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Lobster Mac and Cheese

Indulge in this rich and creamy Lobster Mac and Cheese, perfectly combining buttery lobster and a mix of cheeses for a gourmet comfort dish that's easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 570
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 12 oz elbow macaroni or pasta of choice
  • 2 tbsp unsalted butter for the roux
  • 2 tbsp all-purpose flour for thickening the sauce
  • 2 cups whole milk warmed
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Cheeses and Lobster
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1.5 cups cooked lobster meat, chopped
Topping
  • 0.5 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 0.25 cup Parmesan cheese, grated
  • 1 tbsp fresh parsley, chopped

Method
 

Preparation
  1. Cook macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
  2. In a saucepan over medium heat, melt butter and whisk in flour, cooking for 1-2 minutes until lightly golden.
  3. Slowly whisk in warm milk and heavy cream, stirring continuously until thickened.
  4. Stir in Dijon mustard, paprika, garlic powder, salt, and black pepper.
  5. Reduce heat to low and add cheddar, Gruyère, and Parmesan, stirring until smooth and creamy.
Mixing and Baking
  1. Add the cooked pasta and chopped lobster meat to the cheese sauce, stirring gently to coat.
  2. In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and parsley.
  3. Pour the mac and cheese into a greased baking dish.
  4. Sprinkle the buttery panko mixture evenly over the top.
  5. Bake at 375°F (190°C) for 15-20 minutes until golden brown and bubbly.
  6. Let rest for 5 minutes before serving hot with extra Parmesan and parsley for garnish.

Notes

Don’t overcook your pasta; al dente is your friend for a perfect texture! Fresh lobster is best, but frozen works too if thawed properly. Adjust sauce thickness as needed with a splash of milk.