Lobster Macaroni and Cheese
If you think Lobster Macaroni and Cheese sounds indulgent, you are RIGHT! Save this one for a special occasion like Christmas, New Years Eve, or an anniversary - it is worth it!
Does it really get more indulgent than homemade macaroni and cheese with lobster in it? I don't think so. Lobster Macaroni and Cheese is the ultimate comfort food and I think this is the perfect time of year to treat ourselves.
While I love serving it as the main dish, as it truly is the star of the table, you could also serve it as a side dish alongside beef tenderloin, ham, or turkey. I think it would also be delicious with my Holiday Pomegranate Apple Salad or Parmesan Roasted Brussels Sprouts.
Why You'll Love This Recipe
- Crowd Pleaser - truly everyone will love this recipe!
- Decadent - with three types of cheese, a fair amount of butter, and lobster, this recipe is oh so rich and delicious!
- Lower Cost - per serving, this is much cheaper than if you were to order it at a restaurant and a great way to make lobster tails feed a crowd! I always buy the lobster tails for this pasta when they are on sale.
Jump to:
Ingredients
Lobster Tails - These are much less intimidating to cook than an entire lobster! I used two in this recipe which was enough but not overwhelming. If you want more, go for it and add three or four.
Large Elbow Macaroni - You can really use whatever your favorite pasta shape is, aside from long pastas like fettuccine, spaghetti, or angel hair. I think rigatoni, shells, cavatappi, or campanelle would work great.
Butter - along with the flour is used for making the creamy cheese sauce, and used with breadcrumbs for the topping.
Flour - this helps thicken the sauce
Milk - I used 2% milk. I would recommend using whole milk for even creamier macaroni and cheese.
Heavy Cream - cream is essential for the creaminess of the cheese sauce!
Garlic Powder, Onion Powder, and Paprika - for flavah!
Shredded White Cheddar Cheese
Shredded Gruyere Cheese
Shredded Mozzarella Cheese
Breadcrumbs - for a buttery, crunchy topping. You can use regular or panko for extra crispiness.
Parsley - for a little green on top. Not necessary but pretty!
Refer to the recipe card for the complete list of ingredients and quantities.
Variations
Different Protein - if you can't find lobster or don't like it, you could use other seafood like lump crabmeat, canned, crab, shrimp, or salmon.
Different Cheeses - I loved the combination of cheeses as the recipe is written, but you can use different cheeses that align with your preferences. Regular cheddar cheese,
Step by Step Instructions
Photo 1. Bring a large pot of water to boiling. Add the lobster tails and boil for 8-10 minutes, until cooked through. Let them slightly cool and then remove the meat from the shell and chop into bite-sized pieces.
Photo 2. In a large saucepan, melt the butter over medium heat.
Photo 3. Once the butter is melted, stir in the flour. Once the flour is mixed in with the butter, slowly add the milk and heavy cream. Whisk constantly while adding it so the milk/cream gets incorporated into the butter/flour mixture to result in a thick cream sauce.
Photo 4. Remove from the heat and add the spices and salt, followed by all of the cheeses. Stir until the cheese is melted.
Photo 5. Stir in the cooked pasta and chopped lobster.
Photo 6. Transfer the mixture to a greased 8 or 9" baking dish.
Photo 7. In a small to medium bowl, mix together the melted butter, breadcrumbs, and a bit of salt.
Photo 8. Sprinkle it over the mac and cheese and then bake in 350 degrees F oven for about 30 minutes - until it's bubbling and golden brown.
It's no surprise that this macaroni and cheese with lobster recipe was a HIT. Oh man is it good! We served it with a simple side salad and some fresh sourdough bread because obviously we needed more carbs.
Expert Tips
Shred the Cheese - to make sure the sauce is creamy and not grainy, shred your own cheese from the block.
Storage - store leftovers in an airtight container in the refrigerator for up to 3 days. This dish likely wouldn't freeze well.
Reheat - Microwaving or reheating in the oven works best. To microwave, heat on medium in 30-45" intervals. To reheat in the oven, put serving onto an oven-safe plate and cover with foil. Reheat at 325 degrees for 10-15 minutes. Sometimes to re-hydrate baked pastas, I add a splash of milk or cream to get them creamy again.
Finding Lobster - oftentimes grocery stores will have frozen cooked lobster meat or frozen lobster tails, if you can't find fresh.
Recipe FAQs
I love using a combination white cheddar, Gruyere, and mozzarella for the sharp flavors, creamy texture, and great melting capabilities of them all. Other great options are Parmesan, sharp cheddar, and havarti.
There are many ways to cook lobster, but I prefer boiling it for this recipe because it is easy and does not need to be flavored, as it is being added to the lobster mac.
Other Creamy Pasta Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Lobster Macaroni and Cheese
Ingredients
- 2 lobster tails
- 10 ounces large elbow macaroni pasta or your pasta shape of choice
Cheese Sauce
- 3 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 ¼ cups heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 cups shredded white cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Breadcrumb Topping
- 2 tablespoon unsalted butter melted
- ¼ cup breadcrumbs
- ¼ teaspoon salt
- chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 or 9" baking dish with cooking spray.
- Bring a large pot of water to boil. Add the lobster tails and boil for 8-10 minutes.
- Once cooked, remove and cut shell off. Chop into small pieces.
- While the lobster is cooking, bring another pot of water to boil and add pasta. Cook according to package directions. Once cooked, strain and toss with olive oil. If it gets sticky while waiting for the cheese sauce to cook, you can toss it with cold water and break it up with your hands.
- Meanwhile, make the sauce.
- Melt the butter in a large saucepan.
- Add the flour and whisk to combine. Cook over medium heat for 1 minute.
- Combine the milk and cream in a large measuring cup and slowly add, whisking continuously. It's important to add the milk and cream slowly, and whisk it into the flour/butter to create a creamy mixture without lumps.
- Once the milk and cream are added, cook for a couple of minutes until slightly bubbling.
- Remove from heat and stir in the cheese until melted.
- Add the pasta and lobster chunks to the cheese sauce, and mix well.
- Transfer mixture into prepared baking dish.
- In a small bowl, combine melted butter, breadcrumbs, and salt. Sprinkle over macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbling and golden.
- Garnish with chopped parsley. Serve and enjoy!
