Classic Lobster Mac and Chees
Indulge in the ultimate comfort food experience with this Classic Lobster Mac and Cheese. This luxurious dish combines tender, succulent lobster meat with a rich, velvety three-cheese sauce, all enrobing perfectly cooked macaroni. Baked to golden perfection, it promises an unforgettable gourmet meal that's surprisingly approachable to make.
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Servings
4-6 servings
Keywords
lobster mac and cheese recipegourmet mac and cheeseseafood pasta bakecreamy lobster pastaluxury comfort foodhomemade lobster maccheesy lobster dishspecial occasion mealweeknight lobster macbaked macaroni and cheese
Why This Recipe Delivers
- Indulgently creamy and rich, satisfying every comfort food craving.
- Features succulent, tender lobster meat for a truly gourmet experience.
- Uses a blend of three cheeses for complex flavor and perfect melt.
- Surprisingly straightforward to prepare for such an elegant dish.
- Perfect for special occasions or an elevated weeknight treat.
Ingredients
- 225 grams (8 oz) macaroni (elbow or small shells)
- 3 tablespoons unsalted butter (Kerrygold preferred)
- 2 tablespoons all-purpose flour
- 175 ml (3/4 cup) half and half, room temperature
- 355 ml (12 fl oz) evaporated milk
- 120 grams (1/2 cup) sharp cheddar cheese, freshly shredded (Cabot preferred)
- 120 grams (1/2 cup) Monterey Jack cheese, freshly shredded
- 120 grams (1/2 cup) fresh mozzarella cheese, shredded
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- Freshly ground black pepper to taste
- 225 grams (1/2 lb) cooked lobster meat (fresh or frozen, thawed), chopped into bite-sized pieces
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Carefully add the macaroni and cook according to package directions until just shy of al dente; this ensures it won't become mushy during the final bake. Drain the pasta thoroughly and set it aside.
- If using a whole fresh lobster, in a separate pot, boil the lobster for 7-8 minutes. Immediately transfer it to an ice bath to stop the cooking process and preserve tenderness. Once cooled, crack open the claws and tails to remove the meat, then chop it into bite-sized pieces. If using pre-cooked or frozen and thawed lobster meat, simply chop it into uniform pieces and have it ready.
- In a large saucepan or Dutch oven, melt the 3 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, whisk in the 2 tablespoons of all-purpose flour. Cook this roux for 1 minute, stirring constantly, to cook out the raw flour taste and create the foundational thickener for your cheese sauce.
- Gradually whisk in the room temperature half and half and evaporated milk until the mixture is completely smooth and free of any lumps. Using room temperature half and half is a chef's secret to preventing the sauce from seizing or becoming grainy.
- Continue to simmer the sauce base over medium heat for 3-5 minutes, stirring frequently, until it visibly thickens to a luxurious, creamy consistency.
- Once thickened, stir in the garlic powder, onion powder, Creole seasoning, and cayenne pepper. Allow these seasonings to simmer with the sauce for an additional 2 minutes, allowing their complex flavors to fully meld and develop. For an even deeper flavor profile, consider lightly toasting your individual dry spices in a clean, dry pan for a few seconds before adding them to the sauce.
- Reduce the heat to low. Gradually stir in the sharp cheddar cheese, Monterey Jack cheese, and about half of the shredded mozzarella cheese until they are completely melted and the sauce is smooth and velvety. Season the cheese sauce with salt and freshly ground black pepper to taste, adjusting until the flavor is perfect.
- Gently add the cooked, al dente macaroni and the chopped lobster meat to the pan with the cheese sauce. Stir everything together carefully to ensure every piece of pasta and lobster is evenly coated in the rich sauce. Taste one last time and adjust seasoning if needed.
- Preheat your oven to 190°C (375°F). Transfer the lobster mac and cheese mixture into a baking dish. Sprinkle the remaining mozzarella cheese evenly over the top; this will create an irresistible golden, bubbly crust.
- Bake for approximately 20 minutes, or until the topping is bubbly and beautifully golden brown. For an extra crisp, golden finish, you can broil the dish for the last minute or two, but watch it very closely to prevent burning.
Tools You’ll Need
- Large pot
- Large saucepan or Dutch oven
- Whisk
- Baking dish (9×13 inch or similar)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ice bath (if using fresh lobster)
Essential Success Tips
- Ensure your half and half is at room temperature before adding it to the roux to prevent the sauce from seizing or becoming lumpy.
- Cook your macaroni just shy of al dente; it will finish cooking in the oven and maintain a perfect texture.
- Grate your own cheeses from blocks; pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty.
- Taste the cheese sauce before adding the pasta and lobster, and adjust seasonings as needed for optimal flavor balance.
- Keep a close eye on the mac and cheese if you use the broiler for the final few minutes to avoid burning the cheese topping.
Professional Cooking Secrets
- Toasting your dry spices (like garlic powder, onion powder, cayenne) in a clean, dry pan for 30 seconds before adding them to the sauce base can significantly deepen and enhance their flavor profile.
- For an even silkier cheese sauce, strain the sauce through a fine-mesh sieve after melting the cheeses but before adding the pasta and lobster. This removes any tiny lumps for an unparalleled smooth texture.
- Consider infusing the milk with aromatics like bay leaf, a whole clove of garlic, or a slice of onion before making the béchamel. Simply warm the milk with these aromatics, then strain them out before adding the milk to the roux.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream to restore creaminess.
- Make Ahead: The cheese sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently over low heat, stirring frequently, before combining with freshly cooked pasta and lobster and baking.
- Variations: For an extra crunchy topping, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top before baking. A touch of Dijon mustard (1 teaspoon) can also add a subtle tangy depth to the cheese sauce.
Frequently Asked Questions
Can I use different types of cheese?
Absolutely! While the recommended blend offers a classic profile, feel free to experiment with Gruyère, Fontina, or even a smoked Gouda for different flavor dimensions. Just ensure they melt well.
Is frozen lobster meat acceptable for this dish?
Yes, good quality frozen and thawed lobster meat works wonderfully and is often more convenient. Ensure it's fully thawed and patted dry before adding to the mac and cheese.
How can I make this dish spicier?
To increase the heat, you can add more cayenne pepper or a pinch of red pepper flakes to the sauce. A dash of your favorite hot sauce can also be stirred in at the end.
Nutrition Facts (Per Serving)
Calories: Approximately 820, Protein: 45g, Fat: 42g, Carbs: 55g, Sodium: 1100mg (Estimated per serving)
Allergy Information
Contains dairy (butter, half and half, evaporated milk, cheeses), shellfish (lobster), and gluten (flour, pasta). For a gluten-free version, use gluten-free macaroni and a gluten-free all-purpose flour blend for the roux. Dairy-free substitutions would significantly alter the dish's character.
No comment