Description
Lobster Mac and Cheese is a luxurious twist on the classic comfort food, combining tender lobster tails with a rich, creamy blend of cheddar, Monterey Jack, Gruyère, and Parmesan cheeses. This decadent casserole is baked to perfection with a golden, crispy panko topping and aromatic seasonings, making it an indulgent dish perfect for special occasions or elevating weeknight dinners.
Ingredients
Scale
Seafood
- 2-3 lobster tails
- 5 tablespoons unsalted butter (divided)
Pasta
- 1/2 pound macaroni or other small pasta shapes
- 4 cups water
Cheese
- 3/4 cup shredded mild cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded Gruyère cheese
- 1/3 cup shredded Parmesan cheese
Sauce & Seasonings
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- Pinch of cayenne powder (optional)
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 large egg, beaten
Topping & Garnish
- 1/4 cup panko crumbs
- Parsley or minced rosemary for garnish
Instructions
- Prepare Lobster: Preheat your oven to 450°F (230°C). Place the lobster tails on a baking sheet and bake them for 10 minutes until the shells turn pink. Remove from oven, allow to cool slightly, then remove the meat from the shells and chop into bite-sized pieces. Set the lobster meat aside in a bowl along with any melted butter from the baking sheet. Reduce the oven temperature to 375°F (190°C).
- Cook Pasta: Bring a large pot of salted water to a boil. Add the macaroni or small pasta shapes and cook according to package directions until al dente. Drain the pasta and set aside for later use.
- Make Cheese Sauce: In a large bowl, combine all shredded cheeses. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the heavy cream and whole milk, stirring constantly to prevent lumps. Add onion powder, garlic powder, dry mustard, paprika, cayenne powder (optional), salt, and black pepper. Stir well. Add half of the shredded cheese mixture and stir until melted and smooth, creating a rich cheese sauce.
- Combine Pasta and Lobster: Turn off the heat under the sauce. In a baking dish, place the cooked pasta and stir in the beaten egg along with 1/2 tablespoon of the melted butter. Pour the cheese sauce over the pasta, using all or some depending on your preferred sauciness. Fold in half of the chopped lobster meat, mixing gently to combine.
- Assemble and Bake: Spread the remaining lobster meat evenly on top of the pasta mixture. Sprinkle the remaining shredded cheese and then evenly distribute the panko crumbs mixed with melted butter over the top. Place the baking dish in the oven and bake at 375°F (190°C) for 30 minutes until the top is golden brown and bubbly.
- Serve: Remove the mac and cheese from the oven and let it cool for about 10 minutes. Garnish with fresh parsley or minced rosemary before serving to add a pop of color and flavor.
Notes
- Use fresh lobster tails for the best flavor; frozen can be used in a pinch but may alter texture slightly.
- Feel free to substitute pasta shapes like elbow macaroni, shells, or cavatappi based on preference.
- Adjust seasoning and cayenne powder to your spice tolerance.
- To make ahead, assemble everything up to the baking step, cover tightly, and refrigerate up to 24 hours before baking.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven for best results.
