Lobster Mac and Cheese is a decadent, rich and creamy comfort food dinner! This pasta recipe has four cheeses making it so savory, and it is easy to make at home!
Lobster Mac and Cheese:
Making lobster mac and cheese could not be easier! It is the ultimate, rich and cheesy, stick to your ribs comfort food! We love this mac and cheese for cold weather months, and definitely for special occasions. We love a simple mac just like our Instant Pot Mac and Cheese, but there is something really special about a good baked version! The buttery and tender lobster pairs so perfectly with the creamy four cheese blend! You guys will absolutely love all of the texture, flavor, and the buttered breadcrumbs on top too!
Making Lobster Mac and Cheese:
- Cook your noodles first! We used macaroni, but any short cut pasta is fine. Start the water boiling, then start your cheese sauce.
- This recipe is simple and starts with making a “roux” which is a mix of butter and flour. It only takes a couple of minutes to do this step!
- Next, you will add your heavy cream and milk. You want to do this slowly and whisk constantly for a super smooth sauce, then stir in the cheeses!
- At this point all you need to do is combine the pasta, cheese, sauce, and lobster. Top with breadcrumbs and bake until hot and bubbly!
Lobster Mac and Cheese Recipe Notes:
- We used a mixture of cream cheese, white cheddar, gruyere, and havarti for this recipe. You can use any combo of cheeses that are your personal favorite! I do recommend using the cream cheese, as well as either a white or yellow cheddar. Then, pick at least one more cheese like a gruyere, asiago, parmesan, or even fontina.
- You will want to use a mixture of whole milk and heavy cream for best results. This ensures a nice thick and rice mac! However, a 2 percent milk will work if that’s what you have on hand.
- You can use pre-cooked lobster for this recipe to save yourself a bit of work and time. Just ask at the meat counter at your supermarket for already cooked lobster tail meat! Don’t be tempted to use imitation lobster, it is not as good and not actually lobster!
- We personally keep seasonings simple in this recipe with just salt and pepper. That is our preference to let the lobster shine! However, you can use whatever seasonings you love! Good additions would be smoked paprika, Cajun seasoning, or even a pinch or two of Italian seasoning.
Lobster Mac and Cheese
- 16 Ounces Elbow Macaroni
- 4 Tablespoons Butter Divided
- 2 Tablespoons All Purpose Flour
- 3 Cups Whole Milk
- 1 ½ Cups Heavy Whipping Cream
- 2 Ounces Cream Cheese Softened
- 4 Ounces Cheddar Cheese Shredded
- 4 Ounces Gruyere Cheese Shredded
- 2 Ounces Havarti Cheese Shredded
- 1 Cup Cooked and Chopped Lobster Meat
- ½ Cup Panko Breadcrumbs
- 3 Stalks Green Onion Diced
- Preheat oven to 350 degrees. Lightly butter a 9x13 inch casserole dish and set aside.
- Cook the macaroni according to package directions, drain and set aside.
- Meanwhile, in a large pot, melt 2 tbsp butter. Once melted, stir in flour. Whisk to combine and cook 1 minute.
- Next, slowly whisk in the milk and heavy whipping cream. Season with a pinch of salt and pepper. Bring to a boil and lower heat to simmer for 10 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the shredded cheeses, 3-4 handfuls at a time until the sauce is smooth.
- Pour the sauce and the lobster into the pasta and stir to combine, then pour into the prepared dish and spread out evenly.
- In a small bowl, melt 2 tbsp of butter. Add breadcrumbs to the bowl and stir. Evenly spread breadcrumbs over the noodles.
- Add a tbsp of the green onions and place into the oven on the center rack. Bake for 15 minutes.
- Top with additional green onions and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.