Lobster Mac and Cheese Recipe
This Lobster Mac and Cheese recipe features a creamy decadent sauce made with four cheeses and tender chunks of lobster baked together with pasta to gooey perfection.
Servings: 14 servings
Calories: 578kcal
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 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
- 1 1/2 tsp onion powder
- 1 1/4 tsp garlic powder
- 1/2 tsp dry mustard
- 1/2 tsp 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 9x13 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.
Nutrition
Calories: 578kcal | Carbohydrates: 33g | Protein: 24g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 423mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 1mg | Calcium: 484mg | Iron: 1mg