Creamy Lobster Mac and Cheese
This Lobster Mac and Cheese combines tender pasta, creamy cheese sauce, and sweet lobster chunks for a luxurious yet approachable meal. Topped with zesty garlic-lemon breadcrumbs, it’s protein-packed, fiber-rich, and perfect for family dinners or entertaining. Ready in just over an hour, it’s a comforting dish that balances indulgence with nutrition.
Equipment
- Large Pot (for boiling pasta)
- Large heavy saucepan for cheese sauce
- Whisk
- Measuring cups and spoons
- 9x13-inch baking dish (or 6–8 individual gratin dishes)
- Wooden spoon or spatula
Ingredients
For the Pasta & Cheese Sauce:
- 1 pound cavatappi or short pasta
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 3 ½ cups whole milk
- 2 teaspoons hot sauce optional: Frank’s
- ½ teaspoon mustard powder optional: Coleman’s
- 3 cups fontina cheese shredded
- 2 cups sharp cheddar cheese shredded
- 1 cup Gruyere cheese grated
- 1 pound cooked lobster meat cut into bite-sized pieces
- Kosher salt to taste
For Garlic & Lemon Breadcrumbs:
- 1 ½ cups fresh white breadcrumbs about 5 slices, crusts removed
- 2 tablespoons unsalted butter
- 1 large garlic clove minced or grated
- 1 –2 teaspoons lemon zest about 1/2 lemon
- Kosher salt and freshly ground pepper to taste
- Chopped chives for garnish (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your Lobster Mac and Cheese bakes evenly once assembled. Lightly butter a 9x13-inch baking dish or prepare 6–8 individual gratin dishes if you prefer smaller portions. Setting the oven temperature early makes the final baking step smoother and more efficient.
- Cook the Pasta: Bring a large pot of water to a boil and generously season it with kosher salt—this is your first opportunity to flavor the pasta. Add 1 pound of cavatappi or your preferred short pasta to the boiling water. Cook according to package instructions, but stop just before the pasta is fully tender (al dente). This ensures it won’t become mushy during baking. Once cooked, drain the pasta in a colander and set aside.
- Prepare the Cheese Sauce Base: In a large, heavy-bottomed saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 5 tablespoons of all-purpose flour along with 1/2 teaspoon mustard powder (optional). Stir continuously for 2–3 minutes, allowing the mixture to cook and eliminate any raw flour taste. This roux is the foundation of your creamy cheese sauce.
- Create the Creamy Sauce: Slowly pour in 3 1/2 cups of whole milk while whisking constantly to prevent lumps. Continue cooking over medium heat, whisking frequently for about 5 minutes, until the sauce begins to thicken. Note that it will thicken fully only when nearly at a gentle boil. Add 2 teaspoons of hot sauce for a subtle kick, then reduce heat to low. Let the sauce cook gently for another 10 minutes, stirring occasionally.
- Incorporate the Cheese: Remove the saucepan from the heat and gradually fold in the cheeses: 3 cups fontina, 2 cups sharp cheddar, and 1 cup Gruyere. Add a handful at a time, stirring well after each addition to create a smooth, velvety sauce. If needed, return to very low heat to help the cheese melt completely. The result should be a thick, creamy sauce ready to coat the pasta perfectly.
- Fold in the Lobster and Pasta: Gently add the cooked pasta to the cheese sauce, stirring carefully to coat every piece evenly.Then, fold in 1 pound of cooked lobster meat, making sure the chunks remain intact. Take your time with this step to avoid breaking the lobster, which should remain tender and juicy throughout the dish.
- Prepare Garlic and Lemon Breadcrumbs: In a small skillet, melt 2 tablespoons of butter over medium-high heat. Once foaming subsides, add 1 large minced garlic clove and cook for 30 seconds until fragrant. Add 1 1/2 cups of fresh white breadcrumbs, tossing them in the butter until evenly coated. Continue toasting over medium-high heat for a few minutes until the breadcrumbs turn a golden-brown color. Stir in 1–2 teaspoons of fresh lemon zest and season with kosher salt and freshly ground pepper. Remove from heat and allow to cool slightly.
- Assemble the Dish: Spoon the pasta and lobster mixture into the prepared baking dish or individual gratin dishes. Spread the mixture evenly to ensure consistent baking. Generously sprinkle the prepared garlic-lemon breadcrumbs over the top, creating a golden, crunchy topping. This layer adds both texture and a bright, aromatic flavor that complements the richness of the cheese.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20–25 minutes, or until the sauce is bubbly and the breadcrumb topping is lightly browned. Keep an eye on it to avoid over-browning. The aroma of toasted breadcrumbs, melted cheese, and lobster should fill your kitchen—a sign your dish is perfectly baked.
- Garnish and Serve: Remove the Lobster Mac and Cheese from the oven and let it rest for 5 minutes. Garnish with freshly chopped chives if desired. Serve warm and enjoy a luxurious, protein-rich comfort dish that combines creamy cheese, tender pasta, and succulent lobster in every bite.
- Make-Ahead Tip (Optional): You can prepare this dish up to a day in advance. Assemble the pasta, lobster, and cheese sauce, cover, and refrigerate. When ready to serve, sprinkle the breadcrumbs on top and bake for a few extra minutes until bubbly and golden. This makes it convenient for meal prep or entertaining without compromising flavor or texture.
Notes
- Use freshly cooked lobster or high-quality pre-cooked lobster for the best flavor.
- Short pasta like cavatappi or penne works best to hold the creamy sauce.
- Do not overcook the pasta initially; it should be al dente before baking.
- Adjust the hot sauce and mustard powder to your taste for subtle flavor enhancement.
- Breadcrumbs can be prepared in advance and stored in an airtight container.
- Cheese can be mixed and matched—Gruyere adds nuttiness, cheddar adds sharpness, and fontina ensures smooth melt.
- Make-ahead option: assemble the pasta and sauce, refrigerate, and bake when needed.
- Garnish with chives or parsley for freshness and a pop of color.
