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Lobster Mac and Cheese

A soul-warming recipe that combines tender pasta with a rich and cheesy sauce, embellished with succulent bites of lobster.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound elbow macaroni
  • 2 cups cooked lobster meat, chopped
  • 3 cups whole milk
  • 1.5 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 cup grated Parmesan cheese plus 1/4 cup for topping
  • 2 tablespoons butter for the cheese sauce
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon smoked paprika
  • to taste salt
  • to taste freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped for garnish
  • 1 tablespoon lemon zest
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted for the breadcrumb topping

Method
 

Cooking the Pasta
  1. Boil the pasta in salted water until al dente, then drain.
Preparing the Lobster
  1. Chop your cooked lobster meat into bite-sized chunks. Set aside.
Making the Cheese Sauce
  1. In a large skillet, melt butter, then whisk in flour. Once combined, slowly add milk while stirring.
  2. Cook until thickened, then stir in cheeses until melted and creamy.
Mixing in the Lobster
  1. Fold the lobster into the cheese sauce, seasoning with Dijon mustard, smoked paprika, salt, and pepper.
Preparing the Topping
  1. In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese until evenly coated.
Baking the Dish
  1. Combine pasta and cheese-lobster mix in a baking dish, top with the breadcrumb mixture, and bake at 350°F (175°C) until golden and bubbly.

Notes

Serve in individual ramekins for a chic touch and sprinkle with fresh parsley for added color. Store leftovers in an airtight container for 3-4 days; reheating in the oven is recommended.