Lobster Mac and Cheese Recipe (Extra Creamy)

There is something wonderfully over-the-top about lobster mac and cheese. It is the kind of uber-fancy, once-in-a-while entrée that appears on a restaurant menu, yet this lobster mac and cheese recipe brings the same rich, creamy, delicious comfort to your own table.

Making it at home gives you amazing flavor at a lower price than ordering the dish out. It is cheesy, creamy, and loaded with pieces of tender lobster, with a golden, bubbly breadcrumb topping to finish each serving.

Lobster is not an inexpensive ingredient, but this is a smart way to stretch 2 small lobster tails to feed a crowd. The finished casserole serves 6, so it works for a special dinner, a gathering, or any time you want a main course that feels a little more elegant than everyday mac and cheese.

Why You Will Love This Recipe

Homemade lobster mac and cheese can rival restaurant versions, making it a showy dish for guests without requiring a complicated technique. The method is built around familiar steps: cook the pasta, whisk together a roux and creamy cheese sauce, fold in lobster, then bake everything until bubbling and browned.

Homemade lobster mac and cheese can rival restaurants near or far, making it a dish you can serve at home when you want to impress guests. It is rich, creamy, and delicious without requiring a complicated process.

The sauce starts with butter and flour, then becomes silky with milk, light cream, sharp cheddar, Gruyere, and Parmesan. The lobster adds a sweet, buttery seafood flavor that fits naturally with the rich cheeses. Cavatappi, penne, shells, or another medium pasta with ridges or tubes gives that sauce plenty of places to cling.

There is also room to make the dish fit what you can find. Use freshly cooked lobster, cooked lobster tails, or lobster meat. Frozen cooked lobster meat works well too. If lobster is not available, canned crab, lump crab meat, or cooked shrimp can stand in, and the variations below include smoked salmon, crab, scallops, shrimp, or a combination.

Ingredients

Gather the pasta, cooled cooked lobster, sauce ingredients, and topping before you begin. Shred the cheeses from a block when possible: pre-shredded cheese can contain additives and does not melt as well, which matters in a smooth sauce.

For the lobster mac and cheese

• 8 ounces cooked lobster meat, chopped, about 2 cups. Use lobster tails, a whole lobster, or prepared lobster meat, and cool it before adding it to the pasta.
• 16 ounces cavatappi, penne, shells, or other medium pasta. Cavatappi is a corkscrew-shaped pasta, while ridged or tubular medium shapes also hold the sauce well.
• ⅓ cup salted butter.
• ⅓ cup all-purpose flour.
• 1 teaspoon onion powder.
• ½ teaspoon dry mustard powder.
• ½ teaspoon salt, or to taste.
• ¼ teaspoon Old Bay Seasoning.
• ¼ teaspoon black pepper, or to taste.
• 2 ¾ cups milk.
• ½ cup half and half or light cream.
• 2 cups shredded sharp cheddar cheese.
• 1 ¼ cups shredded Gruyere cheese, or Swiss cheese, mozzarella, or havarti.
• ½ cup shredded Parmesan cheese.

For the topping

• ½ cup seasoned bread crumbs.
• 2 tablespoons melted butter.
• 2 tablespoons grated Parmesan cheese.
• 1 teaspoon chopped fresh parsley, or ½ teaspoon dried parsley.

How to Make Lobster Mac and Cheese

This recipe has a 20-minute prep time, a 40-minute cook time, and a 1-hour total time. Keep the lobster cooled before it goes into the pasta, and have the topping ready before the sauce is finished so the casserole can be assembled in the intended order.

1. Heat the oven and prepare the pan. Preheat the oven to 400°F. Grease a 9×13 pan so the baked mac and cheese can be served from the prepared dish.
2. Make the topping. Combine the seasoned bread crumbs, melted butter, grated Parmesan, and parsley in a small bowl. Set the mixture aside. Keeping it ready now makes it easy to add the final crunchy layer after the lobster is arranged over the pasta.
3. Cook the pasta. Boil the pasta according to the package directions until al dente, or firm. Drain it, run it under cold water, and set it aside. Do not cook it past firm because the pasta will continue in the oven and can become dry if overcooked.
4. Start the roux. While the pasta is cooking, melt the salted butter over medium heat in a saucepan. Stir in the all-purpose flour, onion powder, dry mustard powder, salt, Old Bay Seasoning, and black pepper. Cook this butter-and-flour mixture for 2 minutes, stirring as it cooks. The roux provides the base that thickens the milk and cream.
5. Add the milk and cream gradually. Combine the milk and half and half or light cream. Add the liquid to the flour mixture a little bit at a time, whisking after each addition. It will be very thick at first; continue adding the liquid and whisking, and the mixture will smooth out as more liquid is incorporated.
6. Thicken the sauce. Once all of the liquid has been added, bring the mixture to a boil. Reduce the heat and simmer for 1 to 2 minutes, whisking, or until the sauce is thickened.
7. Stir in the cheeses off the heat. Remove the saucepan from the heat. Stir in the sharp cheddar, Gruyere or selected substitute cheese, and Parmesan, whisking until the sauce is smooth and the cheeses are melted. Removing the sauce from the heat before adding cheese helps prevent overheating, separation, or a grainy sauce.
8. Combine the sauce and pasta. Add the cheese sauce to the cooked pasta. Gently stir in half of the chopped lobster meat. Spread the pasta mixture into the prepared 9×13 pan.
9. Add the lobster and topping. Scatter the remaining lobster meat over the top. Sprinkle the reserved bread-crumb mixture evenly over the lobster so the finished casserole has a browned, crisp topping.
10. Bake and serve. Bake for 20 to 25 minutes, or until the mac and cheese is bubbly and the topping is browned. Do not overcook. Garnish and serve while the sauce is creamy and the topping is golden.

Tips for a Creamy Lobster Mac and Cheese

• Shred cheese from a block. Pre-shredded cheeses have additives and do not melt as well. Freshly shredded cheese is the better choice for the smooth sauce this casserole needs.
• Take the sauce off the heat before adding cheese. The cheese should melt into the hot sauce while you whisk, not cook aggressively over direct heat. If the sauce is overheated, the cheese can separate or become grainy.
• Keep the lobster cool before combining. Ensure the cooked lobster is cooled before adding it to the pasta.
• Keep the pasta firm. Boil it only to al dente according to the package directions, rinse it under cold water after draining, and avoid overbaking the assembled dish. Overcooking can leave the pasta dry.
• Whisk patiently as the liquid goes in. The flour mixture will look very thick after the first additions of milk and cream. That is expected; the sauce smooths as you gradually add the remaining liquid and whisk after each addition.
• Watch the topping rather than extending the bake. The casserole is ready when it is bubbly and the topping is browned, which is the cue to take it out. Do not overcook it.

Variations and Substitutions

The base recipe uses cooked lobster meat, but you can use lobster tails or a whole lobster if you prefer. Two to three small tails should be enough, and you can add extra lobster if you would like more on top. The dish is also a practical way to use frozen cooked lobster meat.

No lobster? No problem. Substitute canned crab, lump crab meat, cooked shrimp, smoked salmon, scallops, or a combination of favorite seafood. Use the seafood option that fits the meal while keeping the same sauce and baking method.

For the pasta, cavatappi is the featured corkscrew shape, but penne, shells, or another medium pasta with ridges or tubes works well because those shapes hold onto the cheese sauce. For the cheese, use Gruyere, or choose Swiss cheese, mozzarella, or havarti as listed with the ingredients. The topping can use fresh parsley or the listed amount of dried parsley.

How to boil lobster tails for meat

To cook tails for this recipe, bring a large pot of heavily salted water to a boil. Place 3 lobster tails, approximately 3 to 3.5 ounces each, in the boiling water and let them simmer for 3 to 4 minutes, or just until cooked through. The thickest part of the meat should reach 140°F. Check them early to ensure they do not overcook, then cool the meat before adding it to the pasta. You can also cook just the tails by broiling them, or use the meat from a whole lobster.

Storage, Make-Ahead, and Freezing

For leftovers, keep the lobster mac and cheese in an airtight container in the refrigerator for about 3 days. Reheat it on the stove and add a little milk or cream to thin it out a bit. The extra liquid helps bring the creamy consistency back as the pasta warms.

To prepare the casserole one day ahead, store the topping and the extra lobster reserved for the top separately. Remove the baking dish from the refrigerator 45 minutes before baking. To heat it, cover the dish with foil and bake covered for 20 minutes. Remove the foil and stir. Add a bit of warm milk if needed to keep a creamy consistency, then top with the reserved lobster and topping. Bake uncovered for an additional 10 minutes, or until browned.

Pasta does not freeze well, so enjoy this lobster mac and cheese while it is fresh rather than planning to freeze it.

What Goes with Lobster Mac and Cheese

Choose elegant sides with a tangy flavor to offset the richness of the lobster mac and cheese. Roasted Asparagus with Tarragon Vinaigrette brings that bright contrast, while Balsamic Roasted Brussels Sprouts add another tangy vegetable option. A crunchy salad, such as Easy Arugula Salad, keeps the plate fresh and crisp.

For bread, grill some garlic bread or serve Homemade Focaccia Bread for dipping into the cheesy sauce. The rich casserole, a tangy vegetable or salad, and bread for scooping make a generous dinner for six.

Frequently Asked Questions

Can I use cooked lobster meat instead of cooking tails?

Yes. The recipe calls for 8 ounces of cooked lobster meat, chopped, or about 2 cups. Use freshly cooked lobster, cooked tails, meat from a whole lobster, or frozen cooked lobster meat. If cooking tails, the boiling method uses three tails of about 3 to 3.5 ounces each and checks for 140°F in the thickest part.

What seafood can replace the lobster?

Canned crab, lump crab meat, cooked shrimp, smoked salmon, scallops, or a combination can be used in place of lobster. Keep the creamy cheese sauce, pasta, and topping the same while choosing among these seafood options.

Why should the pasta be cooked al dente?

Al dente pasta is firm when it is drained, and it still has to bake for 20 to 25 minutes in the sauce. Cooking it only to firm according to the package directions helps it hold its shape. Overcooking can make the finished pasta dry.

How do I keep the cheese sauce smooth?

Whisk the milk and cream into the roux gradually, adding a little at a time. Once the sauce has simmered for 1 to 2 minutes and thickened, remove it from the heat before stirring in the cheeses. Shredding the cheese from a block and whisking until smooth and melted also supports the creamy texture.

Can I make this ahead?

Yes. Keep the topping and the extra lobster for the top separate, then remove the assembled baking dish from the refrigerator 45 minutes before baking. Bake it covered with foil for 20 minutes, stir after removing the foil, add warm milk if needed, then add the reserved lobster and topping and bake uncovered for another 10 minutes or until browned.

Nutrition Information

The estimated nutrition per serving is: 887 calories; 75g carbohydrates; 45g protein; 45g fat; 27g saturated fat; 2g polyunsaturated fat; 13g monounsaturated fat; 1g trans fat; 182mg cholesterol; 1053mg sodium; 520mg potassium; 3g fiber; 9g sugar; 1482IU vitamin A; 1mg vitamin C; 947mg calcium; and 2mg iron.

Nutrition information is an estimate and will vary based on cooking methods and brands of ingredients used.

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If you make this lobster mac and cheese, leave a comment and a rating below.

Course: Casserole, Dinner, Entree, Main Course, Pasta, Seafood
Cuisine: American