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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This creamy baked lobster mac and cheese looks absolutely divine! I love the idea of using four different cheeses—it must create such a rich flavor. Can’t wait to try this recipe for my next dinner party! Thanks for sharing!
This Lobster Mac and Cheese looks absolutely divine! I love the combination of four cheeses, and adding lobster elevates it to a whole new level. Can’t wait to try this recipe for a special dinner!
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 was probably the flour. Skip out on the flour. I’ve also skipped out on the egg and it has been just fine
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.
Im making it right now, actually it’s in the oven.
Your instructions were on point! And I tasted as I doing the cheese, the final version was superb.
Thank you and Merry Christmas ❄️⛄️
So glad you liked it!
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.