Lobster Mac and Cheese

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! 

Why this recipe works:

Lobster Mac and Cheese is such a decadent pasta dinner recipe, 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!
• If you love rich recipes that feature lobster, you'll also love my Lobster Bisque and Broiled Lobster Tail!

Ingredients needed:

• Pasta - you can use any kind of macaroni or different shaped pasta noodles
• For the cheese sauce, I use butter, garlic, flour, whole milk, a Gruyere cheddar cheese blend, and salt, pepper, and ground nutmeg to taste
• For the crispy topping, I use a blend of panko bread crumbs, parmesan cheese, and garlic herb spices
• Lobster - you can use cooked Maine lobster meat or wild caught langostino

Here's how to make it:

1. This recipe starts by cooking the pasta in a large pot of salted boiling water. Under cook the pasta slightly since you will finish it off in the oven.
2. To make the cheese sauce, you will start by infusing the garlic in the butter and then adding flour to make a roux. The milk is added and the the mixture is brought to a simmer. You will then remove it from the heat and stir in the grated cheese. Season with salt, pepper, and ground nutmeg, to taste.
3. Combine the cooked pasta with the cheese sauce and the cooked lobster pieces. Add to individual ramekins or a baking dish. 
4. To make the topping, you will combine some melted butter with bread crumbs, parmesan, and seasonings and spread over the top of the pasta. This then get's browned in the oven.

Cooking tips:

• Freshly grated cheese always melts better than store bought shredded cheese.
• If you prefer a thinner sauce, scoop out about a cup of the pasta water just before you drain the pasta. This can be added in small amounts to the mac and cheese to thin the sauce without reducing the flavor.

Other mac and cheese recipes:

If a good homemade mac and cheese is your weakness, you'll definitely want to try some of these favorites!

• Granny's Classic Homemade Mac and Cheese - this is my super rich and decadent classic recipe
• 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
• Mac and Cheese Bites - the kids love these as an after school snack
• Vegan Mac and Cheese - super creamy, extra cheesy, kid-friendly, and non-vegan approved

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

Lobster Mac and Cheese

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! 

5 from 12 votes

Print Pin Rate SaveSaved!

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Hover to scale: 6 servings

Chef: Krissy Allori

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))
• ▢ ½ teaspoon freshly ground pepper
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground nutmeg
• ▢ 12 ounces cooked lobster meat (see note)
• ▢ ¾ cup panko breadcrumbs
• ▢ ¾ 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.

Notes

I used a gruyere cheddar blend from Trader Joe's, but you can also do equal parts of gruyere and cheddar.

Langostino can be used in place of lobster.

NUTRITION INFORMATION

Calories: 622kcal | Carbohydrates: 39g | Protein: 35g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 171mg | Sodium: 1124mg | Potassium: 279mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1085IU | Vitamin C: 0.5mg | Calcium: 674mg | Iron: 1.3mg

SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

This recipe was originally published in May 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!