Lobster Mac and Cheese, with succulent pieces of wild caught fresh water lobster, is possibly the best macaroni and cheese recipe you'll find!
Now, even though I cheat and use langostino instead of true lobster, once you smother it with the heavenly cheddar gruyere cheese sauce and crisp topping, no one will argue! It's about as rich and decadent as my classic mac and cheese, but with tender bites of shellfish!
Lobster Mac and Cheese is such a decadent meal, but I would argue it's worth every calorie! This recipe combines tender cooked pasta with a creamy cheese sauce and tender bites of seafood. You can totally make a pot of this lobster mac and cheese and eat it right out of the pan, but I love to bake it in the oven with a parmesan and panko crumb crust.
This is truly a decadent and delectable recipe. The creamy gruyere cheddar cheese sauce is perfection. Plus, it is super fast and easy to make since the lobster, or langostino, meat I recommend using is already cooked. Simple!
Other favorite Mac and Cheese recipes:
- Hidden Cauliflower Mac and Cheese - I steam cauliflower, puree it, and add it to the cheese sauce for some hidden vitamins
- Bacon Jalepeño Mac and Cheese - I love bacon jalapeno everything, but the pair is fabulous in mac and cheese
- Butternut squash mac n cheese - this is a fall favorite, but I still get a craving for it year round
Kitchen tools used to make this recipe:
- Saucepan to cook the pasta and then make the cheese sauce. I replaced all of my pans this past Christmas with All-Clad and will never go back!
- Cheese Grater - doesn't freshly grated cheese always taste so much better?
- Garlic Press - I've been through a handful of garlic presses in my lifetime and this one works the best
- Tablespoon - I don't know if it's the shape of the spoon, but this is a fantastic set that doesn't spill your ingredients
- Whisk - do you have a good one? You should.
- Cocottes - whether you're making some baked mac and cheese or individual desserts, every home cook should have a set of mini round cocottes
Lobster Mac and Cheese
Ingredients
- 8 ounces macaroni (I used ditalini pasta)
- 5 tablespoons butter (divided)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cups gruyere cheddar cheese (grated (see note))
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 12 ounces cooked lobster meat (see note)
- 3/4 cup panko breadcrumbs
- 3/4 cup parmesan (grated)
- 1 teaspoon garlic herb spices or thyme
Instructions
- Cook the pasta in salted boiling water to al dente doneness. You want them to be cooked but firm since they will continue cooking in the sauce. Drain and set aside.
- Preheat the oven to 400 degrees F.
- While the pasta is cooking, make the cheese sauce. Over medium heat, melt 3 tablespoons of butter with the garlic. Allow to cook for a few minutes until fragrant. Whisk in the flour and allow to cook for several minutes to form a roux.
- Add the milk to the roux and whisk well to combine. Bring milk to a simmer and allow to cook for several minutes, continually whisking. It should thicken slightly. Remove from heat and stir in grated cheese, salt and pepper, and nutmeg.
- Add lobster meat and cooked pasta to the cheese sauce.
- Divide mac and cheese between 6 ramekins or transfer to a baking dish.
- Melt remaining 2 tablespoons of butter and combine in a small dish with the breadcrumbs, parmesan, and herbs. Spread evenly over mac and cheese. Bake in preheated oven for 15 minutes or until the top is golden brown.
- Serve hot.
Samantha Paul
Hi Krissy....! am a big fan of cheese and this is one of my favorite recipe till now. i will definitely tried to making this lobster mac....such a amazing recipe...Thanks for sharing.....!
Jason
Making this right now!
Martin LaDue
I had it in the past when i brought it up to my girl she looked at me funny almost refused to eat it saying it was a waste of lobster finally got her to try it(back in December) and now she is hooked making it again soon
Julia Weeks
Made this today and it was amazing! Thank you for this recipe!
Beth
Thanks for such a great recipe! I found this last Christmas and served with beef tenderloin for an amazing decadent Christmas Day dinner. Everyone loved it and I've made it many times since for dinner guests - always with rave reviews. The garlic and butter in the cheese sauce base is the game changer. I use 2 parts gruyere to 1 part sharp cheddar and it is amazing.
Felix M. Finkelbine
This is a very good basic recipe. Like with all recipes, as you gain more experience, you will make modifications that will make it taste even better. One change I would strongly suggest would be that you NOT use precooked langoustines in place of lobster. Just suck it up and spring for a nice FRESH 3 or 4 pound lobster. Trust me: it makes a world of difference. After all, decadence IS the name of the game with this dish. You're welcome.
Marcie Williams
Do you thaw and steam the langostino first? Can you make in a casserole dish?
Krissy
Hi Marcie, so sorry for such a late reply. The langostino I buy is actually pre-cooked, so I just thaw but I don't steam. You can totally make in a casserole dish.