 inch baking sheet.”
Thank you
Oh yes no one has ever caught that. Stir in the beaten eggs with the pasta.
How would I make this with calamari tentacles? (We all love lobster, crab, shrimp , & oysters mixed into our Mac & cheese)…….
One family fave food (everyone “squabbles” over the calamari tentacles).
I can buy the calamari tentacles at our local fish market. How long do I cook them b the Mac and cheese? They must not end up “rubbery”…… please advise.
Thank you very much,
Bunny Peters
Incredible & decadent! I also tried it with a mixture of crab & shrimp, & that was delicious too! Great party dish! Am putting it on my “regulars” recipe list.
Also would this serve 9 hungry guys easily or should I double the recipe?
This is my second time making this. Cant find the exact words for this recipe
Delicious.
Cheese is expensive but it’s worth every $
Much better than the higher rated lobster mac recipes. Higher rating sometimes just means people are clueless.